米子的酸向莱克类氧化低密度脂蛋白受体-1准,以改善动脉样硬化

Jianfei Mu1, Jiajia Li1, Zhongxu Chen1

  • 1Molecular Nutrition Branch, National Engineering Research Center of Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan, P.R. China. liangying498@163.com.

Food & function
|December 5, 2024
PubMed
概括

粉在对抗动脉样硬化 - - 心血管疾病的主要原因 - - 方面表现有前途. 它向一个关键受体,减少有害脂质的吸收和泡细胞的形成,提供一种新的饮食方法来管理这种情况.

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