Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases-Reference-Cited by-同舟云学术

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Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases

Published:2023-12-20 Issue: Volume: Page:
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Dwivedi Sushmita,Singh Vineet,Sharma Kritika,Sliti Amani,Baunthiyal Mamta,Shin Jae-Ho

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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