Effect of soy protein from differently processed products on cardiovascular disease risk factors and vascular endothelial function in hypercholesterolemic subjects

American Journal of Clinical Nutrition

Volumn 85, Issue 4, 2007, Pages 960-966

  Matthan, Nirupa R ^a   Jalbert, Susan M ^a   Ausman, Lynne M ^a   Kuvin, Jeffrey T ^b   Karas, Richard H ^b   Lichtenstein, Alice H ^a  

^a TUFTS UNIVERSITY   (United States)

^b TUFTS UNIVERSITY SCHOOL OF MEDICINE   (United States)

Author keywords

Apolipoproteins; Cholesterol; Endothelial function; Lipids; Lipoproteins; Soy protein

Indexed keywords

APOLIPOPROTEIN B; C REACTIVE PROTEIN; LOW DENSITY LIPOPROTEIN CHOLESTEROL; SOYBEAN PROTEIN; TRIACYLGLYCEROL;

ADULT; ARTICLE; BLOOD PRESSURE MEASUREMENT; BODY WEIGHT; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; CLINICAL ARTICLE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIETARY INTAKE; FATTY ACID ANALYSIS; FEMALE; FOOD INTAKE; FOOD PROCESSING; HUMAN; HYPERCHOLESTEROLEMIA; MALE; NUTRITIONAL ASSESSMENT; RANDOMIZED CONTROLLED TRIAL; VASCULAR ENDOTHELIUM;

ANIMALIA; GLYCINE MAX;

EID: 34147160071     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/85.4.960     Document Type: Article

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