Green Leafy Veggies Process Bile Acid Binding Activity

Bile acids synthesized from by oxidation from cholesterol in the liver, flowing to the gallbladder to aid digestion.

Cholesterol is a waxy substance that is produced either by the liver or injected from animal food sources.

Cholesterol found in our body is needed for our body to build cell walls, hormones, and vitamin D, and create bile salts that aid digestion. However, too much of them, in most cases due to the intake of animal protein can cause plaques built up on the arterial wall, the major cause of heart disease and stroke.

Bile acid-binding is a process that interferes with normal fat digestion and absorption including the prevention of absorption of fat-soluble vitamins such as A, D, E, and K.

In other words, binding of bile acids (BAs) may have a strong effect to lower blood cholesterol levels by increasing the excretion of bile acids in the stool and reducing the amount of bile acid returning to the liver.

By inhibiting the levels of bile acid caused by a certain type of liver/bile duct disease such as partial biliary obstruction, levels of cholesterol can be controlled.

Conventionally, the effects of bile acid sequestrant are limited. Low doses of 8 gram/day of Cholestyramine, a bile acid sequestrant, which binds bile in the gastrointestinal tract to prevent its reabsorption can lower LDL cholesterol by 10%-15% compared to high doses of 24 gram/day of only 25%.

In other words, bile acid-binding medicine such as Cholestyramine, used alone are less effective, compared to statins in lowering LDL cholesterol.

The most common symptoms associated with the intake of Cholestyramine are constipation, diarrhea, stomach/abdominal pain, bloating, nausea, vomiting, and loss of appetite.

On finding a potential plant that processes anti-high blood cholesterol activity, researchers compared the bile acid-binding potential that lowers the risk of heart disease and cancer of various vegetables.

Compared to Cholestyramine (a cholesterol-lowering, bile acid-binding drug) that was used as the positive control treatment and cellulose as the negative control, researchers found that* Relative to cholestyramine, in vitro bile acid binding on dry matter basis was for the collard greens, kale, and mustard greens, 13%; broccoli, 10%; Brussels sprouts and spinach, 8%; green bell pepper, 7%; and cabbage, 5%.

In other words, collard greens = kale = mustard greens showed the strongest healthy-promoting potential in bile acid-binding compared to the following lesser extent of > broccoli > Brussels sprouts = spinach = green bell pepper > cabbage.

More importantly, steam cooking significantly improved the in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage compared to vegetables raw (uncooked).

More precisely, Inclusion of steam-cooked collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage in our daily diet may have the potential in improving the healthy levels of blood cholesterol.

Collectively, researchers said, "These green/leafy vegetables, when consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health".

Taken altogether, green leafy veggies may be considered functional foods for lowering blood cholesterol, pending to the confirmation of the larger sample size and multicenter human study.


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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.

Sources
(1) Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage by Kahlon TS1, Chiu MC, Chapman MH. (PubMed)