Nutritional Factors and Atherosclerosis

A study on Cholesterol Concentration in Foods — Shellfish
  • Iwao Fukui
  • Hideto Kushiro
  • Kazutaka Arisue
  • Yoshihisa Yamaguchi
  • Zensuke Ogawa
  • Chozo Hayashi
  • Yuichi Yamamura
Conference paper

Abstract

It is said that the use of foods low in cholesterol content is essential to dietary treatment, because of the close relationship between the serum cholesterol level and the onset or progress of atherosclerosis.

Keywords

Cholesterol Hydrolysis Hydrogen Peroxide Phenol Sulfuric Acid 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer-Verlag Berlin Heidelberg 1977

Authors and Affiliations

  • Iwao Fukui
  • Hideto Kushiro
  • Kazutaka Arisue
  • Yoshihisa Yamaguchi
  • Zensuke Ogawa
  • Chozo Hayashi
  • Yuichi Yamamura

There are no affiliations available

Personalised recommendations