Advances in Therapy

, Volume 18, Issue 5, pp 230–236 | Cite as

Carob pulp preparation for treatment of hypercholesterolemia

  • H. J. F. Zunft
  • W. Lüder
  • A. Harde
  • B. Haber
  • H. -J. Graubaum
  • J. Gruenwald


The lipid-lowering effect of a carob pulp preparation rich in insoluble dietary fiber and polyphenols was investigated in a noncomparative, open-label pilot study. Over 8 weeks, 47 volunteers with moderate hypercholesterolemia (total cholesterol 232–302 mg/dL) consumed 15 g of carob per day in three products (breakfast cereal, fruit muesli bar, powdered drink) as a supplement to their regular diet. After 4 weeks, reductions of 7.1% in mean total cholesterol and 10.6% in LDL cholesterol were noted; respective decreases after 6 weeks were 7.8% and 12.2% (all P<.001). HDL cholesterol and triglyceride levels remained unchanged. Overall compliance was good. Only 3 volunteers (6%) reported a sensation of fullness, which led to 2 of the 3 dropouts. The carob preparation may have value in the dietary treatment of hypercholesterolemia.


hypercholesterolemia dietary fiber carob fiber polyphenols cholesterol lowering 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Anderson JW, Davidson MH, Bonde L, et al. Long-term cholesterol-lowering effects of psyllium as an adjunct to diet therapy in the treatment of hypercholesterolemia.Am J Clin Nutr. 2000;71: 1433–1438.PubMedGoogle Scholar
  2. 2.
    Glore SR, van Treeck D, Knehans AW, Guild M. Soluble fiber and serum lipids: a literature review.J Am Diet Assoc. 1994;94:425–436.PubMedCrossRefGoogle Scholar
  3. 3.
    Hopewell R, Yeater R, Ullrich J. Soluble fiber: effect on carbohydrate and lipid metabolism.Progr Food Nutr Sci. 1993;17:159–182.Google Scholar
  4. 4.
    Smith U. Effect of different fibers on glucose and lipid levels in diabetic subjects.Acta Med Scand. 1983;671(suppl):87–90.Google Scholar
  5. 5.
    Brown L, Rosner B, Willett W, Sacks FM. Cholesterol-lowering effects of dietary fiber: a meta-analysis.Am J Clin Nutr. 1999;69:30–42.PubMedGoogle Scholar
  6. 6.
    Leinonen KS, Poutanen KS, Mykkänen HM. Rye bread decreases serum total and LDL cholesterol in men with moderately elevated serum cholesterol.J Nutr. 2000;130:164–170.PubMedGoogle Scholar
  7. 7.
    Reynolds HR, Quiter E, Hunninghake DB. Whole grain oat cereal lowers serum lipids.Top Clin Nutr. 2000;15:74–83.Google Scholar
  8. 8.
    Truswell SA. Dietary fibre and blood lipids.Curr Opin Lipidol. 1995;6:14–19.PubMedCrossRefGoogle Scholar
  9. 9.
    Marakis S. Carob bean in food and feed: current status and future potentials—A critical appraisal.J Food Sci Technol. 1996;3:365–383.Google Scholar
  10. 10.
    Guggenbichler JP. Adherence of enterobacteria in infantile diarrhea and its prevention.Infection. 1983;11:239–242.PubMedCrossRefGoogle Scholar
  11. 11.
    Loeb H, Vandenplas Y, Würsch P, Guesry P. Tannin-rich carob pod for the treatment of acute onset diarrhea.J Pediatr Gastroenterol Nutr. 1989;8:480–485.PubMedCrossRefGoogle Scholar
  12. 12.
