Improving Effect of Powders of Cooked Soybean and Chongkukjang on Blood Pressure and Lipid Metabolism in Spontaneously Hypertensive Rats
2003
Yang, J.L. | Lee, S.H. (Pusan National University, Busan, Republic of Korea) | Song, Y.S. (Inje University, Kimhae, Republic of Korea)
The effects of cooked soybean and a traditional fermented soy product, chongkukjang, on blood pressure and lipid metabolism were studied in spontaneously hypertensive rat (SHR). SHRs were divided into 3 groups (n=10, male), and fed casein, powders of cooked soybean, and chongkukjang as dietary protein sources for 6 weeks.
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