Lactic-fermented egg white reduced serum cholesterol concentrations in mildly hypercholesterolemic Japanese men: a double-blind, parallel-arm design

BACKGROUND: Lactic-fermented egg white (LE), produced by lactic acid fermentation of egg white, is an easy-to-consume form of egg white. Here we assessed the effect of daily consumption of LE for 8 weeks on serum total cholesterol (TC) levels. METHODS: The study followed a double-blind, parallel-arm...

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Detalles Bibliográficos
Autores principales: Matsuoka, Ryosuke, Usuda, Mika, Masuda, Yasunobu, Kunou, Masaaki, Utsunomiya, Kazunori
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5450118/
https://www.ncbi.nlm.nih.gov/pubmed/28558718
http://dx.doi.org/10.1186/s12944-017-0499-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5450118/
https://www.ncbi.nlm.nih.gov/pubmed/28558718
http://dx.doi.org/10.1186/s12944-017-0499-1

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