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Online Library: Hyperlipidemia

The following pages provide an overview of the most recent research and clinical studies about the health benefits of micronutrients in fighting hyperlipidemia. This collection of scientific facts proves that anyone who privately or publicly questions the health value of micronutrients does not serve YOUR health, or the health of the people, but rather the multi-billion dollar investment 'business with disease' based on patented pharmaceutical drugs.

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Effects of baked products enriched with n-3 fatty acids, folates, -glucans, and tocopherol in patients with mild mixed hyperlipidemia.


Author: De Natale C, Minerva V, Patti L, Mazzarella R, et al.

Affiliation: Department of Clinical and Experimental Medicine, Federico II University Medical School, Naples, Italy.

Abstract: The objective was to assess whether a diet containing foods enriched with -glucans (3.6 g/d), folic acid (1600 g/d), long-chain (800 mg/d) and short-chain (400 mg/d) n-3 fatty acids, and tocopherols (120 mg/d) is able to modulate positively the cardiovascular risk profile in people at slightly increased cardiovascular risk. Sixteen subjects with mild plasma lipid abnormalities were studied according to a randomized crossover design. After a 2-week run-in period, they followed a diet containing baked products enriched with active nutrients (active diet) or a diet containing the same products but without active nutrients (control diet) for 1 month and then crossed over to the other diet. At the end of each period, a test meal of the same composition as the corresponding diet was administered, and plasma samples were obtained before and for 6 hours after the meal. Hunger and satiety were evaluated by the visual analog scale at fasting and after the meal. Fasting plasma triglycerides were significantly lower after the active versus the control diet, as was the postprandial level of chylomicron triglycerides and the insulin peak. The active diet also reduced fasting homocysteine and the feeling of hunger at the fifth and sixth hour. Conclusion: Baked functional products enriched with n-3 fatty acids, folates, -glucans, and tocopherols within the context of a balanced diet lower fasting and postprandial plasma triglycerides, fasting homocysteinemia, and the postprandial insulin peak. They induce a greater feeling of satiety with possible beneficial implications on energy intake.