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...

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Dades bibliogràfiques
Autors principals: Ryosuke Matsuoka, Keiko Kamachi, Mika Usuda, Wei Wang, Yasunobu Masuda, Masaaki Kunou, Akira Tanaka, Kazunori Utsunomiya
Format: Article
Idioma:English
Publicat: BMC 2017-12-01
Col·lecció:Lipids in Health and Disease
Matèries:
Egg white
Visceral fat
Obesity
Japanese
Protein
Accés en línia:http://link.springer.com/article/10.1186/s12944-017-0631-2

Internet

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

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