Potato and soy peptides alter caecal fermentation and reduce serum non‐HDL cholesterol in rats fed cholesterol-Reference-Cited by-同舟云学术

Potato and soy peptides alter caecal fermentation and reduce serum non‐HDL cholesterol in rats fed cholesterol

Published:2009-09 Issue:9 Volume:111 Page:884-892
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Liyanage Ruvini¹,Han Kyu‐Ho¹,Shimada Ken‐ichiro¹,Sekikawa Mitsuo¹,Tokuji Yoshihiko¹,Ohba Kiyoshi²,Sasaki Keiko²,Jayawardana Barana Chaminda¹,Shimizu Takashi¹,Fukushima Michihiro¹

Affiliation:

1. Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan

2. Hokkaido Tokachi Area Regional Food Processing Technology Center, Obihiro, Hokkaido, Japan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800264

Reference45 articles.

1. Cardiovascular Medicine at the Turn of the Millennium: Triumphs, Concerns, and Opportunities

2. Lipids and coronary heart disease in Asia

3. Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids

4. Intake of 25 g of Soybean Protein with or without Soybean Fiber Alters Plasma Lipids in Men with Elevated Cholesterol Concentrations

5. Cholesterol-Lowering Effects of Soybean, Potato and Rice Proteins Depend On Their Low Methionine Contents In Rats Fed a Cholesterol-Free Purified Diet

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