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Effects of Supplement Containing Various Probiotics and Fermentation Products on Obesity

2014-08-27 03:22:57 | BioPortfolio

Summary

The purpose of this study is to determine the effect of supplement combined various probiotics and fermentation products on body mass index, body fat mass, abdominal circumference, visceral fat mass, intestinal flora, and serum biochemical parameters in overweight subjects.

Study Design

Allocation: Randomized, Control: Placebo Control, Endpoint Classification: Efficacy Study, Intervention Model: Parallel Assignment, Masking: Double Blind (Subject, Outcomes Assessor), Primary Purpose: Prevention

Conditions

Obesity

Intervention

Mixture of various probiotics and fermentation products, Placebo

Location

Hiroshima University
Hiroshima
Japan
734-8551

Status

Completed

Source

Hiroshima University

Results (where available)

View Results

Links

Published on BioPortfolio: 2014-08-27T03:22:57-0400

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Medical and Biotech [MESH] Definitions

Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.

A beverage made from milk fermented by a mixture of endogenous LACTIC ACID-producing yeast and bacteria (KEFIR GRAINS), many of which are PROBIOTICS. It should not be confused with KAFFIR LIME or KAFFIR CORN.

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A normal intermediate in the fermentation (oxidation, metabolism) of sugar. The concentrated form is used internally to prevent gastrointestinal fermentation. (From Stedman, 26th ed)

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