Effects of fermented soy milk on the liver lipids under oxidative stress

doi:10.3748/wjg.v11.i46.7355

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Dec 14, 2005 (publication date) through Nov 27, 2024

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Gastroenterol. Dec 14, 2005; 11(46): 7355-7358
Published online Dec 14, 2005. doi: 10.3748/wjg.v11.i46.7355

Effects of fermented soy milk on the liver lipids under oxidative stress

Ching-Yi Lin, Zheng-Yu Tsai, I-Chi Cheng, Shyh-Hsiang Lin

Ching-Yi Lin, Zheng-Yu Tsai, I-Chi Cheng, Shyh-Hsiang Lin, Graduate Institute of Nutrition and Health Sciences, Taipei Medical University, Taipei, Taiwan, China

Author contributions: All authors contributed equally to the work.

Supported by the fund from Taiwan Tobacco & Liquor Company (TTL) for the financial support on this project

Correspondence to: Shyh-Hsiang Lin, Graduate Institute of Nutrition and Health Sciences, Taipei Medical University, (110) 250 Wu-Hsing Street, Taipei, Taiwan, China. lin5611@tmu.edu.tw

Telephone: +886-2-27361661 Fax: +886-2-27373112

Received: March 22, 2005
Revised: August 23, 2005
Accepted: August 26, 2005
Published online: December 14, 2005

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