Effect of low-fat, fermented milk enriched with plant sterols on serum lipid profile and oxidative stress in moderate hypercholesterolemia.

Date publication

septembre 2007

Auteurs

Membres identifiés du Cancéropôle Est :
Pr VERGES Bruno

Tous les auteurs :
Hansel B, Nicolle C, Lalanne F, Tondu F, Lassel T, Donazzolo Y, Ferrieres J, Krempf M, Schlienger JL, Verges B, Chapman MJ, Bruckert E

Lien Pubmed

https://www.ncbi.nlm.nih.gov/pubmed/17823447

Résumé

Background: Plant sterol (PS)-enriched foods have been shown to reduce plasma LDL-cholesterol concentrations. In most studies, however, PSs were incorporated into food products of high fat content. Objective: We examined the effect of daily consumption of PS-supplemented low-fat fermented milk (FM) on the plasma lipid profile and on systemic oxidative stress in hypercholesterolemic subjects. Design: Hypercholesterolemic subjects (LDL-cholesterot concentrations >= 130 and

Référence

Am J Clin Nutr. 2007 Sep;86(3):790-6.