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Anthocyanins (Antioxidants)
From Berries Linked to
Improved Cholesterol Levels
Increased intakes
of antioxidant anthocyanins from
berries may improve levels of HDL and
LDL cholesterol,
according to results of an important new human study.
Consumption
of berry-derived anthocyanin supplements resulted
in a 13.7 per cent
increase in levels of HDL cholesterol, and a
13.6 per cent reduction in
levels LDL cholesterol, according to
findings published online ahead of
print in the American Journal
of Clinical Nutrition.
Chinese
scientists from Sun Yat-Sen University randomly assigned
120 people
aged between 40 and 65 with abnormal blood lipid levels
(dyslipidemia)
to receive either a daily dose of 320 mg of anthocyanins
or placebo for
12 weeks.
The study builds on earlier results, which showed beneficial effects
of the natural antioxidant compounds on lipid levels. High cholesterol
levels have a long association with many diseases, particularly
cardiovascular disease (CVD).
Study Details...
Using
a double-blind, randomised, placebo-controlled trial design,
the
Chinese researchers studied the effects of a twice daily dose of
160 mg
anthocyanins on the lipid levels of the participants.
After 12
weeks of supplementation, HDL cholesterol levels increased
by almost 14
per cent in the anthocyanin group, compared to a rise of
only 2.8 per
cent in the placebo group. Furthermore, LDL cholesterol
levels
decreased by 13.6 per cent in the anthocyanin group, compared
to an
increase of 0.6 per cent in the placebo group.
The removal of
cholesterol from cells, known as the cellular cholesterol
efflux, was
found to increase by 20 per cent in the anthocyanin group,
compared to
a 0.2 per cent in the placebo group.
In terms of the potential
mechanism, the activity of a protein called
plasma cholesteryl ester
transfer protein (CETP) was studied. CETP
works by collecting
triglycerides from LDL and exchanging them for
cholesteryl esters from
HDL, and also the reverse.
Supplements containing the
anthocyanins were found to reduce
the activity of CETP by 6.3 per cent,
while CETP activity fell by only
1.1 per cent in the placebo group,
said the researchers.
"The change in HDL cholesterol was
negatively correlated with the
change in CETP activity," they reported.
"The change in LDL
cholesterol was positively correlated with the
change in CETP mass,"
they added.
"Anthocyanin supplementation
in humans improves LDL- and
HDL-cholesterol concentrations and enhances
the cellular cholesterol
efflux to serum," wrote the researchers.
"These benefits may be due
to the inhibition of CETP," they concluded.
Source: American Journal of Clinical Nutrition
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