Food Plants / Saponin Content (g/kg dry matter) |
| Asparagus |
15 |
| Chickpeas |
56 |
| Green Beans |
13 |
| Green Peas |
11 |
| Spinach |
47 |
| Alfalfa |
56 |
| Alfalfa Sprouts |
87 |
| Soybeans |
43 |
| Garlic |
3 |
| Oats |
1 |
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In 1909 Dr. Adolf Windaus discovered, “the property of complex formation between saponins and cholesterol.” These complexes cannot be absorbed into the blood stream and leave the body as waste. |
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In 1975 Kritchevsky found that the saponins in alfalfa appear to be the cause of lower plasma cholesterol levels in animals fed alfalfa based diets. |
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In 1977 Malinow provided conclusive evidence that the saponins in alfalfa were responsible by demonstrating the cholesterol-lowering activity of isolated alfalfa saponins. |
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Saponins contain sapogenins which complex with cholesterol. Acidic sapogenins complex in the stomach and neutral sapogenins complex in the duodenum (small intestine). Alfalfa is the only known edible plant to contain both sapoqenins. |
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By forming a complex in the primary bile (in the intestine), the alfalfa does not allow the cholesterol to oxidize as secondary bile. This oxidization is known to cause cancer in the colon. |
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Alfalfa sprouts are comprised of 8.7% saponins, 55% more than any other food plant and contain the most effective saponins in reducing cholesterol in the digestive tract. |
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The average consumption of saponins daily is 14mg. The average vegetarian consumption is 110mg. Natural Cholesterol Balance, daily, is 94mg. |
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Although we will require larger numbers and more information, two subjects, who have been taking NCB since September 2002 (two capsules daily) have reduced their blood pressure to normal. One had high blood pressure; the other moderately high. |
