Doenjang, a Korean Fermented Soy Food, Exerts Antiobesity and Antioxidative Activities in Overweight Subjects with the PPAR-γ2 C1431T Polymorphism: 12-Week, Double-Blind Randomized Clinical Trial-Reference-Cited by-同舟云学术

Doenjang, a Korean Fermented Soy Food, Exerts Antiobesity and Antioxidative Activities in Overweight Subjects with the PPAR-γ2 C1431T Polymorphism: 12-Week, Double-Blind Randomized Clinical Trial

Published:2014-01 Issue:1 Volume:17 Page:119-127
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Cha Youn-Soo¹,Park Yongsoon²,Lee Myoungsook³,Chae Soo-Wan⁴,Park Kungmin²,Kim Yeonsoo⁵,Lee Haeng-Shin⁶

Affiliation:

1. Department of Food Science and Human Nutrition, Obesity Research Center, Chonbuk National University, Jeonju, Republic of Korea.

2. Department of Food and Nutrition, Hanyang University, Seoul, Republic of Korea.

3. Department of Food and Nutrition, Research Institute of Obesity Sciences, Sungshin Women's University, Seoul, Republic of Korea.

4. Clinical Trial Center for Functional Foods, Chonbuk National University, Jeonju, Republic of Korea.

5. Department of Nutrition and Dietetics, School of Human Ecology, Louisiana Tech University, Ruston, Louisiana, USA.

6. Korea Health Industry Development Institute, Osongsaengmyeong-ro, Cheongwon-gun, Chungcheongbukdo, Republic of Korea

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2013.2877

Reference41 articles.

1. Abdominal obesity and metabolic syndrome

2. Nutritional phenolics and cardiovascular disease

3. Isoflavone Content in Commercial Soybean Foods

4. Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds

Cited by 49 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Reduction of aflatoxins and ochratoxin A by addition of commercial Koji during fermentation of the Korean traditional soybean paste, Doenjang;Food Control;2024-11

2. Health benefits and risks of fermented foods—the PIMENTO initiative;Frontiers in Nutrition;2024-09-03

3. Anti-obesogenic effects of plant natural products: A focus on Korean traditional foods;Trends in Food Science & Technology;2024-06

4. Doenjang Ameliorates Diet-Induced Hyperlipidemia and Hepatic Oxidative Damage by Improving Lipid Metabolism, Oxidative Stress, and Inflammation in ICR Mice;Foods;2024-05-10

5. Plant-Derived Fermented Products: An Interesting Concept for Human Health;Current Developments in Nutrition;2024-05