Fermented Soy Beverage Q-CAN Plus Consumption Improves Serum Cholesterol and Cytokines

Autor:	Ricardo Paiva, Ather Ali, Eric R. Secor, Theresa R. Weiss, Evangelos Dioletis, Maxine Fields, Suyavaran Arumugam
Rok vydání:	2020
Předmět:	Adult Male 0301 basic medicine Medicine (miscellaneous) Young Adult 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Hyperlipidemia Humans Medicine Obesity Food science Serum cholesterol Consumption (economics) 030109 nutrition & dietetics Nutrition and Dietetics business.industry Cholesterol Cholesterol HDL Cholesterol LDL Middle Aged Isoflavones medicine.disease Lipids chemistry 030220 oncology & carcinogenesis Cytokines Female Composition (visual arts) Fermentation Soybeans Fermented Foods business
Zdroj:	Journal of Medicinal Food. 23:560-563
ISSN:	1557-7600 1096-620X
DOI:	10.1089/jmf.2019.0116
Popis:	Soy-based beverages are well recognized for their rich nutritional contents and positive health benefits. However, there is little information regarding the composition of various commercially available soy-based beverages and uncertainty among patients regarding the utility of fermented soy products. Current study evaluates the health benefits of QCAN
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70b7748e041e0ffd153a0d3db8a1a5c4 https://doi.org/10.1089/jmf.2019.0116 Zobrazit plný text záznamu