Sabato, 20 Ottobre 2018

Italian researchers identify cholesterol-fighting cheese


Cagliari, January 3 - An Italian group of
researchers have identified a cheese produced with a particular
breed of sheeps' milk as lowering cholesterol levels, according
to an article published on Thursday in the British Journal of
Nutrition of Cambridge.
Biomedical Sciences Department of Cagliari University on
the island of Sardinia, together with the local national health
unit Asl 8, the University of Pisa in Tuscany, and cheese
producer Argiolas are those involved in the project.
Pecorino cheese made from 'Cla' sheep's milk reportedly
lowers the cholesterol levels of those eating it by some 7%,
according to the research report.

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