March 5, 2002
Part 1 -- Introductory material and Table of Contents
Part 2
Part 3
Part 4



Natural Substances and Supplements that Lower Cholesterol


Dr. John C. Munday Jr.

Ph.D. Biophysics, University of Illinois, 1968

1204 Murray Drive

Chesapeake, VA 23322


[former Professor and Dean, School of Government, Regent University]

[Virginia Beach, VA 23464]


In the interest of promoting good health, I am freely distributing this document. Please respect my effort in creating it by not abusing its use — in particular, you should not copy it for distribution. Technically, the original sources own the copyright to their information used here. If others desire a copy, please ask them to write to me at I will respond quickly.


A fact sheet for primarily natural substances known to lower plasma cholesterol, compiled from scientific papers and internet sources. Some entries in this fact sheet provide tangential information about cholesterol reduction involving non-natural agents or interactions between agents.  A few entries discuss non-natural substances used to lower plasma cholesterol.


This fact sheet is far from complete. Additions and comments are invited.


Page numbers refer to original document in MS-Word
Beta-Glucans  5
Beta-Sitosterol  6
Carnitine  7
Cholestaid  9
Cholestyramine 11
Chromium Chloride 11
Chromium Picolinate 11
CoenzymeQ10 11
Dahlulin 12
Diet for Dyslipidemia 13
Dioscorea and Diosgenin 13
Essential Fatty Acids (EFA) 14
Fenugreeek Seed 16
Fiber 17
Flax Seed Fiber 18
Fractionated Vegetable Oil 18
Galactooligosaccharides 18
Galactose 19
Garlic 19
Ghatti Gum 19
Ginger 20
Guar Gum 20
Gum Acacia 20
Hawthorne Berry Extract 21
Homocysteine 21
Iodine 21
Konjac Glucomannan 22
Magnesium 23
Niacin 23
Oat Fiber Source 25
Olive Oil -
    Olive Oil and Cholesterol
     Extra Olive Oil Beats Blood Pressure
Omega-3 Fatty Acids 26
Pectin 26
Pantethine 27
RX Meds Deplete Nutrients 27
Red Yeast Rice 28
Soy 28
Statins Reduce CoQ10 Level 28
Triglycerides 28
Vitamin E 29

Source material available but not reviewed at this time includes information on various additional foods and natural food components that lower cholesterol, as well as substances and conditions implicated in causing high cholesterol and high LDL levels. For information on some of the following see “Sugars that Heal” by Mondoa and Kitei (Ballantine Books, 2001). Additional foods are mentioned in other sources. All the following reduce cholesterol except those which as noted cause different effects.

Aloe extracts (see also glyconutritionals, because the active ingredient in aloe is a polymannose, which is an essential glyconutrient)

Cordecyps mushrooms

Fibrin levels in blood, implicated in arterial deposits

Free radicals implicated in cholesterol-induced plaque formation on blood vessel walls

Fructooligosaccharides and inulin

Glyconutritionals (several of the saccharides in this category are listed individually here)

Insulin, promoted by high glycemic index foods, raises LDL levels

Lactobacillus Acidophilus

Lactobacillus Plantarum

Lactobacillus Sporogenes

Lady's Thistle Extract


Manganese Citrate

Mannan Oligosaccharides

N-Acetylneuraminic Acid, an essential glyconutrient

Niacinamide (but see Niacin above)

Omega-3 Concentrate (but see Omega-3 Fatty Acids above in TOC)

Pantothenic Acid

Polysaccharide K (contains 5 of the essential glyconutrients required by the body.

Psyllium Seed Husk Fiber



Soybeans (but see Soy above in TOC)

Viruses, bacteria and mycoplasma implicated in hypercholesteremia

Vitamin C

Whole Oat Fiber (but see Fiber and see Oat Fiber Source above in TOC)

Yogurt Powder



Prefatory Comment on Frequency Of Eating


A factor in serum lipid concentration is frequency of eating. Eating small meals more often reduces cholesterol. The following is copied from the British Medical Journal website at


BMJ 2001;323:1286 ( 1 December 2001 )


Frequency of eating and concentrations of serum cholesterol in the Norfolk population of

the European prospective investigation into cancer (EPIC-Norfolk): cross sectional study


Silvia M O Titan, visiting research fellow, a Sheila Bingham, deputy director, b Ailsa Welch, research associate, a Robert Luben, research associate, a Suzy Oakes, research associate, a Nicholas Day, MRC professor of epidemiology, a Kay-Tee Khaw, professor of clinical gerontology. a = Institute of Public Health, University of Cambridge, Cambridge CB2 2SR, b = MRC Dunn Human Nutrition Unit, Cambridge CB2 2XY


Correspondence to: K-T Khaw, Clinical Gerontology Unit, University of Cambridge, Addenbrooke's Hospital Box 251, Cambridge CB2 2QQ


Objectives: To examine the relation between self reported eating frequency and serum lipid concentrations in a free living population. Design: Cross sectional population based study. Setting: Norfolk, England. Participants: 14 666 men and women aged 45-75 years from the Norfolk cohort of the European prospective investigation into cancer (EPIC-Norfolk). Main outcome measures: Concentrations of blood lipids. Results: Mean concentrations of total cholesterol and low density lipoprotein cholesterol decreased in a continuous relation with increasing daily frequency of eating in men and women. No consistent relation was observed for high density lipoprotein cholesterol, body mass index, waist to hip ratio, or blood pressure. Mean cholesterol concentrations differed by about 0.25 mmol/l between people eating more than six times a day and those eating once or twice daily; this difference was reduced to 0.15 mmol/l after adjustment for possible confounding variables, including age, obesity, cigarette smoking, physical activity, and intake of energy and nutrients (alcohol, fat, fatty acids, protein, and carbohydrate). Conclusions: Concentrations of total cholesterol and low density lipoprotein cholesterol are negatively and consistently associated with frequency of eating in a general population. The effects of eating frequency on lipid concentrations induced in short term trials in animals and human volunteers under controlled laboratory conditions can be observed in a free living general population. We need to consider not just what we eat but how often we eat.


What is already known on this topic -- Studies in animals and small human trials indicate that eating frequency is inversely related to serum lipid concentrations. Few studies have examined this in a free living population under no dietary restrictions


What this study adds -- In a free living population increased eating frequency was negatively and significantly associated with concentrations of total cholesterol and low density lipoprotein cholesterol. This association was still present after adjustment for body mass index, physical activity, cigarette smoking, and dietary intake.


Mean age adjusted cholesterol concentrations differed by 0.25 mmol/l between people eating more than six times a day and those eating less than twice daily.
END BMJ excerpt