The addition of whole soy flour to cafeteria diet reduces metabolic risk markers in wistar rats

BACKGROUND: Soybean is termed a functional food because it contains bioactive compounds. However, its effects are not well known under unbalanced diet conditions. This work is aimed at evaluating the effect of adding whole soy flour to a cafeteria diet on intestinal histomorphometry, metabolic risk...

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Detalles Bibliográficos
Autores principales: Andrade, Gláucia Ferreira, de Almeida, Crislaine das Graças, Espeschit, Ana Cristina Rocha, Dantas, Maria Inês de Souza, Benjamin, Laércio dos Anjos, Ribeiro, Sonia Machado Rocha, Martino, Hércia Stampini Duarte
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2013
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4015690/
https://www.ncbi.nlm.nih.gov/pubmed/24119309
http://dx.doi.org/10.1186/1476-511X-12-145

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4015690/
https://www.ncbi.nlm.nih.gov/pubmed/24119309
http://dx.doi.org/10.1186/1476-511X-12-145

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