The Effect of Lactic Acid Bacteria-fermented Soybean Milk Products on Carrageenan-induced Tail Thrombosis in Rats

Thrombosis is characterized by congenital and acquired procatarxis. Lactic acid bacteria-fermented soybean milk products (FS-LAB) inhibit hepatic lipid accumulation and prevent atherosclerotic plaque formation. However, the therapeutic efficacy of FS-LAB against thrombosis has yet to be investigated...

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Detalles Bibliográficos
Autores principales: KAMIYA, Seitaro, OGASAWARA, Masayoshi, ARAKAWA, Masayuki, HAGIMORI, Masayori
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Bioscience of Microbiota, Food and Health 2013
Materias:
Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4034362/
https://www.ncbi.nlm.nih.gov/pubmed/24936368
http://dx.doi.org/10.12938/bmfh.32.101

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4034362/
https://www.ncbi.nlm.nih.gov/pubmed/24936368
http://dx.doi.org/10.12938/bmfh.32.101

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