Written by Jessica Patella, ND. Five grams daily Chlorella reduced serum triglycerides by 10%.
Cardiovascular disease is one of the leading causes of death throughout the world (2). Cholesterol levels are considered one of the major risk factors for cardiovascular disease, especially total cholesterol and triglycerides (1). There is increasing research showing that healthy dietary habits and certain foods can help prevent cardiovascular disease (1). To support this idea, recent research has found that daily consumption of chlorella can reduce blood cholesterol levels (1).
Chlorella is a type of green algae that is found in supplement form. Chlorella is known as a rich source of chlorophyll, carotenoids (which convert to vitamin A), minerals, vitamins and healthy fats (long-chain polyunsaturated fatty acids) (1, 3).
The recent research included 68 participants (44 female, 19 male) with mildly elevated cholesterol levels (total cholesterol between 5.18-6.48 mmol/L). The participants were randomly divided to receive either a placebo (n=34) or chlorella supplementation (n=34). They were instructed to take 4 tablets with each of their 3 meals per day, for 4 weeks (each chlorella tablet contained 416 mg chlorella powder, for a total of 5g per day) (1).
After 4 weeks, there were significant changes in cholesterol levels in the chlorella group. From their baseline levels, there was:
- A 1.6% reduction in total cholesterol (P=0.046)
- A 10.3% reduction in triglycerides (P=0.029)
- An 11% reduction in VLDL cholesterol (Very Low Density Lipoprotein, P=0.029)
- A 4% increase in the HDL “good cholesterol” to triglyceride ratio (P=0.035) (1)
There were no significant changes in LDL “bad cholesterol” levels or HDL “good cholesterol” levels in the chlorella group. There were also no significant changes observed in any of the cholesterol measures for the placebo group (1).
There were significant differences between the placebo group and the chlorella group, indicating true positive effects of supplementing with chlorella (1). The differences were significant between the groups for total cholesterol (P=0.036), triglycerides (P=0.002), VLDL (P=0.032) and the HDL to triglyceride ratio (P=0.023) (1).
This is the first randomized, placebo controlled trial to show that supplementing with chlorella (5g per day), over 4 weeks can significantly improve cholesterol levels in people with mildly elevated cholesterol levels (1). It is thought this could be due to the high fiber and high antioxidant content in chlorella, although future research needs to be conducted to determine exactly how chlorella works (1).
In conclusion, chlorella (5g per day) has a beneficial effect on cholesterol levels in adults with mildly elevated cholesterol levels (1). Researchers feel this study suggests chlorella should be included as a recommendation for heart-healthy dietary supplements (1).
Jessica Patella, ND, is a naturopathic physician specializing in nutrition and homeopathic medicine and offers a holistic approach to health. She earned her ND from Southwest College of Naturopathic Medicine in Tempe, AZ, and is a member of the North Carolina Association of Naturopathic Physicians. Visit her website at www.awarenesswellness.com.
Source: Ryu et al.: Impact of daily Chlorella consumption on serum lipid and carotenoid profiles in mildly hypercholesterolemic adults: a double-blinded, randomized, placebo-controlled study. Nutrition Journal 2014 13:57.
© 2014 Ryu et al.; licensee BioMed Central Ltd. Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0),
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Posted July 17, 2014.
References:
- Ryu NH, et al. Impact of daily Chlorella consumption on serum lipid and carotenoid profiles in mildly hypercholesterolemic adults: a double-blinded, randomized, placebo-controlled study. Nutrition Journal 2014, 13:57.
- Lloyd-Jones D, et al: Heart disease and stroke statistics–2009 update: a report from the American Heart Association Statistics Committee and Stroke Statistics Subcommittee. Circulation 2009, 119:e21–e181.
- Bocanegra A, et al. Characteristics and nutritional and cardiovascular-health properties of seaweeds. J Med Food 2009, 12:236–258.
