Lactic-fermented egg white improves visceral fat obesity in Japanese subjects—double-blind, placebo-controlled study

Lactic-fermented egg white improves visceral fat obesity in Japanese subjects—double-blind, placebo-controlled study

Abstract Background It was reported that egg white protein (EWP) reduced body fat in rats. We developed a lactic-fermented egg white (LE) that facilitates the consumption of egg whites by fermenting them with lactobacillus, and were able to study their intake in humans. In this double-blind, placebo...

وصف كامل

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Ryosuke Matsuoka, Keiko Kamachi, Mika Usuda, Wei Wang, Yasunobu Masuda, Masaaki Kunou, Akira Tanaka, Kazunori Utsunomiya
التنسيق: مقال
اللغة:English
منشور في: BMC 2017-12-01
سلاسل:Lipids in Health and Disease
الموضوعات:
Egg white
Visceral fat
Obesity
Japanese
Protein
الوصول للمادة أونلاين:http://link.springer.com/article/10.1186/s12944-017-0631-2

الانترنت

http://link.springer.com/article/10.1186/s12944-017-0631-2

مواد مشابهة