Improvement of serum lipid parameters in consumers of Mexican Wagyu‐Cross beef: A randomized controlled trial-Reference-Cited by-同舟云学术

Improvement of serum lipid parameters in consumers of Mexican Wagyu‐Cross beef: A randomized controlled trial

Published:2021-04-30 Issue:6 Volume:86 Page:2713-2726
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Vela‐Vásquez Diana A.¹^ORCID,Sifuentes‐Rincón Ana M.¹^ORCID,Delgado‐Enciso Ivan²^ORCID,Delgado‐Enciso Osiris G.²^ORCID,Ordaz‐Pichardo Cynthia³^ORCID,Arellano‐Vera Williams¹^ORCID,Treviño‐Alvarado Víctor⁴^ORCID

Affiliation:

1. Centro de Biotecnología Genómica, LBA Instituto Poliécnico Nacional Blvd del Maestro esq Elias Piña Reynosa México 88710 Mexico

2. Facultad de Medicina de la Universidad de Colima & Instituto Estatal de Cancerología de los Servicios de Salud del Estado de Colima Colima Mexico

3. Escuela Nacional de Medicina y Homeopatía Mexico City Mexico

4. Escuela de Medicina Tecnológico de Monterrey Monterrey Mexico

Funder

Consejo Nacional de Ciencia y Tecnología

Secretaría de Investigación y Posgrado, Instituto Politécnico Nacional

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15739

Reference55 articles.

1. Fatty acids in fish and beef and their nutritional values: A review;Abbas K. A.;Journal of Food, Agriculture and Environment,2009

2. Hamburger high in total, saturated andtrans-fatty acids decreases HDL cholesterol and LDL particle diameter, and increases TAG, in mildly hypercholesterolaemic men

3. A Diet Rich in High-Oleic-Acid Sunflower Oil Favorably Alters Low-Density Lipoprotein Cholesterol, Triglycerides, and Factor VII Coagulant Activity

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