Cholesterol-Lowering Effects of Soybean, Potato and Rice Proteins Depend On Their Low Methionine Contents In Rats Fed a Cholesterol-Free Purified Diet-Reference-Cited by-同舟云学术

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

Published:1997-03-01 Issue:3 Volume:127 Page:470-477
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Morita Tatsuya¹,Oh-hashi Akira¹,Takei Kaori²,Ikai Michiyoshi¹,Kasaoka Seiichi¹,Kiriyama Shuhachi²

Affiliation:

1. Azusawa Laboratories, Health Science Laboratories, Yamanouchi Pharmaceutical Co., Ltd. Tokyo 174,Japan

2. Laboratory of Nutritional Biochemistry, Department of Bioscience and Chemistry, Faculty of Agriculture, Hokkaido University, Sapporo 060, Japan

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/127/3/470/24024750/470.pdf

Reference33 articles.

1. Report of the American Institute of Nutrition ad Hoc Committee on Standards for Nutritional Studies;American Institute of Nutrition.;J. Nutr.,1977

2. Possible mechanisms underlying the differential cholesterolemic effects of dieatry casein and soy protein;Beynen,1986

3. Distribution of cholesterol and triglycerides among lipoprotein fractions in fat-fed rabbits at different levels of serum cholesterol;Brattsand;Atherosclerosis,1976

4. Effects of protein and carbohydrate on plasma cholesterol levels in relation to atherosclerosis;Carroll;J. Food Sci.,1975

5. Production and nutritional evaluation of high-protein rice flour;Chang;J. Food Sci.,1986

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