Cholesterol-lowering effects of plant sterol esters differ in milk, yoghurt, bread and cereal

被引：0
|
作者：
P M Clifton
M Noakes
D Sullivan
N Erichsen
D Ross
G Annison
A Fassoulakis
M Cehun
P Nestel
机构：
[1] CSIRO Health Sciences and Nutrition,
[2] Royal Prince Alfred Hospital,undefined
[3] Goodman Fielder Pty Ltd,undefined
[4] Baker Medical Research Institute,undefined
来源：
European Journal of Clinical Nutrition | 2004年 / 58卷
关键词：
LDL cholesterol; carotenoids; sitosterol; campesterol;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Objective: To measure the relative effects of each of four phytosterol ester-enriched low-fat foods (bread, breakfast cereal, milk and yoghurt) on serum lipids, plasma phytosterols and carotenoids.
引用
收藏
页码：503 / 509
页数：6
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