Lecithin raises HDL cholesterol

doe said:

<<snip>>
after only 2 weeks, PI may have a comparable therapeutic value to
niacin <<snip>>

J Lipid Res. 2004 Dec 1; [Epub ahead of print] Related Articles, Links

Phosphatidylinositol raises HDL cholesterol levels in humans.

Burgess JW, Neville TA, Rouillard P, Harder Z, Beanlands DS, Sparks
DL.

Studies have shown that phosphatidylinositol (PI) can stimulate
reverse cholesterol transport by enhancing the flux of cholesterol
into HDL and by promoting the transport of HDL-cholesterol to the
liver and bile. The goal of this study was to determine the safety
and therapeutic value of PI following oral administration to
normolipidemic human subjects. We performed a randomized 2 week study
in 16 normolipidemic subjects. Subjects received either 2.8 g or
5.6 g of PI, with or without food. PI was well tolerated by all
subjects. PI significantly affected the levels of HDL-C and
triglyceride in the plasma of subjects receiving PI with food. The
lower dose showed a 13% increase in HDL-C, while those on the high
dose showed an increase of 18% over the 2 week period. Both low and
high dose groups showed significant elevations in plasma apoA-I. The
high dose of PI also decreased plasma triglycerides by 36% in the fed
subjects. The data suggest that after only 2 weeks, PI may have a
comparable therapeutic value to niacin, with negligible side effects.

PMID: 15576836 [PubMed - as supplied by publisher]

That is good news, but your topic might be an over-simplification as the usual
soy lecithin contains only 18% phosphatidylinositol (PI).

--
Juhana

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

doe said:

<<snip>>
after only 2 weeks, PI may have a comparable therapeutic value to
niacin <<snip>>

J Lipid Res. 2004 Dec 1; [Epub ahead of print] Related Articles, Links

Phosphatidylinositol raises HDL cholesterol levels in humans.

Burgess JW, Neville TA, Rouillard P, Harder Z, Beanlands DS, Sparks
DL.

Studies have shown that phosphatidylinositol (PI) can stimulate
reverse cholesterol transport by enhancing the flux of cholesterol
into HDL and by promoting the transport of HDL-cholesterol to the
liver and bile. The goal of this study was to determine the safety
and therapeutic value of PI following oral administration to
normolipidemic human subjects. We performed a randomized 2 week study
in 16 normolipidemic subjects. Subjects received either 2.8 g or
5.6 g of PI, with or without food. PI was well tolerated by all
subjects. PI significantly affected the levels of HDL-C and
triglyceride in the plasma of subjects receiving PI with food. The
lower dose showed a 13% increase in HDL-C, while those on the high
dose showed an increase of 18% over the 2 week period. Both low and
high dose groups showed significant elevations in plasma apoA-I. The
high dose of PI also decreased plasma triglycerides by 36% in the fed
subjects. The data suggest that after only 2 weeks, PI may have a
comparable therapeutic value to niacin, with negligible side effects.

PMID: 15576836 [PubMed - as supplied by publisher]

That is good news, but your topic might be an over-simplification as the usual
soy lecithin contains only 18% phosphatidylinositol (PI).

about 1 gram of PI per tablespoon of soy lecithin granules.

But what is the supposed mechanism here? Would regular inositol do the
same, or is it the phosphorous or what?

"> That is good news, but your topic might be an over-simplification as
the usua
l

Quoted message said:

soy lecithin contains only 18% phosphatidylinositol (PI).

about 1 gram of PI per tablespoon of soy lecithin granules.

But what is the supposed mechanism here? Would regular inositol do the
same, or is it the phosphorous or what?"

Here is a pdf version of the full article:

http://www.jlr.org/cgi/reprint/M400438-JLR200v1.pdf

Quoted message said:

"> That is good news, but your topic might be an over-simplification
as the usua
l

Quoted message said:

soy lecithin contains only 18% phosphatidylinositol (PI).

about 1 gram of PI per tablespoon of soy lecithin granules.

But what is the supposed mechanism here? Would regular inositol do the
same, or is it the phosphorous or what?"

Here is a pdf version of the full article:

http://www.jlr.org/cgi/reprint/M400438-JLR200v1.pdf

Thanks for providing the full article.

--
Juhana

thanks. There is no mention of inositol, the sugar.

The mechanism is proposed as, "...(PI) stimulates the reverse cholesterol
transport (RCT) pathway. PI promotes increased efflux of cholesterol from
peripheral tissues to HDL and an increased transport and clearance of
cholesterol through the liver, bile and feces".

It seesm that this study was done because previous research (from the
1980's: PMID 3778675) had already shown a benefit from soy lecithin, and
they wanted to isolate whether PI alone was the responsible fraction.

(P-Choline had already been shown to decrease LDL and triglycerides, but
not increase much HDL.)

There are two interesting side notes. The effect did not plateau off at
the end of the study, so we don't know how large an effect would
ultimately be achieved. Secondly, it looks best to take the PI, and
therefore maybe also any lecithin, with food.

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Quoted message said:

"> That is good news, but your topic might be an over-simplification
as the usua
l

Quoted message said:

soy lecithin contains only 18% phosphatidylinositol (PI).

about 1 gram of PI per tablespoon of soy lecithin granules.

But what is the supposed mechanism here? Would regular inositol do the
same, or is it the phosphorous or what?"

Here is a pdf version of the full article:

http://www.jlr.org/cgi/reprint/M400438-JLR200v1.pdf