Improvement of HDL- and LDL-Cholesterol Levels in Diabetic Subjects by Feeding Bread Containing Chitosan

Journal of Medicinal Food

Volumn 6, Issue 4, 2003, Pages 397-399

  Ausar, S F ^a   Morcillo, M ^a   Leon A E ^a   Ribotta, P D ^a   Masih, R ^b   Vilaro Mainero, M ^b   Amigone, J L ^b   Rubin, G ^b   Lescano, C ^b   Castagna, L F ^a   Beltramo, D M ^a   Diaz, G ^b   Bianco, I D ^a,c  

^a A Cordoba Cie Pabellon CEPROCOR   (Argentina)

^b HOSPITAL PRIVADO   (Argentina)

^c Centro de Excelencia en Productos y Procesos de Cordoba   (Argentina)

Author keywords

Bread; Chitosan; Cholesterol; Food additives; Hyperlipemia

Indexed keywords

CHITOSAN; HEMOGLOBIN A1C; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LOW DENSITY LIPOPROTEIN CHOLESTEROL; TRIACYLGLYCEROL;

ADULT; ARTICLE; BODY WEIGHT; BREAD; CHOLESTEROL BLOOD LEVEL; CLINICAL ARTICLE; CONTROLLED STUDY; DIETARY INTAKE; DRUG FORMULATION; DYSLIPIDEMIA; FEMALE; HUMAN; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS; PRIORITY JOURNAL; SIDE EFFECT; TREATMENT OUTCOME; TRIACYLGLYCEROL BLOOD LEVEL;

EID: 1642494638     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/109662003772519985     Document Type: Article

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