Collard Green Promotes Bile Acid Binding Activity

By Kyle J. Norton

Bile acids synthesized by oxidation from cholesterol in the liver, that flow to the gallbladder to aid digestion.

Bile acid-binding is a process to interferes with normal fat digestion and absorption including the prevention of absorption of fat-soluble vitamins such as A, D, E, and K.

In other words, the binding of bile acids (BAs) may have a strong effect to lower blood cholesterol levels by increasing the excretion of bile acids in the stool and reducing the amount of bile acid returning to the liver.

By inhibiting the levels of bile acid caused by a certain type of liver/bile duct disease such as partial biliary obstruction, levels of cholesterol can be controlled.

Conventionally, the effects of bile acid sequestrant are limited. Low doses of 8 gram/day of Cholestyramine, a bile acid sequestrant, which binds bile in the gastrointestinal tract to prevent its reabsorption can lower LDL cholesterol by 10%-15% compared to high doses of 24 gram/day of only 25%.

In other words, bile acid-binding medicine such as Cholestyramine used alone is less effective, compared to statins in lowering LDL cholesterol.

The most common symptoms associated with the intake of Cholestyramine are constipation, diarrhea, stomach/abdominal pain, bloating, nausea, vomiting, and loss of appetite.

Bile acid sequestrants such as lovastatin combined with niacin may be used to lower aggressively lower LDL cholesterol levels.

Collard Green is a species of Brassica Oleracea, belongings to the family Brassicaceae with unknown origin. Today, the plant is cultivated commercially for its thick, slightly bitter edible leaves.

On finding a potential plant that process bile acid-binding activity researchers compared the effects of
various vegetables, using a mixture of bile acids secreted in human bile under physiological conditions.

The study compared the mixture of 8 replicate incubations which were conducted for each treatment simulating gastric and intestinal digestion, including a substrate only, a bile acid mixture only, and 6 with the substrate and bile acid mixture with Cholestyramine (a cholesterol-lowering, bile acid-binding drug) as the positive control treatment and cellulose as the negative control on bile acid-binding activity

Based on the tested results, the significantly different (P < or = .05) health-promoting potential are collard greens = kale = mustard greens > broccoli > Brussels sprouts = spinach = green bell pepper > cabbage as indicated by their bile acid binding on dry matter basis.

In other words, collard green scored the highest bile acid-binding activity, similar to those of kale and mustard greens.

More important, steam cooking significantly was found to enhance the bile acid-binding property of the collard green, compared to those of uncooked.

Collectively, researchers said, "These green/leafy vegetables, when consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health".

Taken altogether, collard green, particularly the stream veggie may be considered a functional food to enhance the bile acid-binding activity, pending the confirmation of the larger sample size and multicenter human study.

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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.

Sources
(1) Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage by Kahlon TS1, Chiu MC, Chapman MH. (PubMed)