People who took the probiotic supplements containing useful bacteria may be noted that cholesterol have been improved, and two new studies have shown that the sublimed mixture of genetically modified tomato demonstrates a similar effect in mice.The study, to be presented Monday at the annual meeting of the American Heart Association in Los Angeles, is the last one, which used no drug or specially designed products to combat high cholesterol, a major risk factor for heart disease, heart attack and stroke.
In one study involved 127 people with high cholesterol.The participants who took the supplement a special strain of the bacterium Lactobacillus Reuteri twice a day for nine weeks, the level of bad cholesterol decreased by an average of 11.6 percent and 9.1 percent decreased total cholesterol compared with patients receiving placebo.
Other strains of L. Reuteri naturally found in yogurt and bread, but researchers Canadian company Micropharma, producing probiotics, which funded the study, said that they
Dr. Mitchell Jones, chief researcher Micropharma, helped develop the product, which according to him, may also be added to foods such as yogurt.«Cardioviva - is a new, natural approach to one of the most common heart problems of our time, namely high cholesterol," - said Jones - "With regard to security, like other probiotics, if observed side effects from the gastrointestinalintestinal tract, they are rare and usually minor. "
One expert cardiologist noted that products such as Cardioviva can help lower cholesterol levels, but should be considered only as one of the additional methods of struggle with heart disease."Because it is well tolerated and is easily taken in lower dosages than other supplements, Lactobacillus may be a useful supplement for lowering cholesterol levels," - said Dr. Susan Steynbaum, preventive cardiologist at Lenox Hill Hospital in New York."Any effective effort to reduce the level of cholesterol in the blood should always be accompanied by a healthy diet and physical activity."
The second study looked at a genetically modified tomato that produces a peptide (a type of protein) that mimics the action after the use of high-density lipoprotein, or "useful" cholesterol.The study included specially bred mice with uncontrolled levels of "bad" cholesterol in the blood.The mice were fed a high-calorie, fat, Western-style food plus sublimated, milled genetically modified tomatoes in two weeks.Tomato powder was 2.2 percent of the total diet of rodents.
Researchers led by Dr. Alan Fogelman, head of the Department of Medicine School of Medicine, David Geffen UCLA in Los Angeles, said that in mice treated with the powder, the level of inflammation has decreased, increased levels of good cholesterol and reduce the signs of atherosclerotic plaque (hardening of the arteries), in addition toother signs of improving cardiovascular health.
«We have found a new and practical way to make a peptide that acts as the main protein of good cholesterol, be much more efficient in the use of it in the form of vegetables," - said in a press release AHA Fogelman, who is also the director of the department of studies of atherosclerosis inLos Angeles.The study was funded by the American National Heart, Lung, and Blood.
«Interestingly, the mice tests like this can not be extrapolated based on the selection of a person in terms of products, which he eats," - said Steynbaum analyzing data.And she warns that you should not have high hopes for the study of medicinal products.
«Based on the results of the study, the concept of genetically modified foods medicinal products implies, the fruit of medicine, and not ourselves in the future.A more correct solution is simply old-fashioned eating healthy food, "- said Steynbaum."We know that a diet rich in fruits and vegetables and a variety of cereal or low-fat diet can also reduce the risk of cardiovascular disease in humans," - said Steynbaum - "However, the western diet, full of fat andsimple sugars is still more preferred. "
Experts also note that the findings presented at medical conferences, as a rule, are considered preliminary until published in a peer-reviewed journal.