Effect of soy protein from differently processed products on cardiovascular disease risk factors and vascular endothelial function in hypercholesterolemic subjects [Erratum: 2007 Aug., v. 86, no. 2, p. 525.] - Matthan, Nirupa R; Jalbert, Susan M; Ausman, Lynne M; Kuvin, Jeffrey T; Karas, Richard H; Lichtenstein, Alice H (The American journal of clinical nutrition, 2007)
Keywords: Aged; Apolipoprotein A-I - blood; Biological and medical sciences; cardioprotective effect; cardiovascular diseases; Cardiovascular Diseases - blood; Cardiovascular Diseases - epidemiology; Cardiovascular Diseases - etiology; cardiovascular system; Cholesterol, HDL - blood; Cholesterol, LDL - blood; Cross-Over Studies; Dietary Proteins - administration & dosage; Dietary Proteins - classification; Dietary Proteins - therapeutic use; endothelium; Endothelium, Vascular - drug effects; Endothelium, Vascular - physiology; experimental diets; Feeding. Feeding behavior; Female; Food Handling - methods; food processing; Fundamental and applied biological sciences. Psychology; Glycine max; human nutrition; Humans; hypercholesterolemia; Hypercholesterolemia - blood; Hypercholesterolemia - complications; Hypercholesterolemia - diet therapy; lipoproteins; Male; Middle Aged; patients; randomized clinical trials; Risk Factors; Soy Milk; soy protein; Soybean Proteins - administration & dosage; Soybean Proteins - classification; Soybean Proteins - therapeutic use; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Human; endothelial function; apolipoproteins; Soy product; Metabolic diseases; Cardiovascular disease; Lipids; Hyperlipoproteinemia; Apolipoprotein; Lipoprotein; Cholesterol; Endothelium; Soy protein; Vascular disease; Hypercholesterolemia; Atherosclerosis; Risk factor; Dyslipemia; lipoproteins