Evidence supporting the use of: Black Mulberry
For the health condition: Triglycerides (high)
Synopsis
Source of validity: Scientific
Rating (out of 5): 2
Black mulberry (Morus nigra) has been traditionally used in various cultures for its purported health benefits, but its use for high triglycerides is primarily supported by emerging scientific evidence rather than longstanding tradition. Several animal studies and a few small human studies have suggested that extracts from black mulberry fruit, leaves, or juice may have lipid-lowering effects. The primary mechanisms proposed include inhibition of intestinal lipid absorption, improvement of lipid metabolism, and antioxidant effects due to the high content of anthocyanins and other polyphenols found in black mulberry.
For example, a randomized controlled trial published in 2012 evaluated the effects of mulberry juice on lipid profiles in human subjects and found a modest decrease in triglyceride levels after several weeks of supplementation. Animal studies have also demonstrated reductions in serum triglycerides when administered mulberry extracts. However, the number of well-designed clinical trials in humans is limited and sample sizes have been relatively small, making the overall quality of evidence low to moderate at best.
In summary, while there is some early scientific evidence suggesting black mulberry may help lower triglycerides, the evidence base is not strong or conclusive. More large-scale, high-quality clinical trials are needed before black mulberry can be recommended as an effective treatment for high triglycerides.
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akkermansia muciniphilaalgal oil
alpha-linolenic acid (ALA)
anchovies
anthocyanins
apple
arjun tree
artichoke
ashwagandha
astaxanthin
banaba
beet
berberine
bergamot
Beta-Glucan
black currant
black garlic
sesame
black tea
blueberry
broccoli
calamari oil
canola oil
catechins
chia seed
chokeberry
choline
coleus forskohlii
conjugated linoleic acid (CLA)
cordyceps
daidzin
DHA (docosahexaeonic acid)
diallyl disulfide (DADS)
diallyl trisulfide (DATS)
DPA (docosapentaenoic acid)
EPA (eicosapentaenoic acid)
epigallocatechin gallate (EGCG)
fish protein
flaxseed
fruit and vegetable blend (proprietary)
genistein
genistin
glucomannan
grape
grapefruit
green tea
guar gum
guggul
hawthorn
hesperetin
hibiscus
inulin
knotweed
kale
krill oil
kudzu
l-carnitine
l-taurine
lecithin
lignans
linoleic acid (LA)
lycopene
mackerel
magnesium
maqui berry
matcha
naringin
niacin (vitamin B3)
oat
oleanolic acid
oleic acid
olive
omega-3 fatty acids
omega-7 fatty acids
omega-9 fatty acids
oyster mushroom
palmitoleic acid
pantethine
perilla
phospholipids
pine bark
plant sterols
pomegranate
pomelo
quercetin
quinoa
red yeast rice
resveratrol
safflower oil
sardines
silymarin
black ginger
soybean
spirulina
sterols
stevia
strawberry
tocotrienols
tomato
trans-pterostilbene
trimethylglycine (TMG)
almond fruit
ubiquinol
vegetable and fruit blend (proprietary)
vitamin C
mulberry
zinc
β-nicotinamide mononucleotide (NMN)
jiaogulan
lingzhi
sunflower
yerba mate
goji berry
amaranth
kidney beans
cocoa
AMP-activated protein kinase (AMPK)
ashitaba
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4-hydroxyisoleucine
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Ascophyllum nodosum
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Astragaloside
Adzuki bean
Ampelopsin
Alpha phytosterol
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Arjunic Acid
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Alliin
Arabinoxylan
Argan nut oil
alpha Methyl Tetradecylthioacetic Acid
Arjunolic acid
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Brutieridin
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Chitosan
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Cod Liver Oil
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chlorogenic acid
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Capsiate
Chitin-Glucan Complex
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Crocetin
corosolic acid
Crypthecodinium
Carnosic acid
Docosahexaenoic Acid
Danshen
Daidzein
Dragon Fruit
Diosgenin
Eriocitrin
Emblicanin
Eicosatetraenoic acid
Eicosapentaenoic Acid
Echium
Ecklonia
Flammulina velutipes
Isoflavones
Pistachio
Soy Protein
walnut