• Journal of Nutrition and Health
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• v.38 no.5
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• pp.344-351
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• 2005

The purpose of this study was to examine the impact of isoflavones on lipid concentrations and hepatic LDL receptor mRNA level in growing female rats. Twenty four rats (body weight $75\pm5g$) were randomly assigned to one of two groups, consuming control diet or isoflavones supplemented diet (57mg isoflavones/100g diet). All rats has been fed on experimental diet and deionized water ad libitum for 9 weeks. The concentration of triglyceride and total cholesterol were measured in serum and liver. Serum HDL cholesterol was measured. Hepatic LDL receptor mRNA level was tested by RT-PCR. Supplementation of isoflavones did not affect weight gain, mean food intake and food efficiency ratio. Serum total cholesterol and non-HDL cholesterol of isoflavones supplemented rats were significantly lower than those of control rats (p<0.05). But hepatic cholseterol was not influenced by supplementation of isoflavones. Hepatic LDL receptor mRNA level not significantly different between control group and isoflavones supplemented group. Therefore, isoflavones may be beneficial on serum cholesterol and non-HDL cholesterol lowering in growing female rats.

• Journal of the Korean Applied Science and Technology
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• v.2 no.1
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• pp.37-44
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• 1985

The effects of the vegetable diet on the levels of the serum lipids, particularly the level of the serum total cholesterol which is most concerned with coronary heart disease (CHD) were investigated in 30 male SDA (Seventh Day Adventists) group and 30 male omnivorous group (control group). SDA participated in this study intaked relatively few animal origin foods whereas they intaked plant origin foods largely; they seldom or sometimes intaked meats, fishes, butter, margarine, beverages and coffee, but often unrefined cereals, legumes, vegetables and fruits. In the both systolic pressure and diastolic pressure, there was no difference between two groups. The levels of the serum total cholesterol, triglyceride and phospholipid were lower in SDA group than in the omnivorous group. Among them the difference was statistically significant in the level of the serum total cholesterol. HDL-cholesterol was more or less higher in SDA group than in the omnivorous group, but the difference was no significant. The result that SDA group had lower level of the serum total cholesterol than the omnivorous group suggested that that they might be less prone to CHD than the omnivorous group. Though this possibility, however, was derived from the fact of the lower level of serum total cholesterol of SDA group, it might by partly responsible for their habit that they never smoke and drink alcohols and coffee.

• Nutritional Sciences
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• v.8 no.3
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• pp.175-180
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• 2005

Green tea, which has high polyphenols amount, is thought to have hypocholesterolemic effects. The present study was performed to further examine the hypocholesterolemic action of green tea, especially (-) epigallocatechin gallate (EGCG) for its effect on diet-induced hypercholesterolemia in rats. Male Sprague-Dawley rats (n=15) were fed a green tea-free diet (control), $1.0\%$ green tea catechin (catechin) or $0.5\%$ green tea catechin EGCG for seven weeks. Hypercholesterolemia was induced by adding $1\%$ cholesterol and $0.5\%$ cholic acid to all diets. There was no difference in food intake and body weight gain among the groups. The green tea EGCG treatment led to a significant improvement in plasma levels of total cholesterol, low density lipoprotein (LDL)-cholesterol and high density lipoprotein (HDL)/LDL ratio (p<0.05). There was no significant effect on the plasma HDL-cholesterol level. The catechin treatment led to a 4.19-fold increase in the LDL-receptor mRNA level compared to the control, but the EGCG treatment did not affect the hepatic LDL-receptor mRNA level. Our results suggest that when blood cholesterol level is down-regulated by green tea EGCG, the LDL receptor gene-independent pathway may dominate the hypocholesterolemic action of EGCG.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.122-128
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• 1999

The cholesterol-lowering effect of a fermented milk was studied for long-term period (56 weeks) in 206 Korean adults (106 normal cholesterol group and 100 hypercholesterol group) 300 $m\ell$ of the fermented milk was taken daily to all subjects for 10 weeks. 24 subjects drinking the fermented milk for 56 weeks and 42 subjects no-drinking for 40 weeks and then re-drinking from 50 th week for 6 weeks were followed up. Paired t-test, Duncan's multiple range test, and GLM repeated measure were used for statistical analysis. The level of total blood cholesterol and LDL after drinking the fermented milk for 10 weeks were decreased significantly in both group and affected by total cholesterol level at baseline, BMI, smoking and drinking. there is no significant change in triglyceride, HDL, and LDL/HDL ratio by drinking the fermented milk. The fermented milk intake for long-term period (56 weeks) did not show any more effect after 10 week on the level of TC, TG, HDL, LDL.

• Journal of Food Hygiene and Safety
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• v.20 no.1
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• pp.69-72
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• 2005

This study was performed to investigate the effect of mixed glucomannan(G) and wheycalcium(W) on the level of serum cholesterol in rats(Female Sprague-Dawley) fed high cholesterol diet($1.0\%$ : HCD) and also on the level of blood glucose in rats fed high glucose diet ($70\%$ : HGD) for 4 weeks. The results were follows as 1. The level of serum cholesterol were decreased in the rank order HCD>HCDG>HCDGW>ND, 2. HCDG showed a decrese of about $23.84\%$ but HCDGW showed a decrese of about $42.38\%$ compared with the increasing rate of HCD in serum cholesterol, 3. The level of blood glucose were decreased in the rank order HGD>HGDG>HGDGW>ND, 4. HGDG showed a decrese of about $6.63\%$ but HGDGW showed a decrese of about $36.14\%$ compared with the increasing rate of HGD in blood glucose, 5. The mixture of glucomannan and wheycalcium on the serum cholesterol and blood glucose in rats was most effect of all.

