Yoghurt enriched with Lactobacillus acidophilus does not lower blood lipids in healthy men and women with normal to borderline high serum cholesterol levels

Article Abstract:

Research into whether Lactobacillus acidophilus lowers serum cholesterol in volunteers with normal to borderline-high serum cholesterol levels has established that yoghurt containing Lactobacillus acidophilus strain L-1 does not reduce blood lipids in these subjects. It is unlikely that the absence of an effect of the Lactobacillus acidophilus in this study was the result of low initial cholesterol levels in the subjects. The strain used in the research had the highest ability to remove cholesterol from a medium in vitro.

Research, Blood cholesterol, Lactobacillus acidophilus

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Health aspects of fish and n-3 polyunsaturated fatty acids from plant and marine origin

Article Abstract:

An expert workshop reviewing the health aspects of n-3 polyunsaturated fatty acids (PUFA) concludes that the risk of coronary heart disease (CHD) may be reduced by eating fish at least once a week and that non-fish eaters should seek another source of n-3 PUFA. The workshop also concludes that plant n-3 PUFA, in the form of alpha-linolenic acid, reduces the risk of CHD and that marine n-3 PUFA may ease the symptoms of rheumatoid arthritis.

Coronary heart disease, Rheumatoid arthritis, Nutritional aspects, Linolenic acids, Linolenic acid, Omega-3 fatty acids, Fish oils in human nutrition, Omega 3 fatty acids, Fish oils

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Effects of stearic acid and trans fatty acids versus linoleic acid on blood pressure in normotensive women and men

Article Abstract:

A study was conducted to find the effect of linoleic acid and stearic acid on blood pressure levels of normotensive men and women, and revealed that high intake of linoleic acid, fatty acid or stearic acid had no effects on blood pressure. Cocoa fat, beef fat and other animal fats are resources of stearic acid, whereas linoleic acid is found in vegetable oils.

Causes of, Physiological aspects, Blood pressure, Linoleic acids, Linoleic acid, Stearic acid

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