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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Principais autores:	Jung Eun Park, So-Min Oh, Jin Young Baek, Hee-Jong Yang, Do-Youn Jeong, Anna Han, Youn-Soo Cha
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	Swedish Nutrition Foundation 2025-10-01
סדרה:	Food & Nutrition Research
נושאים:	cheonggukjang hypercholesterolemia cholesterol and bile acid metabolism gut microbiota
גישה מקוונת:	https://foodandnutritionresearch.net/index.php/fnr/article/view/13034/20127
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