Policosanols are long-chain fatty alcohols extracted from the wax components of certain plants. Policosanols were isolated in the early 1990s from sugarcane wax by Cuban scientists and are used as a cholesterol-lowering substance. Red yeast rice, another natural cholesterol-lowering substance, is formed from the fermentation of rice with a certain form of yeast. Policosanols and red yeast rice have different methods by which they lower cholesterol. Experts are divided on the relative merits of these two supplements for lowering cholesterol.
Policosanol and LDL Cholesterol
Policosinol lowers total and low density lipoprotein, LDL, the bad form of cholesterol, according to a study published in the March 2010 issue of the journal "Critical Reviews in Food Science and Nutrition." Policosanol has also been shown to provide powerful antioxidant benefits, promote healthy blood vessel function, inhibit blood clotting and alleviate symptoms of intermittent claudication -- a painful condition associated with atherosclerosis of the lower leg. Researchers of the study, conducted at the Richardson Centre for Functional Foods and Nutraceuticals, note that most studies on policosanol have been conducted by one research laboratory in Cuba and that some of their results have not been validated in studies carried out by other research groups.
Red Yeast Rice Effectiveness
Researchers at the Cholesterol Treatment Center, Concord Hospital, report that strong evidence from clinical trials supports the effectiveness of red yeast rice for lowering LDL cholesterol, but that data do not currently support claims for the use of policosanol as a cholesterol-lowering agent. Types of clinical studies, method of action of a supplement, potential side effects and potential researcher bias all must be taken into consideration before a supplement can be recommended. Plant stanols and sterols also show strong clinical effectiveness based on these criteria, say study authors. Green and black tea compounds show promise, and guggulipid is not supported by sufficient research evidence. The report was published in the November 2009 issue of the journal "Current Atherosclerosis Reports."
Policosanol Potential
A study conducted at the Department of Human Biology, Nutrition and Toxicology, Maastricht University, found no potential of policosanols for reducing cholesterol levels or risk of coronary heart disease in a study published in the April 2008 issue of the "Journal of Lipid Research." In the study, octacosanol, the main component of policosanol, and whole policosanol extract at a dose of 30 mg per 100 g of food were evaluated and found to have no cholesterol-lowering ability in laboratory mice in the seven-week period of the study.
Statin Drug
Policosanol was less effective than a statin drug -- a prescription drug with similar effects to red yeast rice -- at lowering LDL cholesterol, but more effective than the statin drug at increasing HDL levels in type 2 diabetics, according to a study published in the 2003 issue of the journal "Clinical Drug Investigation." In the study, 10 mg per day of policosanol for eight weeks also inhibited blood clotting, whereas the statin drug, atorvastatin, did not inhibit clotting. Researchers recommend further longer-term studies using different methods of evaluating policosanol effects on LDL levels. The study appeared in the 2003 issue of the journal "Clinical Drug Investigations."
References
- "Critical Reviews in Food Science Nutrition"; Policosanols as Nutraceuticals: Fact or Fiction; C. Marinangeli, et al.; March 2010
- "Current Atherosclerosis Reports"; Nutritional Supplements and Serum Lipids: Does Anything Work?; M. Mcgowan, et al.; November 2009
- "Journal of Lipid Research"; Effects of Emulsified Policosanols with Different Chain Lengths on Cholesterol Metabolism in Heterozygous Ldl Receptor-deficient Mice; S. Dullens, et al.; April 2008
- "Clinical Drug Investiagions"; Comparison of the Effects of Policosanol and Atorvastatin on Lipid Profile and Platelet Aggregation in Patients with Dyslipidaemia and Type 2 Diabetes Mellitus; G. Castaño, et al.; 2003
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