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Pasta naturally enriched with isoflavone aglycons from soy germ reduces serum lipids and improves markers of cardiovascular risk.

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Title: Pasta naturally enriched with isoflavone aglycons from soy germ reduces serum lipids and improves markers of cardiovascular risk.
Authors: Clerici, Carlo1, Setchell, Kenneth D. R.1,2,3 kenneth.setchell@cchmc.org, Battezzati, Pier Maria4, Pirro, Matteo5, Giuliano, Vittorio1, Asciutti, Stefania1, Castellani, Danilo1, Nardi, Elisabetta1, Sabatino, Giuseppe1, Orlandi, Stefano1, Baldoni, Monia1, Morelli, Olivia1, Mannarino, Elmo5, MoreIli, Antonio1, Morelli, Antonio (AUTHOR)
Source: Journal of Nutrition. Oct2007, Vol. 137 Issue 10, p2270-2278.
Database: SPORTDiscus with Full Text
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Pasta naturally enriched with isoflavone aglycons from soy germ reduces serum lipids and improves markers of cardiovascular risk.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Nutrition%22">Journal of Nutrition</searchLink>. Oct2007, Vol. 137 Issue 10, p2270-2278.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=s3h&AN=26954012
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        Value: 10.1093/jn/137.10.2270
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      – Text: English
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        PageCount: 9
        StartPage: 2270
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      – TitleFull: Pasta naturally enriched with isoflavone aglycons from soy germ reduces serum lipids and improves markers of cardiovascular risk.
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              Text: Oct2007
              Type: published
              Y: 2007
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              Value: 137
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