Intake of isoflavone-supplemented soy yogurt fermented with enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic rats

European Food Research and Technology

Volumn 228, Issue 2, 2008, Pages 275-282

  Rossi, Elizeu Antonio ^a   Cavallini, Daniela Cardoso Umbelino ^a   Carlos, Iracilda Zepone ^a   Vendramini, Regina Célia ^a   Dâmaso, Ana Raimunda ^b   De Valdez, Graciela Font ^c  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b FEDERAL UNIVERSITY OF SÃO PAULO   (Brazil)

^c CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

Author keywords

Isoflavones; Lipid lowering effects; Probiotic; Rats; Soy yogurt

Indexed keywords

ACIDS; BIOCHEMICAL ENGINEERING; BLOOD; BODY FLUIDS; CHOLESTEROL; DAIRY PRODUCTS; FERMENTATION; LIPIDS; RATS;

CHOLIC ACIDS; ENTEROCOCCUS FAECIUM; FERMENTED SOY PRODUCTS; FINAL PRODUCTS; FOUR GROUPS; HYPERCHOLESTEROLEMIA; IN-VIVO; ISOFLAVONE; ISOFLAVONES; LACTOBACILLUS HELVETICUS; PROBIOTIC; PROCESSING STAGES; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; SOY MILKS; SOY YOGURT;

GROUP TECHNOLOGY;

ANIMALIA; ENTEROCOCCUS FAECIUM; GLYCINE MAX; LACTOBACILLUS HELVETICUS; RATTUS;

EID: 56349139929     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0932-9     Document Type: Article

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