Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults

Nutrition and Metabolism

Volumn 10, Issue 1, 2013, Pages

  Cha, Youn Soo ^a   Kim, Soo Ran ^a,b   Yang, Ji Ae ^a,b   Back, Hyang Im ^a,b   Kim, Min Gul ^b   Jung, Su Jin ^b   Song, Won O ^c   Chae, Soo Wan ^a,b  

^a Chonbuk National University   (South Korea)

^b Chonbuk National University Medical School   (South Korea)

^c Michigan State University   (United States)

Author keywords

Apolipoprotein; Atherosclerosis index; Kochujang (KCJ); Triglyceride; Visceral fat

Indexed keywords

APOLIPOPROTEIN B; HIGH DENSITY LIPOPROTEIN; LOW DENSITY LIPOPROTEIN; TRIACYLGLYCEROL;

ADULT; AGED; ANTHROPOMETRIC PARAMETERS; ARTICLE; ATHEROSCLEROSIS; BODY COMPOSITION; BODY MASS; BODY WEIGHT; CALORIC INTAKE; CARBOHYDRATE INTAKE; CONTROLLED STUDY; DIET SUPPLEMENTATION; FEMALE; HUMAN; INTRA-ABDOMINAL FAT; LIPID BLOOD LEVEL; LIPOPROTEIN BLOOD LEVEL; MAJOR CLINICAL STUDY; MALE; OBESITY; PROTEIN BLOOD LEVEL; PROTEIN INTAKE; RANDOMIZED CONTROLLED TRIAL; SOYBEAN; SWEET PEPPER; TREATMENT DURATION; TRIACYLGLYCEROL BLOOD LEVEL; WAIST HIP RATIO;

EID: 84874198610     PISSN: None     EISSN: 17437075     Source Type: Journal    
DOI: 10.1186/1743-7075-10-24     Document Type: Article

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