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Antioxidant and hypolipidemic effects of soymilk fermented via Lactococcus acidophilus MF204

1 Jan 2017

Abstract excerpt

Previous studies have shown that fermentations can enhance the bioactivity and absorption rate of soybean products. Fermented soybean products can alleviate hyperlipidemia and decrease risks of atherosclerosis and cardiovascular diseases. This study aimed to investigate the effects and mechanisms of soymilk fermented by Lactococcus acidophilus on blood lipids and antioxidant enzyme activities of rats fed with a...

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PMID: 29085943
DOI: 10.1039/c7fo00701a

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