The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects-Reference-Cited by-同舟云学术

The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

Published:2016 Issue:5 Volume:62 Page:361-365
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

KISHIMOTO Yoshimi¹,TAGUCHI Chie¹,SUZUKI-SUGIHARA Norie²,SAITA Emi¹,USUDA Mika³,WANG Wei³,MASUDA Yasunobu³,KONDO Kazuo¹⁴

Affiliation:

1. Endowed Research Department “Food for Health”, Ochanomizu University

2. Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University

3. R&D Division, Kewpie Corporation

4. Institute of Life Innovation Studies, Toyo University

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/62/5/62_361/_pdf

Reference26 articles.

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2. 2) Berger S, Raman G, Vishwanathan R, Jacques PF, Johnson EJ. 2015. Dietary cholesterol and cardiovascular disease: a systematic review and meta-analysis. Am J Clin Nutr 102: 276-294.

3. 3) Clevidence BA, Bieri JG. 1993. Association of carotenoids with human plasma lipoproteins. Methods Enzymol 214: 33-46.

4. 4) Chung HY, Rasmussen HM, Johnson EJ. 2004. Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men. J Nutr 134: 1887-1893.

5. 5) Goodrow EF, Wilson TA, Houde SC, Vishwanathan R, Scollin PA, Handelman G, Nicolosi RJ. 2006. Consumption of one egg per day increases serum lutein and zeaxanthin concentrations in older adults without altering serum lipid and lipoprotein cholesterol concentrations. J Nutr 136: 2519-2524.

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