Research

Cholesterol-lowering effects of bovine serum immunoglobulin in participants with mild hypercholesterolemia


Reference:

Earnest, C. P., Jordan, A. N., Safir, M., Weaver, E. and Church, T. S., 2005. Cholesterol-lowering effects of bovine serum immunoglobulin in participants with mild hypercholesterolemia. The American Journal of Clinical Nutrition, 81 (4), pp. 792-798.

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Abstract

BACKGROUND: The consumption of milk products has been shown to lower cholesterol. The mechanism of action surrounding this observation has been attributed to the protein fraction of milk and serum. OBJECTIVE: We examined the effect of an oral serum bovine immunoglobulin protein fraction (bIg) derived from US Department of Agriculture-approved beef (aged

Details

Item Type Articles
CreatorsEarnest, C. P., Jordan, A. N., Safir, M., Weaver, E. and Church, T. S.
DepartmentsFaculty of Humanities & Social Sciences > Health
RefereedYes
StatusPublished
ID Code29980

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