红曲协同植物甾醇、纳豆的降脂功效研究OA

This study systematically evaluated the lipid-lowering efficacy of a compound consisting of natto,red yeast rice,and phytosterols.The evaluation was conducted in two phases.First,an animal model using SD rats with high-fat diet-induced hyperlipidemia was established,blank control,model control,and three dose groups(5,10,and 30 times the recommended dose for human)were set.After 45 days of intragastric administration,lipid profiles were analyzed.Subsequently,a 90-day randomized,double-blind,placebo-controlled human trial was conducted with 103 subjects exhibiting marginally elevated blood lipids to observe safety indicators and lipid changes.The results showed that in the animal experiment,all dose groups showed significantly reduced total cholesterol(TC)compared to the model group(P＜0.05 or P＜0.01).Triglyceride(TG)levels significantly decreased in the low and high-dose groups(P＜0.05),though no significant changes were observed in low-clensity lipoprotein cholestcrol(LDL-C)or hihg-density lipoprotein cholestcrol(HDL-C).In the human trial,the intervention group achieved significant reductions in TC,TG,and LDL-C compared to both baseline and the placebo group(P＜0.05),with no significant change in HDL-C.Despite the stringent efficacy criteria applied to subjects with only marginally elevated lipids,the intervention group reached individual effectiveness rates of 46.2%for TC and 65.4%for TG.The overall effectiveness rate of 13.5%was significantly higher than that of the control group(P＜0.05).These findings suggested that the triple combination of natto,red yeast rice,and phytosterols exerted a synergistic lipid-lowering effect without adverse health impacts;while providing preliminary evidence of efficacy,further studies with larger cohorts and longer durations are required to validate long-term effects and underlying mechanisms.