Clinical Study of Joda OrganikaⓇ
FINDINGS OF A PILOT STUDY
The clinical study carried out by Prof. MUDr. Štefan Hrušovský, CSc., Dr.SVS. (a hepatologist and internist, Faculty Hospital with a Policlinic in Bratislava) and MUDr. Katarína Černá (a diabetologist, Faculty Hospital with a Policlinic in Bratislava) dealt with the impact of organically bound iodine in pumpkin seed oil on parameters of the internal environment of patients with hypercholesterolemia (i.e. with the increased level of cholesterol in their blood).
Its aim was to assess the impact of using JODA ORGANIKA Ⓡ on selected parameters of the internal environment of patients with hypercholesterolemia. The study was based on the following premises:
1. Nutritional supplements are often promoted using users' reviews that are not substantiated by studies.
2. Polyvalent effects on the body are promoted in case of organically bound iodine.
3. This is the first study on product JODA ORGANIKA Ⓡ.
Patients were taking nutritional supplement JODA ORGANIKAⓇ for 8 weeks at doses of 10 ml per day (150 µg of organically bound iodine). Blood parameters were examined:
before patients started to take the supplement (designated as V1 in the following chart
after 2 weeks of use (as V2 in the chart)
after 8 weeks of use (s V3 in the chart) – a level of cholesterol is reduced
4 weeks after patients stopped taking the supplement (as V4 in the chart) – the level of cholesterol is increased again
The chart shows a curve of the values of cholesterol and triglycerides (TAG) in patients tested during individual weeks of using JODA ORGANIKA Ⓡ.
STUDY FINDINGS
1. After 8 weeks, the pilot study on patients revealed the significant decrease of the concentration of overall cholesterol, LDL-cholesterol and VLD-cholesterol (“bad cholesterol”).
2. After a general linear model was applied to repeated measurements, we identified the significant increase in the concentration of HDL-cholesterol in the blood serum ("good cholesterol").
3. Using product JODA ORGANIKA®* for 8 weeks on a short-term basis in recommended daily doses of 10 ml did not deteriorate the parameters of lipid metabolism in any patient with hypercholesterolemia, and it did not cause hyperthyroidism, hypothyroidism or any disorders of saccharide disorders.
(Source: Hrušovský,Š., Čierna,K.: Vplyvorganickyviazanéhojóduv tekvicovomolejinaparametre vnútornéhoprostrediau pacientovshypercholesterolémiou- pilotnáštúdia)
The man receives 15 % of overall cholesterol in food, the remaining 85 % is formed directly in the body. However, it is frequently the case that cholesterol is processed incorrectly in the body, what results into the high level of cholesterol in the blood – hypercholesterolemia. Once the level of cholesterol exceeds a certain amount, very harmful and serious changes may occur in the human body.
Cholesterol and triglycerides (TAG) belong to the most important lipids in the human body. There are two types of cholesterol – the first one is produced by the human body, and the other one is present in food of animal origin (e.g. fats, meat, mammary, eggs). Neither cholesterol nor TAG can freely circulate in the blood, they must be bound to transporters, which are lipoproteins (fatty proteins). Lipoproteins are technically called LDL and HDL.
LDL stands for the English term "low density lipoprotein" (lipoprotein having a low density). LDL particles have a role of transporting cholesterol and TAG to tissues. An excessive amount of these particles in the blood causes that cholesterol deposits in vascular walls, which often leads to the development of atherosclerosis. Therefore, cholesterol transferred by LDL particles is also called “bad cholesterol”. Its level in the blood should be as low as possible.
HDL stands for the English term "high density lipoprotein" (lipoprotein having a high density). HDL particles perform the opposite function as LDL. They transport the excessive cholesterol from tissues to the liver where it is excreted into the bile and transformed into bile acids necessary for digestion of fats. Therefore, cholesterol transferred by HDL particles is also called “good cholesterol”. The higher its level is, the better for us.
The level of cholesterol above 5.0 mmol/l (LDL + HDL cholesterol) is considered increased. The level of cholesterol itself is not crucial. The fact that is important is the so-called lipid profile, i.e. representation of individual subtypes of cholesterol (the ratio of LDL and HDL). TAGs should not exceed 2.0 mmol/l.
What is thus a normal level of cholesterol?
The overall level of cholesterol should be up to 5.0 mmol/l.
LDL (bad cholesterol) up to 3.0 mmol/l at most.
HDL (good cholesterol) at least 1 mmol/l in men and 1.2 mmol/l in women.
Triacylglycerides (TAGs) up to 1.7 mmol/l
What are the health risks associated with the increased level of cholesterol?
In the case of the increased level of LDL cholesterol, it penetrates into vascular walls, and it starts to deposit there. Plates are formed in vascular walls, and calcium starts to deposit into them. Such blood vessel gradually narrows. The walls of arteries start to harden (atherosclerosis). Blood flows more slowly in the narrowed blood vessel, and the heart is thus forced to work with increased performance to supply nutrients and oxygen to the body. Thus, there is a risk of high blood pressure. In addition, the inlet of blood into vital organs such as the brain and the heart is reduced, what may cause serious diseases, for example, coronary heart disease. Some tissues thus do not receive a sufficient amount of blood due to the congestion of blood vessels and capillaries. The vascular wall can rupture, and a blood clot is formed in the blood vessel which partially or completely prevents the blood from circulating. That can cause a heart attack or a brain stroke.
From the chemical point of view, triacylglyceroles are esters of fatty acids with glycerol. They are also known as neutral fats. They are taken in in food along with cholesterol. The body transforms a part of triacylglyceroles to immediate energy. However, in case of low energy output, they are deposited in fatty tissues in the human body as an energy reserve. If needed, they are released from fat cells, and they function as a source of energy. If a person does not do sports or expend sufficient energy, TAGs are not consumed and remain deposited. A majority of them is located in the layers of fat under the skin round vital organs, which are protected this ways. Elevated levels of triacylglyceroles also increase the risk of cardiovascular diseases (heart attack, stroke etc.).
*At the time when the study was carried out, the original name of the product was OLEJOVITA®.
