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Blood Lipids

Strawberries show significant heart health benefits: Human data

Posted February 28, 2014

Daily consumption of strawberries may improve blood lipid levels and platelet function in healthy subjects, says a new study from Italy that supports the heart health benefits of the fruit.

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A daily glass of red wine associated with lifestyle changes independently improves blood lipids in patients with carotid arteriosclerosis: results from a randomized controlled trial

Posted November 15, 2013

Physical exercise and a Mediterranean diet improve serum lipid profile. The present work studied whether red wine has an effect on top of a lipid-lowering lifestyle in patients with carotid atherosclerosis.

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Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults

Posted March 1, 2013

The aim of this study was to investigate the efficacy of KCJ supplementation on body composition and blood lipid profiles in overweight adults.

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Randomized controlled trial of oatmeal consumption versus noodle consumption on blood lipids of urban Chinese adults with hypercholesterolemia

Posted August 7, 2012

Cardiovascular disease (CVD) is the leading cause of death in China and worldwide. Whole grain oats can reduce risk of CVD by reducing total and LDL-cholesterol, major risk factors for CVD. While this association has been established in many populations, data from Asian populations is limited. Thus, this study investigated the impact of oat consumption on cholesterol levels in Chinese adults.

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L-Carnitine Supplementation May Improve Lipid Profile

Posted June 9, 2012

L-carnitine (LC) supplementation may improve lipid profile for patients on maintenance hemodialysis (MHD). Study included 30 adult MHD patients (19 males, 11 females) who received 250 mg LC 3x p/d for 8 weeks, compared with 30 matched patients as a control group.

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Sugar beet extract may stabilise natural blues: Study

Posted April 30, 2012

Pectin isolated from sugar beet could boost industry use of natural blue colours by improving the formation and stability of blue hues from anthocyanins, say researchers.

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