Abstract:

Increased intake of high-fat diets, disturbing the metabolic balance of liposomes in the body, is one of the major
reasons for the dramatic increase in the prevalence of hyperlipidemia. On the other hand, many foods exert lipid-lowering
effects through their functional components such as dietary fiber, polysaccharides, polyphenols and steroidal saponins and
alkaloids. Herein, we review the latest progress in the study of the hypolipidemic effect and mechanisms of functional food
components, aiming to provide a reference for future development and utilization of hypolipidemic natural products.

Key words: hypolipidemic, cholesterol, fatty acid, triglycerides