Yeast beta-glucan has been shown to have a cholesterol-lowering effect due to its unique structure and ability to bind with cholesterol in the digestive tract. Research studies showed that the yeast-derived beta-glucan fiber significantly lowered total cholesterol concentrations and was well tolerated;7,8, 9, 10. A meta-analysis included 17 randomized controlled trials and found that yeast beta-glucan supplementation resulted in a significant reduction in total cholesterol levels by an average of 12.29 mg/dL and LDL cholesterol levels by an average of 9.33 mg/dL.11
Yeast beta-glucan has been shown to have a cholesterol-lowering effect in humans through its ability to form a gel-like substance in the digestive tract. This gel binds with bile acids, which are made from cholesterol, preventing their absorption into the bloodstream. As a result, the liver is forced to use more cholesterol to make new bile acids, leading to a reduction in circulating cholesterol levels.
Inflammation, immune dysfunction, and high cholesterol have been identified as risk factors for a variety of chronic diseases, including cardiovascular disease. Studies have suggested a complex interplay between these factors, with inflammation playing a key role in both immune dysfunction and the development of high cholesterol.
Inflammation can stimulate the production of cytokines, which can in turn interfere with the proper functioning of the immune system. This can lead to an increased susceptibility to infections and disease. In addition, cytokines have been shown to contribute to the development of atherosclerosis, a condition characterized by the buildup of cholesterol and other substances in the walls of arteries.
High cholesterol levels can also contribute to inflammation, as cholesterol can accumulate in the walls of blood vessels, triggering an immune response. This inflammation can further exacerbate the buildup of cholesterol and other substances, leading to the development of atherosclerosis.
Yeast beta-glucan has been shown to have immune-enhancing properties and may help to reduce inflammation in the body. This could potentially lower cholesterol levels by reducing the immune response to cholesterol buildup in blood vessels. Additionally, yeast beta-glucan may have direct effects on cholesterol metabolism in the liver, further contributing to its potential as a supplement for managing cholesterol levels and supporting overall health.
With its multifaceted benefits, yeast beta-glucan offers a unique approach to cholesterol management that is both safe and natural. Incorporating yeast beta-glucan into your daily routine can be an easy and effective step towards achieving healthy cholesterol levels and reducing your risk of heart disease.
The cholesterol-lowering effect of yeast beta-glucan is thought to be due to its ability to form a gel-like substance in the digestive tract, which binds with cholesterol and prevents its absorption into the bloodstream. Yeast beta-glucan has been shown to have immune-enhancing properties and may help to reduce inflammation in the body. This could potentially lower cholesterol levels by reducing the immune response to cholesterol buildup in blood vessels. Additionally, yeast beta-glucan may have direct effects on cholesterol metabolism in the liver, further contributing to its potential as a supplement for managing cholesterol levels and supporting overall health.
7. El Khoury, D., Cuda, C., Luhovyy, B. L., & Anderson, G. H. (2012). Beta glucan: health benefits in obesity and metabolic syndrome. Journal of nutrition and metabolism, 2012.
8. Petr Sima, Luca Vannucci, Vaclav Vetvicka (2018). Beta glucan and cholesterol (Review). International Journal of Molecular Medicine 41: 1799-1808.
9. Nicolosi R, Bell SJ, Bistrian BR, Greenberg I, Forse RA, Blackburn GL. Plasma lipid changes after supplementation with beta-glucan fiber from yeast. Am J Clin Nutr. 1999 Aug;70(2):208-12.
10. Bell S, Goldman VM, Bistrian BR, Arnold AH, Ostroff G, Forse RA. Effect of beta-glucan from oats and yeast on serum lipids. Crit Rev Food Sci Nutr. 1999 Mar;39(2):189-202.
11. Huang, H. J., Chen, Y. M., & Wu, S. J. (2018). The effect of β-glucan on blood lipids: a systematic review and meta-analysis of randomized controlled trials. Critical reviews in food science and nutrition, 58(8), 1260-1272.
