In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards-Reference-Cited by-同舟云学术

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In vitro binding of bile acids by spinach, kale, brussels sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards

Published:2007-01 Issue:4 Volume:100 Page:1531-1536
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kahlon T.S.,Chapman M.H.,Smith G.E.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference50 articles.

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2. Hypocholesterolemic effects of oat products;Anderson,1990

3. AOAC. (1990). Official methods of analysis of the association of official analytical chemists (15th ed.). Arlington, VA: The Association.

4. AOAC. (2005). Official methods of analysis of the association of official analytical chemists (18th ed.). Arlington, VA: The Association.

5. Effect of dietary roughage on cholesterol absorption, cholesterol turnover and steroid excretion in the rat;Balmer;Journal of Nutrition,1974

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