Study

Beneficial effect of JODA ORGANIKA® on patients with increased cholesterol.

cholesterol

Result of a pilot clinical study.

The pilot clinical study of Prof. MD. Štefan Hrušovský, PhD., (hepatologist and internist, University Hospital in Bratislava) and MD. Katarína Čierna (diabetologist, University Hospital in Bratislava) tested the influence of organically bound iodine in pumpkin oil on the indoor environment parameters in patients with hypercholesterolemia (i.e. with increased blood cholesterol levels). Its aim was to assess the impact of the use of JODA ORGANIKA® on the selected indoor environment parameters in patients with the hypercholesterolemia.

Based on the premise that:

1. for the promotion of dietary supplements are often used the claims of users that are not supported by studies

2. polyvalent effects on the body are promoted in relation to organically bound iodine

3. this is the first study with the JODA ORGANIKA® product. Patients took dietary supplement JODA ORGANIKA® for 8 weeks at doses of 10 ml a day (150 μg organically bound iodine). The blood cell parameters were carried out:

– Before taking (in the chart labeled as V1)

– After 2 weeks of use (in the graph as V2)

– After 8 weeks of use (in the graph as V3) – cholesterol decreases

– 4 weeks after stopping of use (in the graph as V4) – level of cholesterol again increases

The graph indicates the curve of cholesterol and trilglycerides values (TAG) in patients tested during different weeks of using of the JODA ORGANIKA® product:

tabulka

Results of the study:

1. Short-term 8-weeks use of the JODA ORGANIKA® product at the recommended daily dose of 10 ml does not impair lipid metabolism parameters in patients suffering from hypercholesterolemia.

2. In the pilot clinical study after 8 weeks of use, the serum concentration of cholesterol, triglycerides, LDL cholesterol and VLDL cholesterol was reduced. (Source: Hrušovský, Š., Čierna, K.: The effect of organically bound iodine in pumpkin oil on indoor environment parameters in patients with hypercholesterolemia – a pilot study).

Human body receives 15 % of total cholesterol from food; the other 85 % is produced directly in the body. Sometimes cholesterol is not correctly processed in the body and the consequence is the high level of cholesterol in the blood – hypercholesterolemia. When the level of cholesterol in the blood exceeds a certain amount, significant changes may occur.

Cholesterol and triacylglycerol (TAG) are the most important lipids in the body. There are 2 types of cholesterol – one type is produced by the body, the second one is stored in the food of the animal origin (fats, meat, milk, eggs). Cholesterol and TAG cannot freely circulate in the blood and must be attached to vectors – lipoproteins (fat proteins). Lipoproteins are professionally called LDL and HDL.

LDL „low density lipoprotein“

The role of LDL elements is the transportation of cholesterol and TAG into the blood tissues and thus supplies them. Excessive levels of these elements in the blood cause deposition of cholesterol in vascular vessels what causes the development of atherosclerosis. Therefore, cholesterol transmitted by the LDL elements is called as bad cholesterol. Its level in the blood should be as low as possible.

HDL „high density lipoprotein“

The HDL elements have the opposite function as the LDL elements. They transport the excess cholesterol from the tissues to the liver where are excreted into the bile and converted to the bile acids necessary for the fat digestion. Therefore, cholesterol transmitted by the HDL elements is called as good cholesterol. The higher the level of this type of cholesterol, the more beneficial for our bodies.

cholldl

Increased cholesterol is considered above 5.0 mmol / l (LDL + HDL cholesterol). The level of cholesterol itself is not as critical, the crucial is so-called lipid profile what means representation of the different subtypes of cholesterol (LDL and HDL ratio). TAG should not exceed 2.0 mmol / l.

What is the normal cholesterol level?

  • Total cholesterol up to 5.0 mmol / l
  • LDL (bad cholesterol) max up to 3.0 mmo / l
  • HDL (good cholesterol) min 1 mmol / l for men and 1.2 mmol / l for women
  • Triglycerides (TG) up to 1.7 mmol / l

What are the health risks of decreased cholesterol?

Cholesterol can stick to your artery walls. As it builds up, it forms the plaque. This narrows the space inside your arteries through which blood cannot flow properly. Eventually, the plaque can block blood fl ow completely. The buildup of plaque is called hardening of the arteries or atherosclerosis. The plaque may be forming for years before you have symptoms. By blocking blood fl ow to your heart or brain, the plaque can cause heart diseases, heart attack or stroke.

From chemical point of view, triglycerides are fatty acid esters with glycerol also known as neutral fats. They are received together with cholesterol by food. The part of triglycerides is transformed by the body into immediate energy. However, at low energy expenditure, they are stored in the fatty tissues as a reservoir of energy. If necessary, they are released from the fat cells and serve as an energy source. If a person does not practice some sports or does not burn the energy some other way, TAG are not consumed and remain stored. Most of them are located in the fatty layer under the skin and around vital organs, which are protected this way. Decreased level of triglycerides also causes the risk of development of cardiovascular diseases (heart attack, stroke…).