Kochujang, a Fermented Soybean-based Red Pepper Paste, Decreases Visceral Fat and Improves Blood Lipid Profiles in Overweight Adults

This study has been completed.
Sponsor:
Information provided by:
Chonbuk National University Hospital
ClinicalTrials.gov Identifier:
NCT01532375
First received: February 10, 2012
Last updated: February 13, 2012
Last verified: February 2012
No Study Results Posted on ClinicalTrials.gov for this Study
  Study Status: This study has been completed.
  Study Completion Date: March 2010
  Primary Completion Date: March 2010 (Final data collection date for primary outcome measure)