Long-term consumption of fermented dairy products over 6 months increases HDL cholesterol

European Journal of Clinical Nutrition

Volumn 56, Issue 9, 2002, Pages 843-849

  Kiessling G ^a   Schneider, J ^a   Jahreis, G ^a  

^a FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

Author keywords

Bifidobacterium longum 913; Blood lipids; Cholesterol; Lactobacillus acidophilus 145; Probiotic yoghurt; SCFA

Indexed keywords

CARBOHYDRATE DERIVATIVE; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LOW DENSITY LIPOPROTEIN CHOLESTEROL; PROBIOTIC AGENT; YOGHURT;

ADULT; ARTICLE; BACTERIUM CULTURE; BIFIDOBACTERIUM LONGUM; CHOLESTEROL BLOOD LEVEL; CLINICAL ARTICLE; CONTROLLED STUDY; CROSSOVER PROCEDURE; DAIRY PRODUCT; DIET THERAPY; FAT CONTENT; FEMALE; FOOD INTAKE; GERMANY; HUMAN; HYPERCHOLESTEROLEMIA; LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS LACTIS; LONG TERM CARE; STREPTOCOCCUS THERMOPHILUS;

ADULT; BIFIDOBACTERIUM; CHOLESTEROL, HDL; CROSS-OVER STUDIES; DAIRY PRODUCTS; FATTY ACIDS, VOLATILE; FECES; FEMALE; HUMANS; HYDROGEN-ION CONCENTRATION; HYPERCHOLESTEROLEMIA; LACTOBACILLUS ACIDOPHILUS; LIPIDS; MIDDLE AGED; PROBIOTICS; TIME FACTORS; YOGURT;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII SUBSP. LACTIS; LACTOCOCCUS LACTIS; POSIBACTERIA; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0036739647     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1601399     Document Type: Article

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