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Anthocyanins increase the “good” cholesterol

In a review of 19 placebo-controlled clinical trials, doctors found those taking anthocyanins—the dark red, blue, purple, and black colored antioxidants in fruits and other plants—saw reduced insulin resistance and improved insulin production.

When the dose of anthocyanins was greater than 300 mg per day, in trials lasting at least 12 weeks, total cholesterol levels, and levels of LDL, the “bad” cholesterol, also declined. In a second review of 17 placebo-controlled clinical trials, those taking anthocyanin supplements saw significant reductions in triglycerides, and LDL cholesterol, as well as increases in HDL, the “good” cholesterol. Signs of inflammation, including tumor necrosis factor alpha (TNFa), interleukin-6 (IL-6), and high-sensitivity C-reactive protein (hs-CRP), also improved.

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