Preliminary Outcomes on the Use of an Antioxidant Dietary Supplement for Patients with or at Risk of Heart Disease


  • Alfred Sparman Interventional Cardiologist, The Sparman Clinic,



Heart Disease, Bryophyllum pinnatum, Moringa oleifera, Diabetes, Cholesterol, Hypertension


Aims: To report initial feasibility outcomes from a pilot study on the use of a potent antioxidant dietary supplement on several parameters in persons with or at risk of heart disease. Statistical analysis used:In this uncontrolled longitudinal pilot study, sixty-six participants received a dietary supplement consisting of Moringa oleifera, Bryophyllum pinnatum and vitamin C. Participants were instructed to consume one capsule daily for a period of six months. Once a month, blood work and a quality of life questionnaire were completed and the data recorded. Feasibility was based on the researcher’s observations and collected data. Statistical analysis used: Due to the nature of the study no statistical packages were used. Excel spreadsheets and measures of location were used to analyze the data. Results: Recruitment and retention data was indicative of feasibility. With 37.9% of the registered participants being lost to follow-up. A 3.26% change in diastolic blood pressure was noted among female participants one month after their initial blood pressure was recorded. Blood glucose levels decreased among participants by 1.81% after three months of supplement use. High Density Lipoprotein (HDL) cholesterol levels increased for both groups, with the males experiencing a 9.25% increase in their HDL levels. On the other hand, Low Density Lipoprotein cholesterol levels among female participants decreased by 5.6%. Conclusions: The pilot data is supportive of the implementation of a randomized, long-term evidence-based intervention.


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Pictorial Abstract



DOI: 10.5530/fra.2017.2.22
Published: 2017-03-01

How to Cite

Sparman, A. (2017). Preliminary Outcomes on the Use of an Antioxidant Dietary Supplement for Patients with or at Risk of Heart Disease. Free Radicals and Antioxidants, 7(2), 152–155.