The oestrogen in the body, through various mechanisms, positively affects the cardiovascular system. In particular, oestrogen assists in controlling cholesterol levels.
 
Therefore, at menopause, when the oestrogen levels decline, women can be more at risk of heart disease. As the oestrogen levels decrease, women may be subject to increased Total cholesterol, particularly the ‘bad’ LDL (low density lipoprotein) type. This means that fatty deposits are more likely to build up in the arteries, thereby reducing the blood flow to the heart.
 
As soy isoflavones such as phytoestrogens weakly mimic the effects of human oestrogen, research has shown that they can have a positive effect on heart health.
 
However, with Nutri5^®, the combination of soy protein, soy phospholipids and soy fibre, together with the inherent isoflavones from the soya germ and protein, greatly improves the reduction of Total and LDL- cholesterol, compared to the use of isoflavone alone.
 
Seven independent double blind, placebo-controlled clinical studies have demonstrated this effect with Nutri5^®.
 
References and links to these trials are shown below, but the key findings are:
 
One or two sachets of Nutri5^® per day can give a significant reduction in both Total- and LDL-cholesterol levels¹. The higher the initial cholesterol level the larger is the cholesterol reduction with Nutri5^®.

 

Nutri5^® significantly increases cholesterol reduction in patients already taking cholesterol-reduction medication (statins)³ .



In addition, other risk factors for cardiovascular diseases are significantly lowered, such as homocysteine, triglycerides and coagulation factors and, in pre-clinical trials, oxidized LDL-cholesterol in the arteries was also significantly reduced.

Please note that Abacor^® was the provisional brand name used throughout the development of Nutri5^®.


 

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Research Links:

Hermansen et al. Diabetes care (2001); 24:228-223
Tonstad et al. Am J Clin Nutr (2002);76:78-84
Puska et al. Brit J Nutr (2004);91:393-401
¹Puska et al. Eur J Clin Nutr (2002);56:352-357
³Clausen et al Inn. Food Sci and Energ. Tech. (2004): 377-383
Hoie et al. Eur J Nutr (2005);44(2): 65-71
²Hoie et al. Advances in Therapy (2005);22(2):175-186