Wheat bread supplemented with depolymerized guar gum reduces the plasma cholesterol concentration in hypercholesterolemic human subjects

American Journal of Clinical Nutrition

Volumn 65, Issue 1, 1997, Pages 107-113

  Blake, Diane E ^b   Hamblett, Caroline J ^b   Frost, Peter G ^b   Judd, Patricia A ^b   Ellis, Peter R ^a  

^a KING'S COLLEGE LONDON   (United Kingdom)

^b NONE

Author keywords

cholesterol; dietary fiber; Guar gum; human lipid metabolism; nonstarch polysaccharides; triacylglycerols

Indexed keywords

CHOLESTEROL; GALACTOMANNAN; GUAR GUM; LOW DENSITY LIPOPROTEIN CHOLESTEROL; MEYPROGAT 90; UNCLASSIFIED DRUG;

ADULT; ARTICLE; BREAD; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; DEPOLYMERIZATION; DIET SUPPLEMENTATION; FEMALE; FOOD INTAKE; HUMAN; HYPERCHOLESTEROLEMIA; LIPOPROTEIN BLOOD LEVEL; MAJOR CLINICAL STUDY; MALE; WHEAT;

CYAMOPSIS TETRAGONOLOBA; TRITICUM AESTIVUM;

EID: 0031024642     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/65.1.107     Document Type: Article

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