Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases
Author:
Funder
Korea Basic Science Institute
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-023-01130-1.pdf
Reference72 articles.
1. Dwevedi A, Kayastha AM (2011) Soybean: a multifaceted legume with enormous economic capabilities. In Tech Publisher, Soybean—biochemistry, chemistry and physiology. Croatia, pp 165–188. https://doi.org/10.5772/15505
2. McCue P, Shetty K (2004) Health benefits of soy isoflavonoids and strategies for enhancement: a review. Crit Rev Food Sci Nutr 44(5):361–367. https://doi.org/10.1080/10408690490509591
3. Bray GA (2004) Medical consequences of obesity. J Clin Endocrinol Metab 89(6):2583–2589. https://doi.org/10.1210/jc.2004-0535
4. Scherer PE, Hill JA (2016) Obesity, diabetes, and cardiovascular diseases: a compendium. Circ Res 118(11):1703–1705. https://doi.org/10.1161/CIRCRESAHA.116.308999
5. Jayachandran M, Xu B (2019) An insight into the health benefits of fermented soy products. Food Chem 271:362–371. https://doi.org/10.1016/j.foodchem.2018.07.158
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