Dietary combination of soy with a probiotic or prebiotic food significantly reduces total and LDL cholesterol in mildly hypercholesterolaemic subjects

European Journal of Clinical Nutrition

Volumn 63, Issue 2, 2009, Pages 238-245

  Larkin, T A ^a,b   Astheimer, L B ^a,b   Price, W E ^a,b  

^a UNIVERSITY OF WOLLONGONG   (Australia)

^b ARC Smart Foods Key Centre   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CHOLESTEROL; DAIDZEIN; EQUOL; GENISTEIN; ISOFLAVONE; LOW DENSITY LIPOPROTEIN CHOLESTEROL; PREBIOTIC AGENT; PROBIOTIC AGENT;

ADULT; ARTICLE; BIOAVAILABILITY; CHOLESTEROL BLOOD LEVEL; CLINICAL ARTICLE; CONTROLLED STUDY; DIETARY INTAKE; DOSE RESPONSE; FEMALE; FOOD COMPOSITION; FOOD INTAKE; HUMAN; HYPERCHOLESTEROLEMIA; LIPID ANALYSIS; MALE; POSTMENOPAUSE; SOYBEAN;

AGED; BREAD; CHOLESTEROL; CHOLESTEROL, HDL; CHOLESTEROL, LDL; CROSS-OVER STUDIES; DIET; DIETARY CARBOHYDRATES; FEMALE; GENISTEIN; HUMANS; HYPERCHOLESTEROLEMIA; ISOFLAVONES; MALE; MIDDLE AGED; PHYTOESTROGENS; PROBIOTICS; SOY FOODS; STARCH; TRIGLYCERIDES; TRITICUM; YOGURT;

EID: 59849107327     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1602910     Document Type: Article

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