Palo Azul vs. Cholesterol

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¿How can Palo Azul help you lower your cholesterol?

Many articles about Palo Azul tea mention that it can lower cholesterol, but we decided to investigate more on this topic and found some studies that support this claim. In summary, the studies found that the antioxidant property of Palo Azul acts as the inhibitory mechanism of LDL cholesterol oxidation.

Learn all about Flavonoids here

palo azul and fruits lower your cholesterol

A study done on flavonoids (found in Palo Azul) concluded that “flavonoids in tea may lower blood cholesterol concentrations and blood pressure, thereby providing some protection against cardiovascular disease.”

Another study found that the antioxidant property of flavonoids "inhibits the oxidation of LDL cholesterol.”

palo azul vs clogged arteries or blood clots

*Here comes an extremely important finding!


Scientists in one study observed the “consumption of them (flavonoids) is associated with improvement in endothelial function (blockage of arteries) via vascular endothelial nitric oxide synthase and protein kinase B (Akt) activation.”

What is endothelial function?

The endothelium is a thin membrane that lines the inside of the heart and blood vessels. Endothelial cells release substances that control vascular relaxation and contraction, as well as enzymes that control blood clotting, immune function, and platelet adhesion.

palo azul vs endothelial dysfunction or clogged arteries

Endothelial dysfunction has been shown to be important in predicting stroke and heart attacks due to the inability of the arteries to dilate completely. Dysfunction can result from high blood pressure, diabetes, high cholesterol, and smoking.

Studies have shown that endothelial dysfunction precedes the development of atherosclerosis, a chronic disease characterized by abnormal thickening and hardening of the artery walls. This can cause a stroke or a heart attack.

In other words...

Endothelial dysfunction causes a blockage in the arteries that can lead to hypertension, stroke, or heart attack.

These are the MOST flavonoid-rich foods: apples, pears, onions, strawberries, blueberries, celery, peppers, and teas such as palo azul

applepearsonionsstrawberries and blueberriescelerypalo azul tea

Finally, one study corroborated these results by concluding in its findings that Palo Azul "reduces blood glucose, body weight and cholesterol.”

In other words... Palo Azul has powerful antioxidant properties that inhibit LDL oxidation and therefore can reduce cholesterol.

palo azul and fruits with flavonoids

Learn all about palo azul's antioxidant benefits here

Below, we have summarized the key findings of ALL the medical studies we have analyzed and also cited all the scientific literature.

Enjoy! :)

...And don't forget to help your friends and family by sharing MagickTea Palo Azul with them!

book with palo azul benefits and studies

Key findings from medical studies

• “Several epidemiological studies have suggested that drinking (flavonoids in tea) may lower blood cholesterol concentrations and blood pressure, thereby providing some protection against cardiovascular disease.”

• "The meta-analyses of one study indicate that green tea's beneficial effects on LDL cholesterol glossed over the risk of type 2 diabetes and cardiovascular disease."

• “Palo Azul (EP) reduced the blood glucose, increased serum insulin, body weight, marker enzymes of hepatic function, glycogen, HDL, GK and HK while there was reduction in the levels of triglyceride, cholesterol.”



    In other words... There's no reason why we shouldn't be eating vegetables, fruits and drinking palo azul tea every day!
    ¿Now you see why we call it MagickTea?
    Try Palo Azul and you'll experience the miraculous and incredible benefits of this magic tea!
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    Medical Studies

    * Palo Azul is commonly referred to by its scientific name: Eysenhardtia polystachya / E. polystachya / E.P - Cyclolepis genistoides / C. genistoides - kidney wood - palo dulce

    (2013, Dec 29) (Medical review: 166 studies) Chemistry and Biological Activities of Flavonoids: An Overview

    Fruits and vegetables are the main dietary sources of flavonoids for humans, along with tea and wine.

    Many flavonoids are shown to have antioxidative activity, free radical scavenging capacity, coronary heart disease prevention, hepatoprotective, anti-inflammatory, and anticancer activities, while some flavonoids exhibit potential antiviral activities. In plant systems, flavonoids help in combating oxidative stress and act as growth regulators.

    The number of studies has suggested protective effects of flavonoids against many infectious (bacterial and viral diseases) and degenerative diseases such as cardiovascular diseases, cancers, and other age-related diseases. Flavonoids also act as a secondary antioxidant defense system in plant tissues exposed to different abiotic and biotic stresses.

