Lactic-fermented egg white improves visceral fat obesity in Japanese subjects—double-blind, placebo-controlled study

BACKGROUND: It was reported that egg white protein (EWP) reduced body fat in rats. We developed a lactic-fermented egg white (LE) that facilitates the consumption of egg whites by fermenting them with lactobacillus, and were able to study their intake in humans. In this double-blind, placebo-control...

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Detalles Bibliográficos
Autores principales: Matsuoka, Ryosuke, Kamachi, Keiko, Usuda, Mika, Wang, Wei, Masuda, Yasunobu, Kunou, Masaaki, Tanaka, Akira, 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/PMC5721610/
https://www.ncbi.nlm.nih.gov/pubmed/29216922
http://dx.doi.org/10.1186/s12944-017-0631-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5721610/
https://www.ncbi.nlm.nih.gov/pubmed/29216922
http://dx.doi.org/10.1186/s12944-017-0631-2

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