Hypolipidaemic effects of dietary whole soybean curd (jeondubu) in rats

BACKGROUND: The characteristic of whole soybean curd is that it includes the soybean residue that is discarded as waste in the manufacture of usual soybean curd (known as tofu). In this study the effect of dietary whole soybean curd on lipid profiles in rats was compared with that of usual soybean c...

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Veröffentlicht in:	Journal of the science of food and agriculture 2011-10, Vol.91 (13), p.2329-2332
Hauptverfasser:	Lee, Keong Hee, Jeong, Yeon Ho, Lee, Beomgoo, Kang, Wisoo, Choi, Yong Soon
Format:	Artikel
Sprache:	eng
Schlagworte:	Algorithms Animals Biological and medical sciences Casein Cholesterol Cholesterol - blood Cholesterol, HDL Diet Diet - ethnology Dietary Fiber - administration & dosage Dietary Fiber - analysis Diets Food Handling Food industries Food-Processing Industry - economics Fruit and vegetable industries Functional Food - analysis Fundamental and applied biological sciences. Psychology Hyperlipidemias - prevention & control Industrial Waste - analysis Industrial Waste - economics Lipids Lipids - blood Lipoproteins Male rat Rats Rats, Sprague-Dawley Republic of Korea Rodents Serums Soy Foods - analysis Soybean curd Soybeans Specific Pathogen-Free Organisms Tofu triglyceride Triglycerides - blood Weight Gain whole soybean curd
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