A new development reduces the formation of bad cholesterol by 42% after a high-fat meal

The development will be especially beneficial for type 2 diabetes patients, atherosclerosis patients and people suffering from excess fats and cholesterol in the blood

Scientists from the Hebrew University and Harvard University have developed a molecular composition that, taken before a meal high in fat and sugar, helps to reduce bad cholesterol by 42% and increase insulin sensitivity by 64%. The development will be especially beneficial for type 2 diabetes patients, atherosclerosis patients and people suffering from excess fats and cholesterol in the blood.

The new molecule developed by Dr. Jacob Nachmias and research student Maria Shulman from the Benin School of Engineering and Computer Science at the Hebrew University in collaboration with scientists from Harvard University, increases 11 times the absorption in the body of the antioxidant naringenin responsible for the grapefruit's bitter taste. A previous study led by Dr. Nachmias revealed that this antioxidant simulates a state of hunger in our body even in times of satiety and that taking it causes the liver to break down fats. The researchers then found that the breakdown of fats lowers the rate of cholesterol formation. However, it turned out that taking neringenin alone or through increased consumption of grapefruit is not effective mainly because it is hardly absorbed in the intestines.

In the current study, recently published in the scientific journal PLoS One, the scientists sought to overcome the problem and use the ingredient as a medicine. To this end, the scientists created a new complex containing the antioxidant naringenin surrounded by a ring of sugar called Cyclodextrin. The resulting complex is less than a nanometer in size, 200 times smaller than the thickness of a hair, and its solubility increases the absorption capacity of neringenin 11 times. It is absorbed in the intestines, reaches the liver and creates a state in the body that simulates hunger even in times of satiety. The development allows for the first time the use of the dietary supplement naringenin as a medicine.

The researchers tested the effectiveness of the development in an experiment on rats and found that administering the complex about half an hour before a meal rich in fats and sugars increases insulin sensitivity, moderates the increase in bad cholesterol in the body and lowers the sugar level in it faster.

"The study proves for the first time how a nutritional supplement can change the way our body reacts to a meal" says Dr. Nachmias. "The development is unique in that it is given before the meal and neutralizes some of the bad effects of the fats before they are formed, compared to the drugs on the market that are given only after high levels of fats in the blood have been found."

The technology is protected by patent applications submitted by Harvard University and by the Hebrew University's commercialization arm, and is currently undergoing clinical research in the US.