What is Pantethine and How Can It Impact Cholesterol?

Pantethine is the active form of pantothenic acid. It is used for lowering cholesterol, preventing inflammation, boosting immune function, and a variety of other uses.

Pantethine may increase concentrations of chemicals that help lower blood cholesterol and triglycerides.

Also known as:  Bis-pantothenamidoethyl Disulfide, D-Pantethine, D-Pantéthine, Pantéthine, Pantetheine, Pantethine Octahydrate, Pantetina, Pantomin, Pantosin

Diseases and Conditions

Pantethine is used for:

  • Lowering cholesterol and triglycerides
  • Preventing inflammation
  • Boosting immune function
  • Cystinosis
  • Gastrointestinal diseases
  • Improving athletic performance
  • Improving energy
  • Lowering risk of heart attack and stroke
  • Improving adrenal function

Pantethine is possibly effective in treating hyperlipoproteinemia. There is not enough information to determine its effectiveness in improving athletic performance and treating cystinosis. Pantethine may have antiplatelet effects and may increase the risk of severe bleeding in those with bleeding disorders and cause excessive bleeding if used before a surgical operation.

Safety

Pantethine is possibly safe when used orally and appropriately. There is not enough information to determine pantethine’s safety for those who are pregnant or lactating.

Pantethine may cause:

  • Nausea
  • Diarrhea
  • Stomach discomfort

Medication Interactions

Using pantethine with anticoagulant/antiplatelet drugs may increase the risk of bleeding.

Supplement and Food Interactions

Using pantethine with herbs and supplements with anticoagulant/antiplatelet effects, such as clove and feverfew, may increase the risk of bleeding in some people.

Dosage

Adult, oral: For lipid lowering, up to 1,200mg daily for up to one year has been used.

Parenteral: For hyperlipidemia, 400mg has been given intramuscularly daily for 20 days.

Children, oral: For hypolipoproteinemia, 900-1,200mg has been given daily for 3-6 months.

Foods

Pantethine is not known to be found in any foods.

 

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