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Amino Acids

, Volume 38, Issue 1, pp 15–22 | Cite as

Alimentary proteins, amino acids and cholesterolemia

  • François Blachier
  • Antonio H. LanchaJr
  • Claire Boutry
  • Daniel Tomé
Review Article

Abstract

Numerous data from both epidemiological and experimental origins indicate that some alimentary proteins and amino acids in supplements can modify the blood LDL cholesterol, HDL cholesterol and total cholesterol. After an initial approval of the health claim for soy protein consumption for the prevention of coronary heart disease, more recently it has been concluded from an overall analysis of literature that isolated soy protein with isoflavones only slightly decrease LDL and total cholesterol. Other plant extracts and also some proteins from animal origin have been reported to exert a lowering effect on blood cholesterol when compared with a reference protein (often casein). The underlying mechanisms are still little understood. Individual amino acids and mixture of amino acids have also been tested (mostly in animal studies) for their effects on cholesterol parameters and on cholesterol metabolism. Methionine, lysine, cystine, leucine, aspartate and glutamate have been tested individually and in combination in different models of either normo or hypercholesterolemic animals and found to be able to modify blood cholesterol and/or LDL cholesterol and/or HDL cholesterol. It is however not known if these results are relevant to human nutrition.

Keywords

Alimentary proteins Amino acid supplementation Cholesterol 

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Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • François Blachier
    • 1
  • Antonio H. LanchaJr
    • 2
  • Claire Boutry
    • 1
  • Daniel Tomé
    • 1
  1. 1.INRA, CNRH-IdF, AgroParisTech, UMR 914 Nutrition Physiology and Ingestive BehaviorParisFrance
  2. 2.Laboratory of Applied Nutrition and Metabolism, Physical Education and School of SportsUniversity of Sao PauloSao PauloBrazil

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