Low-density lipoprotein (LDL) is the major cholesterol carrier in the blood. Too much LDL causes fatty build up in the walls of the arteries and is why LDL is called "bad" cholesterol. High-density lipoprotein (HDL) accounts for up to one third of all cholesterol carriers. HDL's primary purpose is to escort cholesterol away from arteries to the liver where it is tagged for the colon and passed from the body. This is why HDL is often referred to as "good" cholesterol.

Key to supporting healthy cholesterol levels and protecting heart health is lowering overall and LDL cholesterol levels; increasing HDL or good cholesterol; and supporting a positive effect on glycemic response and insulin levels, which plays an important role in the production of cholesterol.

One of the most exciting areas of cholesterol research is the search for therapies that not only lower total and LDL cholesterol, but also raise HDL cholesterol. Policosanol has been shown in several studies to tackle "bad" cholesterol and to also bolster HDL by as much as 29%. (Castano et al. 2001; Hernandex et al. 1992) Additionally, in one study of a statin verses policosanol, the statin indiscriminately lowered cholesterol, including HDL cholesterol. Policosanol had the same lowering effect on total and LDL cholesterol, but raised HDL levels. (Crespo et al. 1999)

Over fifty years of research and study have shown that several natural phytonutrients can lower cholesterol, and specifically, lower LDL cholesterol. Phytosterols and phytostanols have been shown to have a significant impact on total and LDL cholesterol levels. (Christensen et al. 2001; Walsh, 1999)

Insulin plays an important role in the production of cholesterol. Insulin affects the expression of genes that regulate triglyceride and cholesterol synthesis and degradation. Excess carbohydrates cause elevated insulin levels. (J of Cardiovascular Risk, 1995) Studies on ß-glucan demonstrate a decrease in plasma glucose and insulin concentrations following a meal. (Braaten et al. 1994)

Eating more fruits and vegetables have been shown in clinical studies to help lower cholesterol. In the National Heart, Lung, and Blood Institute's Family Heart Study, the 4466 men and women subjects with the highest daily consumption of vegetables and fruits (more than 4 servings a day) had significantly lower levels of LDL (bad) cholesterol than those with lower consumption. (Djousse, 2004)