• The Journal of Korean Medicine
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• v.18 no.2
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• pp.245-266
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• 1997

In order to study the effects of Guibitanggamibang on blood pressure and hyperlipidemia, experimental study were performed on hypertension in normal and SHR rats, and on hyperlipidemia induced by Triton WR-1339 in normal rats. Also the level of total cholesterol, triglyceride, LDL-cholesterol, HDL-cholesterol, phospholipid and transaminase(GOT, GPT) were measured. The results are summarized as follows: 1. After Guibitanggamibang was given to normal rats, the results showed that inhibitory effects on blood pressure and heart beat were not statistically significant. 2. After Guibitanggamibang was given to SHR rats, the results showed that inhibitory effects on blood pressure were statistically significant. 3. In the model of hyperlipidemia induced by 2% cholesterol food, Guibitanggarrubang had significantly-decreasing effects on total cholesterol, triglyceride, HDL-cholesterol, LDL-choleste rol, Transaminase(GOT, GPT) level in serum. 4. In the model of hyperlipidemia induced by Triton WR-1339, Guibitanggamibang had significantly-decreasing effects on total cholesterol, triglyceride, LDL-cholesterol, phospholipid, Transaminase(GOT, GPT) level in serum. 5. In the model of hyperlipidemia induced by Triton WR-1339, Guibitanggamibang had no significant effects on HDL-cholesterol level in serum. These results show that Guibitanggamibang(歸脾湯加味方) has significant inhibitory effects on blood pressure and hyperlipidemia and that it could be clinically applied for hypertension and hyperlipidemia.

• Journal of Nutrition and Health
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• v.21 no.4
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• pp.260-267
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• 1988

Forteen healthy women, with normal serum cholesterol levels, were supplemented with two egg yolks daily for the 1st week and four egg yolks for the 2nd week to their customary diets for 2 weeks period. Serum cholesterol, triglyceride, phospholipid and lipoprotein fractions were determined. Serum cholesterol and phospholipid levels were not affected by the supplementation of egg yolks. However, triglyceride level was significantly increased by the supplementation of four egg yolks at the end of the 1st week, but the level remained normal range. The serum lipoprotein pattern was influenced by the supplementation of egg yolks : HDL fraction significantly decreased, while LDL and VLDL fractions significantly increased.

• CELLMED
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• v.13 no.9
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• pp.33.1-33.4
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• 2023

Objective: A case report on the Improvement of Hyperlipidemia Patients Using Ortho-Cellular Nutrition Therapy (OCNT). Methods: A Korean woman in her 50s was diagnosed with hyperlipidemia, and she has had a very high level of LDL-cholesterol. Results: After performing OCNT, the LDL-cholesterol level decreased from 208 mg/dL to 109 mg/dL. Conclusion: The application of OCNT to patients with hyperlipidemia can help reduce their LDL-cholesterol levels and relieve symptoms.

• Journal of Nutrition and Health
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• v.27 no.1
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• pp.3-11
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• 1994

This study was carried out to examine how dietary protein and calcium levels in rats fed fat-enriched diet affect the total lipid and cholesterol contents of blood and tissues. Male Sprauge-Dawley rats weighing approximately 200g were fed six purified diets which contained 18%(w/w) beef tallow, 1% (w/w) cholesterol, two source of protein, casein or isolated soy protein (ISP) and three levels of dietary calcium, 0.1%, 0.4% and 1.0%, first, for four weeks, and second, for eight weeks. The contents of the total lipid, cholesterol and triglyceride in blood, liver, heart and feces were determined. After four weeks feeding serum lipid and cholesterol concentrations significantly decreased in rats fed 1.0% (w/w) level calcium, regardless of dietrary protein sources. After eight weeks, these concentrations were significantly lower in the rats fed soy protein than in casein-fed rats. As dietary calcium level increased serum and tissue lipid and cholesterol contents were decreased and fecal lipid excretion increased. It is concluded that hypolipidemic and/or hypocholesterolemic effects of soy protein and calcium were partly due to decrease in lipid absorption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.8 no.1
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• pp.37-42
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• 1979

It was performed to find out the influence of duck meat on human serum cholesterol level. The duck meat was canned and given to the subjects. In case of human, the subject was divided into two groups; such as a male group and a female group. Blood sample was collected from each subject during feeding period and the serum cholesterol was determined by Bloor method. The results were as follows: 1. In the male group, serum cholesterol level was 187mg% on the initial day, 184mg% on the 3rd day, 181 mg% on the 6th day, and 178.8mg% on the 9th day after feeding period passed. 2. In the female group, serum cholesterol was 184mg% on the initial day, 181.4mg% on the 3rd day, 178.2mg% on the 6th day, and 173.8mg% on the 9th day after feeding period passed.