What is cholesterol?Cholesterol is a type of natural fat that is part of our body and that the body needs to function properly. However, when it is in the body in excess it produces fat deposits in the walls of the vital arteries, narrowing and obstructing them. The origin of cholesterol is internal (that produced by the body itself and that has a genetic cause) and external (derived from diet and lifestyle). Glucomannan found in the konjac reduces the absorption of cholesterol and increases the excretion of bile acids in bowel movements, thus reducing their levels in the blood. Scientific studies also show that glucomannan affects only "bad" cholesterol (LDL), but has no impact on "good" cholesterol (HDL) or blood pressure. It is scientifically proven that cholesterol is reduced with the intake of 4g of konjac glucomannan per day. The flour of konjac, in its powder format, will be very useful. You can see it here. View Our products The Konjac Shop
Types of cholesterol
- High-density lipoproteins (HDL) or "good" cholesterol: collects unused cholesterol and returns it to the liver, where it is eliminated, helping to reduce its levels in the blood. HDL increases with a diet rich in fiber and low in fats, as well as practicing sports on a regular basis.
- Low-density lipoproteins (LDL) or "bad" cholesterol: it accumulates in the walls of the arteries making it difficult for blood to reach the heart. The increase in LDL is caused by the intake of animal fats, alcohol, tobacco or sedentary lifestyle.
Scientific studies on the effect of glucomannan and cholesterol
- Scientific opinion on the substantiation of health clains related to glucomannan and maintenance of normal blood cholesterol concentrations. European Food Safety Authority Journal, 2009.
- Effect of dietary supplementation with glucomannan on plasma total cholesterol and low density lipoprotein cholesterol in hypercholesterolemic children. American Society for Clinical Nutrition, 2005
- Effect of short-term ingestion of konjac glucomannan on serum cholesterol in healthy men. The American Journal of clinical nutrition, 1995