A Non-Probiotic Fermented Soy Product Reduces Total and LDL Cholesterol: A Randomized Controlled Crossover Trial

Traditional Asian fermented soy food products are associated with reduced cardiovascular disease risk in prospective studies, but few randomized controlled trials have been conducted in at-risk populations. The aim of this study was to investigate the effect of a commercial non-probiotic fermented s...

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Detalles Bibliográficos
Autores principales: Jung, Sarah M., Haddad, Ella H., Kaur, Amandeep, Sirirat, Rawiwan, Kim, Alice Y., Oda, Keiji, Rajaram, Sujatha, Sabaté, Joan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915103/
https://www.ncbi.nlm.nih.gov/pubmed/33562090
http://dx.doi.org/10.3390/nu13020535

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915103/
https://www.ncbi.nlm.nih.gov/pubmed/33562090
http://dx.doi.org/10.3390/nu13020535

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