Food & Function
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Linking the chemistry and physics of food with health and nutrition
Accepted Manuscript
This article can be cited before page numbers have been issued, to do this please use: A. Mazza, L. Schiavon, G. Rigatelli, G. Torin, F. Montanaro and S. Lenti, Food Funct., 2018, DOI: 10.1039/C8FO00415C.
Food & Function
Volume 7 Number 1 January 2016 Pages 1–612
Linking the chemistry and physics of food with health and nutrition www.rsc.org/foodfunction
This is an Accepted Manuscript, which has been through the Royal Society of Chemistry peer review process and has been accepted for publication. Accepted Manuscripts are published online shortly after acceptance, before technical editing, formatting and proof reading. Using this free service, authors can make their results available to the community, in citable form, before we publish the edited article. We will replace this Accepted Manuscript with the edited and formatted Advance Article as soon as it is available. You can find more information about Accepted Manuscripts in the author guidelines.
ISSN 2042-6496
PAPER T. J. Wooster et al. Impact of gastric pH profiles on the proteolytic digestion of mixed lg-Xanthan biopolymer gels
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Food & Function View Article Online
DOI: 10.1039/C8FO00415C
THE SHORT-TERM SUPPLEMENTATION OF MONACOLIN K IMPROVES LIPID AND METABOLIC PATTERN OF HYPERTENSIVE AND HYPERCHOLESTEROLEMIC
Alberto Mazza1, Laura Schiavon2, Gianluca Rigatelli3, Gioia Torin1,4, Fabio Montanaro5, Salvatore Lenti6
1
ESH Excellence Hypertension Centre, Internal Medicine Unit, Santa Maria della Misericordia
General Hospital, AULSS 5 Polesana, Rovigo, Italy 2
Department of Medicine, S. Maria della Misericordia Hospital, AULSS 5 Polesana, Rovigo, Italy
3
Interventional Cardiology Unit, Division of Cardiology, S. Maria della Misericordia
Hospital, AULSS 5 Polesana, Rovigo, Italy 4
Unit of Internal Medicine C, Department of Medicine, University of Verona, Verona, Italy
5
Biostatistics and Data Management Unit, Latis S.r.l., Genova, Italy
6
Hypertension Centre and Internal Medicine and Geriatrics, San Donato Hospital, USL 8, Arezzo,
Italy
Corresponding author: Alberto Mazza, MD, PhD ESH Excellence Hypertension Centre, Internal Medicine Unit, Santa Maria della Misericordia Hospital, Viale Tre Martiri 140, 45100 Rovigo, Italy Phone: +39 0425 394567; Fax: +39 0425 394157; e-mail:
[email protected]
Food & Function Accepted Manuscript
Open Access Article. Published on 21 June 2018. Downloaded on 6/21/2018 1:24:30 PM. This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.
SUBJECTS AT LOW CARDIOVASCULAR RISK.
Food & Function
Page 2 of 29 View Article Online
DOI: 10.1039/C8FO00415C
Abstract Background – The clinical hypocholesterolemic effect of nutraceutical compounds (NCs) containing red yeast rice extracts providing a daily dose of 2.5 - 10 mg of monacolin K, is
commonly used to lower cholesterol levels. However, in order to avoid some possible statin-like side effects, most NCs available on the market contain low doses of monacolin K, which could reduce their efficacy. The aim of this study was to investigate the efficacy and safety of a NC containing high doses of monacolin K (10 mg) in improving lipid profile and glucose metabolism when added to the diet versus diet alone in a group of hypertensives and hyper-cholesterolemic subjects at low cardiovascular risk. Methods – Thirty subjects with grade-1 essential hypertension (mean age 51.5 ± 7.8 years, 62.9 % males) were enrolled in the treatment group (NC group). These subjects followed a programmed diet and took one tablet a day of a NC containing red yeast rice, policosanols, resveratrol and chromium picolinate for 1 month and were compared with an equivalent group of subjects that followed only a diet program. Differences between groups in serum total cholesterol (TC), lowdensity- and high-density-lipoprotein cholesterol (LDLC and HDLC), triglycerides (TG) and blood glucose were compared by analysis of variance. Results – In both groups, a significant reduction of TC, TG and LDLC was observed. In the treatment group from baseline to the follow-up the reduction of TC (230.93±28.0 vs. 188.63±18.1, p
