請看這篇

來源: Lily168 於 2014-09-22 10:02:37 [] [博客] [舊帖] [給我悄悄話] 閱讀數 : (1487 bytes)
回答: 有沒有原文的鏈接？或者原始的報導？ 由 TBz 於 2014-09-22 09:17:47

請看這篇:
http://www.jnutbio.com/article/S0955-2863(09)00003-5/abstract

和上麵的是不同的實驗

我沒有讀全文，但是我個人覺得是個值得閱讀的論文。主要是研究低碳對膽固醇脂蛋白的影響，同時證明蛋黃起到兩個作用：提高HDL，使LDL顆粒變成大型的。

實驗經費來源是雞蛋協會哦。

"... Although an increase of the larger LDL subclass was observed for all subjects, the EGG group had a greater increase (P<.05 the egg group also presented a higher number of large hdl particles compared to sub group. regarding carotenoids cr resulted in no changes dietary or plasma and while there was significant reduction both lycopene contrast lutein zeaxanthin were increased during intervention however only those subjects from concentrations these two which correlated with ldl observed results indicate that favorably alters vldl metabolism apolipoprotein components yolk favor formation larger leading an increase zeaxanthin.>
http://www.jnutbio.com/article/S0955-2863(09)00003-5/abstract

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