Doenjang, a Fermented Soybean Paste, Decreased Visceral Fat Accumulation and Adipocyte Size in Rats Fed with High Fat Diet More Effectively Than Nonfermented Soybeans-Reference-Cited by-同舟云学术

Doenjang, a Fermented Soybean Paste, Decreased Visceral Fat Accumulation and Adipocyte Size in Rats Fed with High Fat Diet More Effectively Than Nonfermented Soybeans

Published:2012-01 Issue:1 Volume:15 Page:1-9
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Kwak Chung Shil¹,Park Sang Chul²,Song Kye Yong³

Affiliation:

1. Institute on Aging, Seoul National University, Seoul, Korea.

2. Lee Gil Ya Cancer and Diabetes Institute, Gachon University, Incheon, Korea.

3. Department of Pathology, Chung-Ang University, Seoul, Korea.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2010.1224

Reference42 articles.

1. Improving Effect of Powders of Cooked Soybean and Chongkukjang on Blood Pressure and Lipid Metabolism in Spontaneously Hypertensive Rats

2. Studies on the Mechanism of Antihypercholesterolemic Action of Soy Protein and Soy Protein-Type Amino Acid Mixtures in Relation to the Casein Counterparts in Rats

3. Comparative Effect of Casein and Soybean Protein Isolate on Body Fat Accumulation in Adult Rats.

4. Soy protein isolate and its hydrolysate reduce body fat of dietary obese rats and genetically obese mice (yellow KK)

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