Scientists from Arizona State University found that including corn flour bran products in your diet can reduce the level of “bad” NSDL cholesterol in the body. Research results published In the Journal of Nutrition (JN).
The study involved volunteers with excess NSDL cholesterol in their blood. The NLLP indicator reflects the amount of low-density lipoproteins, one of the main carriers of cholesterol in the blood. Unlike high-density lipoproteins, NSDLs have the ability to settle on the walls of blood vessels, forming dangerous plaques.
During the experiment, scientists analyzed the effects of whole corn flour, refined corn flour, and a mixture of corn flour and bran on the body. For four weeks, volunteers had to consume 48 grams of mucata per day and found that bran flour contributed to a noticeable decrease in the concentration of “bad” cholesterol in the blood in 70% of the subjects. It also had a slight effect on total cholesterol levels.
Scientists suggest that this beneficial effect is due to the high fiber content in corn flour, which is found in bran – plant dietary fiber. According to researchers, adding such flour to finished products or using it as a raw material for baking has a positive effect on metabolism.
Previously was namedIt’s a terrible consequence of excess nicotinic acid.
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Source: Gazeta
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