https://ogma.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:22630 Wed 11 Apr 2018 17:05:10 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:35661 −1, p < 0.0001), LDL-C (−0.49 mmol L⁻¹, p < 0.0001) and CVD risk (−1.1 absolute %, p = 0.0005) compared to the PL-C group. Reductions from baseline in the PS-C group compared to that in the PL-C group were 7.6% and 10.6% for TC and LDL-C, respectively, and statistically significant (p < 0.0001). CVD-risk in the PS-C group reduced significantly (−12.7%) compared to that in the PL-C group (p = 0.0005). HDL-C and TG remained unchanged. The LDL-P number significantly decreased in the PS-C group by 124.33 nmol L⁻¹ compared to that in the PL-C group (p = 0.005) and both groups showed a significant decrease in LDL-P size (p < 0.01); however, the absolute nm change in LDL-P size did not differ between groups and the percent change in LDL-P size in the PS-C group was borderline significant (−0.89%, p = 0.05) compared to that in the PL-C group. Regular consumption of PS-enriched bread with or without curcumin lowers blood cholesterol; however, curcumin alone did not influence blood lipids. Bread may be a convenient means of delivering PS with greater compliance for reducing the blood cholesterol concentration.]]> Wed 10 Nov 2021 15:13:17 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:32707 Thu 12 Jul 2018 11:51:23 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:32705 Fri 03 Dec 2021 10:33:11 AEDT ]]>