Maurice Godefridi

· 28 Feb 2021

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Natural cholesterol lowering agents

Monascus purpureus (red yeast rice)
Red yeast rice is produced by fermentation of rice by yeast Monascus purpureus. The product contains a natural statin, namely monacolin K, together with 13 other monacolins [3]. Monacolin K, also known as mevalonate or lovastatin, lowers cholesterol by inhibiting the enzyme HMG-CoA reductase. It also contains phytosterols, monounsaturated fatty acids and isoflavones that can also reduce LDL cholesterol. Monascus purpureus is generally safe to use, but because it contains a natural statin, it can also cause the same side effects as synthetic statins, depending on the dose.
A usual 500 mg capsule of red yeast rice contains approximately 2 to 5 mg of monacolin depending on the manufacturer.

Berberine
Berberine is an alkaloid that occurs in plants such as. Barberry vulgaris, Hydrastis canadensis and Coptis Chinensis. It increases the number of LDL-C receptors in the liver and reduces the transcription of proprotein convertase subtilisin/Kexine type 9 (PCSK9), a natural inhibitor of LDL-C receptors, resulting in a decrease in LDL-C plasma levels. Two studies show that berberine has an effect on the LDL receptor and can reduce the serum level of total C, LDL-C and tryglycerides.

Allium sativum (garlic)
The bulb of Allium sativum is rich in unique sulphur compounds, with the main component alliin (S-allyl-L-cysteine sulfoxide). The (stable) alliin is converted by the enzyme alliinase to allicin (diallylthiosulphinate) at the time fresh Allium sativum is chopped or bruised.
Allicin, a highly unstable substance, is then rapidly converted into more than one hundred active metabolites (thiosulphinates). Good Allium sativum preparations contain mainly alliin, which in the intestines and elsewhere in the body is converted into metabolites with a strong medicinal effect (allicin, etc.)..) [6]. The protective properties of Allium sativum are associated with inhibiting decholesterol synthesis and suppressing LDL oxidation. Different sulfur-containing compounds in Allium sativum preparations can, to varying degrees, produce cardiovascular effects/benefits.