    Flavonoids found in the highest amounts in the human diet include the soy isoflavones, flavonols, and the flavones.

    Oxidative modification of LDL cholesterol is thought to play a key role during atherosclerosis. The isoflavan glabridin, a major polyphenolic compound found in Glycyrrhiza glabra (Fabaceae), inhibits LDL oxidation via a mechanism involving scavenging of free radicals [52]. Several epidemiological studies have suggested that drinking either green or black tea may lower blood cholesterol concentrations and blood pressure, thereby providing some protection against cardiovascular disease. Flavonoids contained in berries may have a positive effect against Parkinson's disease and may help to improve memory in elderly people. Antihypertensive effect has been observed in total flavonoid fraction of Astragalus complanatus in hypertensive rats [55]. Intake of antioxidant flavonoids has been inversely related to the risk of incidence of dementia.

    Flavonoids possess many biochemical properties, but the best described property of almost every group of flavonoids is their capacity to act as antioxidants. The antioxidant activity of flavonoids depends upon the arrangement of functional groups about the nuclear structure. The configuration, substitution, and total number of hydroxyl groups substantially influence several mechanisms of antioxidant activity such as radical scavenging and metal ion chelation ability

    Hepatoprotective activities were observed in flavonoids isolated from Laggera alata against carbon-tetrachloride (CCl4-) induced injury in primary cultured neonatal rat hepatocytes and in rats with hepatic damage. Several clinical investigations have shown the efficacy and safety of flavonoids in the treatment of hepatobiliary dysfunction and digestive complaints, such as sensation of fullness, loss of appetite, nausea, and abdominal pain.

    Flavonoids are known to be synthesized by plants in response to microbial infection; thus it should not be surprising that they have been found in vitro to be effective antimicrobial substances against a wide array of microorganisms. Flavonoid rich plant extracts from different species have been reported to possess antibacterial activity [70, 72, 89, 90]. Several flavonoids including apigenin, galangin, flavone and flavonol glycosides, isoflavones, flavanones, and chalcones have been shown to possess potent antibacterial activity [91]. These compounds are reported for their in vitro antibacterial activity against Vibrio cholerae, Streptococcus mutans, Shigella, and other bacteria [94, 95]. Another study demonstrated inhibitory activity of quercetin, apigenin, and 3,6,7,3′,4′-pentahydroxyflavone against Escherichia coli DNA gyrase [98].

    Inflammation is a normal biological process in response to tissue injury, microbial pathogen infection, and chemical irritation. Inflammation is initiated by migration of immune cells from blood vessels and release of mediators at the site of damage. This process is followed by recruitment of inflammatory cells, release of ROS, RNS, and proinflammatory cytokines to eliminate foreign pathogens, and repairing injured tissues. In general, normal inflammation is rapid and self-limiting, but aberrant resolution and prolonged inflammation cause various chronic disorders [106]. A number of flavonoids such as hesperidin, apigenin, luteolin, and quercetin are reported to possess anti-inflammatory and analgesic effects. It has been reported that flavonoids are able to inhibit expression of isoforms of inducible nitric oxide synthase, cyclooxygenase, and lipooxygenase, which are responsible for the production of a great amount of nitric oxide, prostanoids, leukotrienes, and other mediators of the inflammatory process such as cytokines, chemokines, or adhesion molecules [110]. Much of the anti-inflammatory effect of flavonoid is on the biosynthesis of protein cytokines that mediate adhesion of circulating leukocytes to sites of injury. Certain flavonoids are potent inhibitors of the production of prostaglandins, a group of powerful proinflammatory signaling molecules [111].’

    Dietary factors play an important role in the prevention of cancers. Fruits and vegetables having flavonoids have been reported as cancer chemopreventive agents [72, 115]. Consumption of onions and/or apples, two major sources of the flavonol quercetin, is inversely associated with the incidence of cancer of the prostate, lung, stomach, and breast. In addition, moderate wine drinkers also seem to have a lower risk to develop cancer of the lung, endometrium, esophagus, stomach, and colon [116]. The critical relationship of fruit and vegetable intake and cancer prevention has been thoroughly documented. It has been suggested that major public health benefits could be achieved by substantially increasing consumption of these foods [117]. Flavonoids are known to inhibit production of heat shock proteins in several malignant cell lines, including breast cancer, leukemia, and colon cancer [119].

