Cheonggukjang, a gut microbiota-modulating Korean fermented food, improves cholesterol and bile acid metabolism
Hypercholesterolemia (HCE) is one of the major causal factors of the development of cardiovascular disease. Cheonggukjang (CGJ), a representative Korean fermented soybean paste, has multiple health benefits, including cholesterol-lowering effects; however, the effects of CGJ on detailed mechanisms i...
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| 主要な著者: | , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Swedish Nutrition Foundation
2025-10-01
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| シリーズ: | Food & Nutrition Research |
| 主題: | |
| オンライン･アクセス: | https://foodandnutritionresearch.net/index.php/fnr/article/view/13034/20127 |
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