Effects of a milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids in male volunteers

European Journal of Clinical Nutrition

Volumn 52, Issue 6, 1998, Pages 436-440

  Schaafsma, G ^a   Meuling, W J A ^a   Van Dokkum, W ^a   Bouley, C ^b  

^a TNO   (Netherlands)

^b Danone   (France)

Author keywords

Fructo oligosaccharides; Lactobacillus acidophilus; Serum cholesterol; Yogurt

Indexed keywords

CHOLESTEROL; FRUCTOSE OLIGOSACCHARIDE; GLUCOSE; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LOW DENSITY LIPOPROTEIN CHOLESTEROL; MILK FAT; TRIACYLGLYCEROL; VEGETABLE OIL; YOGHURT;

ADULT; ARTICLE; CHOLESTEROL BLOOD LEVEL; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DOUBLE BLIND PROCEDURE; GLUCOSE BLOOD LEVEL; HUMAN; HUMAN EXPERIMENT; LACTOBACILLUS ACIDOPHILUS; LIPID BLOOD LEVEL; MALE; MILK; NETHERLANDS; RANDOMIZED CONTROLLED TRIAL; TRIACYLGLYCEROL BLOOD LEVEL;

LACTOBACILLUS ACIDOPHILUS;

EID: 0031748473     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1600583     Document Type: Article

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