Glycine Max (soy) has been a dietary staple in Asian countries for at least 5,000 years, and during the Chou dynasty in China (1134-246 BC).
It is an excellent source of dietary protein including all essential amino acids, lecithin, and Isoflavones. It’s a subtropical plant and native to southeastern Asia.
In 1999, Soy has been approved by USFDA for cholesterol reduction when used in sufficient amount and in combination with the diet low in saturated fat and cholesterol.
Soya as a medicinal product has been used for more than 30 years in the Europe for the treatment of mild hypercholesterolemia if diet and other non-pharmacological actions (e.g. physical training, weight reduction) alone are insufficient.Read More
A meta-analysis (an analysis of multiple studies on a topic) of 41 clinical trials found that 20 g to 61 g of soy protein can significantly reduce total blood cholesterol levels, LDL (bad) cholesterol levels and triglycerides. The results also showed that soy protein supplementation slightly increased HDL (good) cholesterol levels.
Garlic is probably one of the earliest known medicinal plants which have been used since ancient time to cure various disease conditions in human.
The Codex Ebers, an Egyptian medical papyrus from 1550 BC mentions garlic as a remedy for a number of ailments. Garlic, with over 7000-year-old history of human use, is considered to be a native of Asia and the Mediterranean region.
Standardised Garlic extract has the potential to lower blood pressure in hypertensive individuals via biologically plausible mechanisms of action. Primarily, poly-sulfides in garlic have the potential to up-regulate H2S production via enzymatic and non-enzymatic pathways, which promote vasodilation and blood pressure reduction.
Green tea has a long history of use, dating back to China approximately 5000 years ago. Green tea is made from dried leaves of camellia Sinensis, native to china, and it is produced and consumed in China, Japan, Korea, North America, and the Middle East.
The major difference between types of tea is their degree of oxidation (exposure to oxygen).
Excessive oxidation is thought to be unhealthy. It is suggested that white and green teas may have greater health benefits than black or oolong tea.
It is believed that the polyphenols in tea help prevent atherosclerosis, a condition where fatty deposits cause narrowing of the arteries.
According to Japanese research, green tea reduces the levels of LDL, or ‘bad’ blood cholesterol, and may reduce the risk of coronary heart disease. European studies have found that regular tea drinking protects against heart disease. One study found that the risk was 36 per cent lower for tea drinkers.