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Local Condiment, Iru, Obtained from the Fermentation of Parkia biglobosa Seed Substantially Reduced the Serum Cholesterol Level of Wister Rats
Hypercholesterolaemia is one of the risk factors in coronary heart disease. Hence, this research was designed to investigate the effect of iru on cholesterol levels in hypercholesterolaemic rats. The fermented condiment iru was produced naturally and with starter cultures of Lactobacillus plantarum,...
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| Udgivet i: | Prev Nutr Food Sci |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
The Korean Society of Food Science and Nutrition
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7333003/ https://ncbi.nlm.nih.gov/pubmed/32676466 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2020.25.2.153 |
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