Reduction in Serum Cholesterol in Subjects Consuming the Fermented Soy Beverage Q-CAN® Plus (P06-118-19)
Mehal W, Dioletis E, Paiva R, Secor E, Weiss T, Fields M, Ouyang X, Ali A. Reduction in Serum Cholesterol in Subjects Consuming the Fermented Soy Beverage Q-CAN® Plus (P06-118-19). Current Developments In Nutrition 2019, 3: nzz031.p06-118-19. PMCID: PMC6576748, DOI: 10.1093/cdn/nzz031.p06-118-19.Peer-Reviewed Original ResearchTotal cholesterol levelsLDL cholesterolCholesterol levelsLipid parametersTotal cholesterolVisit 1Obese individualsPercentage changeTreatment total cholesterolSerum lipid profileMethods Prospective studyLDL cholesterol valuesPost treatmentVisit 7Clinic visitsHDL cholesterolObese subjectsLean subjectsProspective studyVisit 3Hypolipidemic effectsSerum cholesterolLean individualsLipid profileVisit 8Reduction in Serum Levels of Inflammatory Cytokines in Subjects Consuming the Fermented Soy Beverage Q-CAN® Plus (P19-010-19)
Mehal W, Suyavaran A, Dioletis E, Paiva R, Weiss T, Fields M, Ouyang X. Reduction in Serum Levels of Inflammatory Cytokines in Subjects Consuming the Fermented Soy Beverage Q-CAN® Plus (P19-010-19). Current Developments In Nutrition 2019, 3: nzz049.p19-010-19. PMCID: PMC6579392, DOI: 10.1093/cdn/nzz049.p19-010-19.Peer-Reviewed Original ResearchObese subjectsSerum levelsInflammatory cytokinesIL-1raVisit 1Obese individualsHuman magnetic LuminexPDGF-AA levelsMethods Prospective studyKey inflammatory cytokinesAB/BBConclusion ConsumptionGMCSF levelsMagnetic LuminexVisit 7Clinic visitsCytokine levelsLean subjectsProspective studyVisit 3Visit 8Healthy subjectsMetabolic disordersTherapeutic phasePDGF-AAThe Fermented Soy Beverage Q-CAN® Plus Induces Changes in the Oral and Intestinal Microbiome (P20-018-19)
Mehal W, Dioletis E, Paiva R, Secor E, Weiss T, Fields M, Ali A. The Fermented Soy Beverage Q-CAN® Plus Induces Changes in the Oral and Intestinal Microbiome (P20-018-19). Current Developments In Nutrition 2019, 3: nzz040.p20-018-19. PMCID: PMC6574065, DOI: 10.1093/cdn/nzz040.p20-018-19.Peer-Reviewed Original ResearchObese groupSoy consumptionObese subjectsLean groupLeast square meansGut microbiomeMethods Prospective studyVisit 7Clinic visitsProspective studyVisit 3Obese body typeObese individualsVisit 8High prevalenceStool samplesBacteroidetes ratioHealthy subjectsIntestinal microbiomeOral microbiomeBeneficial effectsHealth benefitsMetabolic phenotypeSignificant decreaseGroup differences