Research Keyword: cholesterol management

A Randomized, Double-Blind, Placebo-Controlled Clinical Trial on the Effect of a Dietary Supplement Containing Dry Artichoke and Bergamot Extracts on Metabolic and Vascular Risk Factors in Individuals with Suboptimal Cholesterol Levels

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Researchers tested a daily pill combining dried extracts from artichoke and bergamot plants to see if it could improve cholesterol levels and heart health in people with elevated cholesterol. After 12 weeks, people taking the supplement showed significant improvements in cholesterol levels, triglycerides, inflammation markers, and blood vessel function compared to those taking a placebo. The supplement was safe and well-tolerated, with minimal side effects, suggesting it could be a useful natural approach for managing cholesterol and related cardiovascular risk factors.

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Medicinal Mushrooms as Multicomponent Mixtures—Demonstrated with the Example of Lentinula edodes

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Shiitake mushrooms are more than just tasty food—they contain numerous compounds that work together to improve health. Unlike single isolated drugs, whole mushroom preparations offer multiple benefits including boosting immunity, protecting the heart, and potentially supporting cancer treatment. These mushrooms have been used safely in Asian medicine for over 2000 years and are becoming recognized worldwide for their health-promoting properties.

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Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms

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Mushrooms are nutritious superfoods packed with protein, fiber, vitamins, and minerals that support overall health. They contain special compounds that can fight inflammation, boost immunity, and help prevent serious diseases like cancer and diabetes. Beyond eating them, mushrooms are being used to make medicines, cosmetics, and animal feed, while also helping clean up polluted environments. Regular consumption of mushrooms offers significant health benefits and can be a valuable addition to any healthy diet.

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Pigment Formation by Monascus pilosus DBM 4361 in Submerged Liquid Culture

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Scientists studied how to produce natural yellow, orange, and red pigments from the fungus Monascus pilosus in liquid culture. They found that the type of sugar and nitrogen used in the fermentation significantly affects pigment production. Interestingly, glucose actually reduces pigment formation through a process called carbon catabolite repression. M. pilosus offers a safer alternative to other Monascus species because it does not produce the harmful toxin citrinin, making it suitable for use in food products.

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