    Higher consumption of phytoestrogens, including isoflavones and other flavonoids, has been shown to provide protection against prostate cancer risk [132]. It is well known that due to oxidative stress cancer initiation may take place and thus potent antioxidants show potential to combat progression of carcinogenesis. Potential of antioxidant as an anticancer agent depends on its competence as an oxygen radical inactivator and inhibitor [70, 72, 133]. Therefore diets rich in radical scavengers would diminish the cancer-promoting action of some radicals [134].

    Natural compounds are an important source for the discovery and the development of novel antiviral drugs because of their availability and expected low side effects. Naturally occurring flavonoids with antiviral activity have been recognized since the 1940s and many reports on the antiviral activity of various flavonoids are available. Many flavonoids, namely, dihydroquercetin, dihydrofisetin, leucocyanidin, pelargonidin chloride, and catechin, show activity against several types of virus including HSV, respiratory syncytial virus, polio virus and Sindbis virus [135]. Inhibition of viral polymerase and binding of viral nucleic acid or viral capsid proteins have been proposed as antiviral mechanisms of action [139].

    Flavonoids have long been reported as serving multiple functions in plants [140]. Various abiotic and biotic factors helps in the generation of ROS in plants leading to oxidative stress. Flavonoids have been suggested as representing a secondary antioxidant defense system in plant tissues exposed to different stresses [141].

    Prevention and cure of diseases using phytochemicals especially flavonoids are well known. Fruits and vegetables are natural sources of flavonoids. Variety of flavonoids found in the nature possesses their own physical, chemical, and physiological properties. Structure function relationship of flavonoids is epitome of major biological activities. Medicinal efficacy of many flavonoids as antibacterial, hepatoprotective, anti-inflammatory, anticancer, and antiviral agents is well established. Further achievements will provide newer insights and will certainly lead to a new era of flavonoid based pharmaceutical agents for the treatment of many infectious and degenerative diseases.



    (2013, Feb) Dietary flavonoids and the development of type 2 diabetes and cardiovascular diseases: review of recent findings.

    Results from both cohort studies and randomized trials suggest that anthocyanidins from berries and flavan-3-ols from green tea and cocoa may lower the risk of type 2 diabetes and cardiovascular diseases. Meta-analyses of randomized trials indicate that the strongest evidence exists for a beneficial effect of green tea on LDL-cholesterol and a beneficial effect of flavan-3-ol-rich cocoa on endothelial function and insulin sensitivity.

    Evidence from cohort studies and randomized trials suggest beneficial effects of food sources of anthocyanidins (berries) and flavan-3-ols (green tea and cocoa) on cardiovascular health.

    (Apr-Jun, 2014) Evaluation of antidiabetic, antioxidant and antiglycating activities of the Eysenhardtia polystachya

    The aim of the present study was to evaluate the antidiabetic, antioxidant and antiglycation properties of Eysenhardtia polystachya (EP) bark methanol-water extract. EP showed Hdonor activity, free radical scavenging activity, metal chelating ability and lipid peroxidation. Antioxidant activity may be attributed to the presence of phenolic and flavonoid compounds. EP is an inhibitor of fluorescent AGE, methylglyoxal and the glycation of haemoglobin. In STZ-induced diabetic mice, EP reduced the blood glucose, increased serum insulin, body weight, marker enzymes of hepatic function, glycogen, HDL, GK and HK while there was reduction in the levels of triglyceride, cholesterol, TBARS, LDL and G6Pase.

    Conclusion: Eysenhardtia polystachya possesses considerable antioxidant activity with reactive oxygen species (ROS) scavenging activity and demonstrated an anti-AGEs and hepatoprotective role, inhibits hyperglycemic, hyperlipidemic and oxidative stress indicating that these effects may be mediated by interacting with multiple targets operating in diabetes mellitus.

    Our results in this experiment showed that E. polystachya has an antidiabetic, antihyperlipidemic, a significant ability to reduce the formation of AGEs and antioxidant activities, which are considered to play important roles in the development of diabetes complications. Therefore, this plant may have relevance in the prevention and treatment of diseases in which oxidants or free radicals or AGEs are implicated. As a result, chemical studies are now being undertaken to characterise these bioactivities.


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