Kimchi, a Fermented Vegetable, improves serum lipid profiles in healthy young adults: Randomized clinical trial

Journal of Medicinal Food

Volumn 16, Issue 3, 2013, Pages 223-229

  Choi, In Hwa ^a   Noh, Jeong Sook ^a   Han, Ji Sook ^a   Kim, Hyun Ju ^b   Han, Eung Soo ^b   Song, Yeong Ok ^a  

^a Pusan National University   (South Korea)

^b World Institute of Kimchi an Annex of Korea Food Research Institute   (South Korea)

Author keywords

Blood lipids; Cholesterol; Clinical trial; Fasting blood glucose; Vegetables

Indexed keywords

ANTIOXIDANT; GLUCOSE; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LOW DENSITY LIPOPROTEIN CHOLESTEROL; TRIACYLGLYCEROL;

ADULT; ANTIOXIDANT ACTIVITY; ARTICLE; BLOOD PRESSURE MEASUREMENT; BLOOD SAMPLING; BODY COMPOSITION; CALORIC INTAKE; CARDIOVASCULAR RISK; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; DIETARY INTAKE; FAT INTAKE; FEMALE; FERMENTATION; FOOD INTAKE; GLUCOSE BLOOD LEVEL; HIGH RISK POPULATION; HUMAN; KIMCHI; MALE; NORMAL HUMAN; PHYSICAL ACTIVITY; PRIORITY JOURNAL; RANDOMIZED CONTROLLED TRIAL; TRIACYLGLYCEROL BLOOD LEVEL; VEGETABLE;

ADULT; ANTICHOLESTEREMIC AGENTS; BLOOD GLUCOSE; CHOLESTEROL; CHOLESTEROL, LDL; DOSE-RESPONSE RELATIONSHIP, DRUG; FEMALE; FERMENTATION; HUMANS; HYPERCHOLESTEROLEMIA; HYPOGLYCEMIC AGENTS; MALE; PLANT PREPARATIONS; VEGETABLES; YOUNG ADULT;

EID: 84875204715     PISSN: 1096620X     EISSN: 15577600     Source Type: Journal    
DOI: 10.1089/jmf.2012.2563     Document Type: Article

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