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Mar Drugs. 2019 Dec 24;18(1). pii: E19. doi: 10.3390/md18010019.

Effect of Carrageenans on Vegetable Jelly in Humans with Hypercholesterolemia.

Author information

1
Polytechnic Institute of Coimbra, ESTeSC-Coimbra Health School, Department of Biomedical Laboratory Sciences, Rua 5 de Outubro, S. Martinho do Bispo, Apart. 7006, 3046-854 Coimbra, Portugal.
2
Marine and Environmental Sciences Centre (MARE), Faculty of Sciences and Technology, University of Coimbra, 3001-456 Coimbra, Portugal.
3
Unidade I&D Química-Física Molecular, Faculdade de Ciências e Tecnologia, Universidade de Coimbra, Rua Larga, 3004-535, Coimbra, Portugal.
4
Polytechnic Institute of Coimbra, ESTeSC-Coimbra Health School, Department of Complementary Sciences, Rua 5 de Outubro, S. Martinho do Bispo, Apart. 7006, 3046-854 Coimbra, Portugal.
5
Polytechnic Institute of Coimbra, ESTeSC-Coimbra Health School, Department of Dietetics and Nutrition, Rua 5 de Outubro, S. Martinho do Bispo, Apart. 7006, 3046-854 Coimbra, Portugal.
6
Condi Alimentar, Quinta Palmares Armazém, Rua do Ferro, 2685-459 Camarate, Portugal.
7
Department of Life Sciences, Faculty of Sciences and Technology, University of Coimbra, 3000-456 Coimbra, Portugal.

Abstract

Changes in lipid profile constitute the main risk factor for cardiovascular diseases. Algae extracted carrageenans are long-chain polysaccharides and their ability to form gels provides for the formation of vegetable jelly. The objective was to evaluate the bioactive potential of carrageenan (E407) in the lipid profile, after ingestion of jelly. A total of 30 volunteers of both sexes, aged 20-64 years and with total cholesterol (TC) values ≥200 mg/dL, who ingested 100 mL/day of jelly for 60 days, were studied. All had two venous blood collections: before starting the jelly intake and after 60 days. At both times, TC, high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C) and triglycerides (TG), were evaluated using commercial kits and spectrophotometer. The statistics were performed using the SPSS 25.0 software and p < 0.05 were considered statistically significant. Serum values after 60 days of jelly intake revealed a statistically significant decrease in TC levels (5.3%; p = 0.001) and LDL-C concentration (5.4%; p = 0.048) in females. The daily intake of vegetable jelly for 60 days showed a reduction in serum TC and LDL-C levels in women, allowing us to conclude that carrageenan has bioactive potential in reducing TC concentration.

KEYWORDS:

HDL-C; LDL-C; TC; TC reduction; TG; carrageenan

PMID:
31878353
DOI:
10.3390/md18010019
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