Serum Lipid Lowering Effect of DHA Supplemented Bread

Kazunaga Yazawa, Takashi Terano, Tokunori Matsui

研究成果: Article査読

2 被引用数 (Scopus)

抄録

Docosahexaenoic acid (DHA) supplemented breads were prepared, one of which containing 1 g DHA and 0.3 g of eicosapentaenoic acid (EPA). Twenty healthy volunteers with hyperlipidemia consumed the two breads daily for 4 weeks. Serum total cholesterol (TC) and triglyceride (TG) significantly decreased at 4 weeks following consumption (TC/before ingestion 232 and after, 222 mg/dl, TG/before, 204 and after, 147 mg/dl) with concomitant increase in serum DHA and EPA. This lipid of DHA supplemented bread is essentially the same as that of purified DHA capsules in the same amount. This bread could be consumed easily every day and clinically effective for lipid reduction.

本文言語English
ページ(範囲)673-675
ページ数3
ジャーナルJournal of Oleo Science
50
8
DOI
出版ステータスPublished - 2001
外部発表はい

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

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