Effects of fermented soy milk on the liver lipids under oxidative stress

World Journal of Gastroenterology

Volumn 11, Issue 46, 2005, Pages 7355-7358

  Lin, Ching Yi ^a   Tsai, Zheng Yu ^a   Cheng, I Chi ^a   Lin, Shyh Hsiang ^a  

^a TAIPEI MEDICAL UNIVERSITY   (Taiwan)

Author keywords

Antioxidative; Fermented soy milk; Liver protection; Soy

Indexed keywords

ALKALINE PHOSPHATASE; ANTIOXIDANT; CARBON TETRACHLORIDE; CASEIN; CHOLESTEROL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL; YOGHURT;

ANIMAL EXPERIMENT; ANIMAL FOOD; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BIOACCUMULATION; CHOLESTEROL LIVER LEVEL; CONTROLLED STUDY; FERMENTATION; FOOD INTAKE; INTERMETHOD COMPARISON; LIPID LIVER LEVEL; LIPID METABOLISM; LIVER METABOLISM; MALE; NONHUMAN; OXIDATIVE STRESS; RAT; SOYBEAN MILK;

EID: 31344438090     PISSN: 10079327     EISSN: None     Source Type: Journal    
DOI: 10.3748/wjg.v11.i46.7355     Document Type: Article

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