Effects of Long-Term Intake of Mayonnaise Containing Phytosterolester on Blood Cholesterol Concentration in Japanese with Borderline of Mild Cholesterolemia

Journal of Clinical Biochemistry and Nutrition

Volumn 33, Issue 3, 2003, Pages 75-82

  Ishizaki, Taichi ^a   Wakabayashi, Maki ^a   Tanimoto, Hiroyuki ^a   Shima, Atsuhito ^b   Yabune, Mitsuharu ^c   Kajimoto, Osami ^d   Itakura, Hiroshige ^e  

^a AJINOMOTO CO INC   (Japan)

^b Knorr Foods Co Ltd   (Japan)

^c 17F Senri Life Science Center   (Japan)

^d OSAKA UNIVERSITY   (Japan)

^e IBARAKI CHRISTIAN UNIVERSITY   (Japan)

Author keywords

Cholesterol; Mayonnaise; Phytosterolester; Safety

Indexed keywords

CHOLESTEROL; ESTER DERIVATIVE; LIPID; LOW DENSITY LIPOPROTEIN; PHYTOSTEROL ESTER; PLACEBO; UNCLASSIFIED DRUG;

ADULT; ARTICLE; BLOOD EXAMINATION; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; FOOD; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; FOOD SAFETY; HUMAN; HYPERCHOLESTEROLEMIA; INTERVIEW; MAJOR CLINICAL STUDY; MAYONNAISE; SYMPTOM;

EID: 1842783218     PISSN: 09120009     EISSN: None     Source Type: Journal    
DOI: 10.3164/jcbn.33.75     Document Type: Article

References (9)

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