Reduction of inflammation in chronic pancreatitis using a soy bread intervention: A feasibility study.

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作者： Jennifer,Ahn-Jarvis ^[1] ; Erin,Lombardo ^[1] ; Zobeida,Cruz-Monserrate ^[2] ; Niharika,Badi ^[2] ; Olivia,Crowe ^[2] ; Sabrina,Kaul ^[2] ; Hannah,Komar ^[3] ; Somashekar G,Krishna ^[4] ; Gregory B,Lesinski ^[3] ; Thomas A,Mace ^[2] ; Mitchell L,Ramsey ^[4] ; Kristen,Roberts ^[5] ; Kyle,Stinehart ^[6] ; Madelyn,Traczek ^[2] ; Darwin L,Conwell ^[4] ; Yael,Vodovotz ^[1] ; Phil A,Hart ^[7]

作者单位： Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA. ^[1] Division of Gastroenterology, Hepatology, and Nutrition, The Ohio State University Wexner Medical Center, Columbus, OH, USA; The James Comprehensive Cancer Center, The Ohio State University Wexner Medical Center, Columbus, OH, USA. ^[2] The James Comprehensive Cancer Center, The Ohio State University Wexner Medical Center, Columbus, OH, USA; Department of Hematology and Oncology, Winship Cancer Institute of Emory University, Atlanta, GA, USA. ^[3] Division of Gastroenterology, Hepatology, and Nutrition, The Ohio State University Wexner Medical Center, Columbus, OH, USA. ^[4] Division of Gastroenterology, Hepatology, and Nutrition, The Ohio State University Wexner Medical Center, Columbus, OH, USA; Department of Medical Dietetics, The Ohio State University, Columbus, OH, USA. ^[5] Department of Internal Medicine, The Ohio State University Wexner Medical Center, Columbus, OH, USA. ^[6] Division of Gastroenterology, Hepatology, and Nutrition, The Ohio State University Wexner Medical Center, Columbus, OH, USA. Electronic address: philip.hart@osumc.edu. ^[7]

关键词 Feasibility study IL-6 Isoflavones Soy bread TNF-Alpha