    Aksit S, CaGlayan S, Cukan R, Yaprak I. Carob bean juice: a powerful adjunct to oral rehydration solution treatment in diarrhoea.Pediatr Perinat Epidemiol. 1998;12:176–181.CrossRefGoogle Scholar
  13. 13.
    Marco Ana MR, De Mora Baltasar RC, Diaz Carlos S, inventors; Compania General del Algarrobo; assignee. Method of making natural carob fiber. Patent No. US5609905 (1997-03-11). 1997.Google Scholar
  14. 14.
    Pérez-Olleros L, Garcia-Cuevas M, Ruiz-Roso B, Requejo A. Comparative study of natural carob fibre and psyllium husk in rats. Influence on some aspects of nutritional utilisation and lipidaemia.J Sci Food Agric. 1999;79:173–178.CrossRefGoogle Scholar
  15. 15.
    Würsch P. Influence of tannin-rich carob pod fiber on the cholesterol metabolism in the rat.J Nutr. 1979;109:685–692.PubMedGoogle Scholar
  16. 16.
    Gallaher D, Schneeman B. Intestinal interaction of bile acids, phospholipids, dietary fibers, and cholestyramine.Am J Physiol. 1986;250:G420-G426.PubMedGoogle Scholar
  17. 17.
    Story JA, Kritchevsky D. Comparison of the binding of various bile acids and bile salts in vitro by several types of fiber.J Nutr. 1976;106:1292–1294.PubMedGoogle Scholar
  18. 18.
    Narayanan CR, Joshi DD, Mujumdar AM, Dhekne VV. Pinitol—A new anti-diabetic compound from the leaves ofBougainvillaea spectabilis.Curr Sci. 1987;56:139–141.Google Scholar
  19. 19.
    Hansen BC, Ortmeyer HK. Inositols—Potential roles in insulin action and in diabetes: evidence from insulin-resistant nonhuman primates. In: Shafir E, ed.Lessons from Animal Diabetes, VI. Boston: Birkhäuser Press; 1996:333–348.Google Scholar
  20. 20.
    Garcia-Cuevas M, Vaquero MP, Perez-Olleros L, Ruiz-Roso B. Utilization from diets containing cellulose, pectin and/or carob fiber (NFC) in rats. Presented at Bioavailability ′97; May 25–28 1997; Wageningen, Germany.Google Scholar
  21. 21.
    Leopold F, Noack R. Einfluß von Ballaststoffen auf den Lipidstoffwechsel. In: Schulze J, Bock W, eds.Aktuelle Aspekte der Ballaststoffforschung. Hamburg, Germany: Behr Press; 1993:147–155.Google Scholar
  22. 22.
    Flachowsky G, Schneider A, Schaarmann G. Was sind und was bewirken Ballaststoffe, II: Ernährungsphysiologie.Ernährungs-Umschau. 1994;41:425–453.Google Scholar
  23. 23.
    Jalili T, Wildman R, Medeiros D. Nutraceutical roles of dietary fiber.J Nutraceut Funct Med Foods. 2000;2:19–34.CrossRefGoogle Scholar
  24. 24.
    Ramsay LE, Yeo WW, Jackson PR. Dietary reduction of serum cholesterol concentration: time to think again.BMJ. 1991;303:953–957.PubMedCrossRefGoogle Scholar

Copyright information

© Health Communications Inc 2001

Authors and Affiliations

  • H. J. F. Zunft
    • 1
  • W. Lüder
    • 2
  • A. Harde
    • 3
  • B. Haber
    • 4
  • H. -J. Graubaum
    • 5
  • J. Gruenwald
    • 5
  1. 1.Institute for Nutritional ScienceUniversity of PotsdamGermany
  2. 2.German Institute of Human NutritionBergholz-RehbrueckeGermany
  3. 3.Center for Conventional Medicine & Alternative TherapiesBerlinGermany
  4. 4.Nutrinova Nutrition Specialties & Food Ingredients GmbHFrankfurt/MainGermany
  5. 5.PhytoPharm ConsultingInstitute for Phytopharmaceuticals GmbHBerlinGermany

Personalised recommendations