Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 17-24 |
| Seitenumfang | 8 |
| Fachzeitschrift | Journal of functional foods |
| Jahrgang | 3 |
| Ausgabenummer | 1 |
| Publikationsstatus | Veröffentlicht - 9 Dez. 2010 |
Abstract
Elevated cholesterol and triacylglycerol levels are known risk factors for cardiovascular diseases. A number of animal studies have indicated that the consumption of oyster mushrooms (Pleurotus ostreatus) can positively influence the lipid profile. The present intervention study for the first time investigated the cholesterol lowering properties of an oyster mushroom diet in humans. A total of 20 subjects (9 male, 11 female; 20-34years) were randomized to take either one portion of soup containing 30g dried oyster mushrooms or a tomato soup as a placebo on a daily basis for 21days. Standardized blood concentrations of lipid parameters and oxidized low density lipoprotein were measured at the baseline (t0) and after 21days (t21). Treatment with oyster mushroom soup decreased triacylglycerol concentrations (-0.44mmol/L; p=0.015) and oxidized low density lipoprotein levels (-7.2U/mL; p=0.013) significantly, and showed a significant tendency in lowering total cholesterol values (-0.47mmol/L; p=0.059). No effects on low density lipoprotein and high density lipoprotein levels were found. The beneficial effects of oyster mushroom on blood serum parameters may be attributed to the presence of linoleic acid, ergosterol and ergosta-derivatives which showed notable activity in oxygen radical absorbance capacity and cyclooxygenase inhibition assays in vitro.
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- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Medizin (insg.)
- Medizin (sonstige)
- Pflege (insg.)
- Ernährung und Diätetik
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in: Journal of functional foods, Jahrgang 3, Nr. 1, 09.12.2010, S. 17-24.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Lipid lowering effects of oyster mushroom (Pleurotus ostreatus) in humans
AU - Schneider, Inga
AU - Kressel, Gaby
AU - Meyer, Annette
AU - Krings, Ulrich
AU - Berger, Ralf G.
AU - Hahn, Andreas
N1 - Funding information: We would like to thank the Ministry of Science and Culture of Lower Saxony (Germany) for funding this project through FAEN. We also thank G. Jerz and P. Winterhalter of the Institute of Food Chemistry from the Technical University, Braunschweig for technical assistance. Most of all, we would like to thank the participants who contributed their time to make this project successful.
PY - 2010/12/9
Y1 - 2010/12/9
N2 - Elevated cholesterol and triacylglycerol levels are known risk factors for cardiovascular diseases. A number of animal studies have indicated that the consumption of oyster mushrooms (Pleurotus ostreatus) can positively influence the lipid profile. The present intervention study for the first time investigated the cholesterol lowering properties of an oyster mushroom diet in humans. A total of 20 subjects (9 male, 11 female; 20-34years) were randomized to take either one portion of soup containing 30g dried oyster mushrooms or a tomato soup as a placebo on a daily basis for 21days. Standardized blood concentrations of lipid parameters and oxidized low density lipoprotein were measured at the baseline (t0) and after 21days (t21). Treatment with oyster mushroom soup decreased triacylglycerol concentrations (-0.44mmol/L; p=0.015) and oxidized low density lipoprotein levels (-7.2U/mL; p=0.013) significantly, and showed a significant tendency in lowering total cholesterol values (-0.47mmol/L; p=0.059). No effects on low density lipoprotein and high density lipoprotein levels were found. The beneficial effects of oyster mushroom on blood serum parameters may be attributed to the presence of linoleic acid, ergosterol and ergosta-derivatives which showed notable activity in oxygen radical absorbance capacity and cyclooxygenase inhibition assays in vitro.
AB - Elevated cholesterol and triacylglycerol levels are known risk factors for cardiovascular diseases. A number of animal studies have indicated that the consumption of oyster mushrooms (Pleurotus ostreatus) can positively influence the lipid profile. The present intervention study for the first time investigated the cholesterol lowering properties of an oyster mushroom diet in humans. A total of 20 subjects (9 male, 11 female; 20-34years) were randomized to take either one portion of soup containing 30g dried oyster mushrooms or a tomato soup as a placebo on a daily basis for 21days. Standardized blood concentrations of lipid parameters and oxidized low density lipoprotein were measured at the baseline (t0) and after 21days (t21). Treatment with oyster mushroom soup decreased triacylglycerol concentrations (-0.44mmol/L; p=0.015) and oxidized low density lipoprotein levels (-7.2U/mL; p=0.013) significantly, and showed a significant tendency in lowering total cholesterol values (-0.47mmol/L; p=0.059). No effects on low density lipoprotein and high density lipoprotein levels were found. The beneficial effects of oyster mushroom on blood serum parameters may be attributed to the presence of linoleic acid, ergosterol and ergosta-derivatives which showed notable activity in oxygen radical absorbance capacity and cyclooxygenase inhibition assays in vitro.
KW - Atherogenic lipid profile
KW - Human
KW - Hyperlipidemia
KW - Intervention study
KW - Pleurotus ostreatus
UR - http://www.scopus.com/inward/record.url?scp=79953053000&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2010.11.004
DO - 10.1016/j.jff.2010.11.004
M3 - Article
AN - SCOPUS:79953053000
VL - 3
SP - 17
EP - 24
JO - Journal of functional foods
JF - Journal of functional foods
SN - 1756-4646
IS - 1
ER -