Cholesterol-lowering effects of bovine serum immunoglobulin in participants with mild hypercholesterolemia

Conrad P Earnest, A N Jordan, M Safir, E Weaver, T S Church

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)

Abstract

BACKGROUND: The consumption of milk products has been shown to lower cholesterol. The mechanism of action surrounding this observation has been attributed to the protein fraction of milk and serum. OBJECTIVE: We examined the effect of an oral serum bovine immunoglobulin protein fraction (bIg) derived from US Department of Agriculture-approved beef (aged
Original languageEnglish
Pages (from-to)792-798
Number of pages7
JournalThe American Journal of Clinical Nutrition
Volume81
Issue number4
Publication statusPublished - 2005

Fingerprint Dive into the research topics of 'Cholesterol-lowering effects of bovine serum immunoglobulin in participants with mild hypercholesterolemia'. Together they form a unique fingerprint.

Cite this