Functional ingredients have been seen to raise 'good' cholesterol levels and tackle high LDL.
Studies on a range of functional ingredients at Wayne State University have proved positive effects of the bioactive compounds on cholesterol.
ProAlgaZyme (PAZ) functional ingredients are being studied on a general basis for use in treating inflammation.
However, part of the research focuses on the compounds' activity in combating high levels of LDL cholesterol and low levels of its healthier counterpart HDL.
Dr Smiti Gupta, assistant professor of nutrition and food science at the university, says: "The results show a statistically significant decrease in total plasma cholesterol (TC) and LDL."
The research also showed significant increases in HDL with PAZ compounds, which Dr Gupta notes helped to address the TC to HDL ratio in test subjects.
Funding for the research was granted by Health Enhancement Products, a retailer of functional foods and beverages.
The organisation sells products designed to treat complications relating to inflammation, metabolism, immune health and cardiovascular systems - comprising blood pressure and cholesterol levels.
