Seaweed-based dessert as a nutraceutical for cardiovascular diseases
摘要
A sedentary lifestyle combined with a poorly diversified diet contributes to alterations in lipid profiles, namely total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), and triglycerides (TG), which are key risk factors in the development of cardiovascular disease (CVD). These lipid imbalances are closely linked to hepatic function, as the liver plays a central role in lipid and carbohydrate metabolism. Moreover, prolonged exposure to metabolic stressors may predispose individuals to hepatic toxicity, underscoring the importance of evaluating hepatoprotective potential in dietary interventions. Seaweed species are naturally low in fat and contain phycocolloids, many of which function as water-soluble fibers with minimal caloric content. To evaluate the bioactive potential of a seaweed-based dessert on lipid and carbohydrate metabolism, a pilot study was conducted involving individuals with TC levels exceeding 200 mg dL−1, none of whom were receiving anti-hypercholesterolemia treatment. As part of the research, the laboratory team formulated a nutraceutical product derived from seaweed (“Gracicholosus”). Healthy adult volunteers consumed 100 mL of this seaweed-based dessert daily for a period of five weeks. Venous blood samples were taken at two distinct time periods, T0 (baseline, before intake) and T1 (after 5 weeks of consumption), in compliance with the inclusion criteria, to evaluate the “Gracicholosus” possible effects. The results revealed a mean reduction in both HDL-C and LDL-C levels at T1 compared to T0. TC and LDL-C are important biomarkers in determining and managing CVD risk, particularly in connection with atherosclerosis, where elevated levels are associated with increased health risks. These findings suggest that regular consumption of seaweed-based jelly exhibits potential lipid-lowering bioactivity and may offer cardiovascular and hepatic protective benefits.