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Updated: Jun 16, 2025

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一个更新的系统性审查和对石榴消费脂质特征的分析

Wengong Cheng1, Kaiqin Liang2, Aiqiong Huang3

  • 1Department of Cardiology,Nanyang Second People's Hospital, Nanyang, Henan 473000, China.

Prostaglandins & other lipid mediators
|April 11, 2025
PubMed
概括

石榴的消费显著增加高密度脂蛋白胆固醇 (HDL-C),一种有益的脂质. 这项随机对照试验 (RCT) 的元分析发现,对总胆固醇,LDL-C或甘油三酸没有影响.

关键词:
在 HDL-胆固醇.脂质特征 脂质特征 脂质特征进行元分析分析.石榴果 石榴果是一种随机对照试验是随机对照试验.

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