Antidiabetic effects of fermented soybean products on type 2 diabetes.
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Natural Products to Counteract the Epidemic of Cardiovascular and Metabolic DisordersKimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A ReviewVisceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean pasteDietary soy intake is not associated with risk of cardiovascular disease mortality in Singapore Chinese adultsSynergistic Effect of Family History of Diabetes and Dietary Habits on the Risk of Type 2 Diabetes in Central ChinaMarine Peptides as Potential Agents for the Management of Type 2 Diabetes Mellitus-A ProspectToxicity of fermented soybean product (cheonggukjang) manufactured by mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 on liver and kidney of ICR mice.The Metabolizable Energy Value, Standardized Ileal Digestibility of Amino Acids in Soybean Meal, Soy Protein Concentrate and Fermented Soybean Meal, and the Application of These Products in Early-weaned Piglets.Fermented fish oil suppresses T helper 1/2 cell response in a mouse model of atopic dermatitis via generation of CD4+CD25+Foxp3+ T cells.Comparative study on the hypoglycemic and antioxidative effects of fermented paste (doenjang) prepared from soybean and brown rice mixed with rice bran or red ginseng marc in mice fed with high fat dietSoy consumption is not protective against diabetes in Hawaii: the Multiethnic Cohort.The influence of the Korean traditional Chungkookjang on variables of metabolic syndrome in overweight/obese subjects: study protocol.Role of phytoestrogens in prevention and management of type 2 diabetes.Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet.The Effects of Probiotic Soymilk Fortified with Omega-3 on Blood Glucose, Lipid Profile, Haematological and Oxidative Stress, and Inflammatory Parameters in Streptozotocin Nicotinamide-Induced Diabetic Rats.Physicochemical and functional properties of yeast fermented brown rice flour.Epidemiological profiles between equol producers and nonproducers: a genomewide association study of the equol-producing phenotype.Antihyperglycemic effects of fermented and nonfermented mung bean extracts on alloxan-induced-diabetic miceAntioxidant activity and anti-inflammatory activity of ethanol extract and fractions of Doenjang in LPS-stimulated RAW 264.7 macrophages.Soy intake and risk of type 2 diabetes in Chinese Singaporeans [corrected].Comparative effects of doenjang prepared from soybean and brown rice on the body weight and lipid metabolism in high fat-fed mice.Standardized chungkookjang, short-term fermented soybeans with Bacillus lichemiformis, improves glucose homeostasis as much as traditionally made chungkookjang in diabetic rats.Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults.Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste.In vitro and in vivo study of effects of fermented soybean product (chungkookjang) on NGF secretion ability and NGF receptor signaling pathway.Cheonggukjang, a soybean paste fermented with B. licheniformis-67 prevents weight gain and improves glycemic control in high fat diet induced obese mice.Fermented soybeans, Chungkookjang, prevent hippocampal cell death and β-cell apoptosis by decreasing pro-inflammatory cytokines in gerbils with transient artery occlusion.External Application of Fermented Olive Flounder (Paralichthys olivaceus) Oil Alleviates Inflammatory Responses in 2,4-Dinitrochlorobenzeneinduced Atopic Dermatitis Mouse Model.Anti-obesity effects of traditional and standardized meju in high-fat diet-induced obese C57BL/6J mice.Effect of Phellinus baumii-Biotransformed Soybean Powder on Lipid Metabolism in Rats.Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blendsEffect of fermented soybean products intake on the overall immune safety and function in mice.Advances of research on glycinin and β-conglycinin: a review of two major soybean allergenic proteins.Iron binding capacity of dephytinised soy protein isolate hydrolysate as influenced by the degree of hydrolysis and enzyme typeSimultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae.Soyfood and isoflavone intake and risk of type 2 diabetes in Vietnamese adults.Impact of preloading either dairy or soy milk on postprandial glycemia, insulinemia and gastric emptying in healthy adults.Relationship between soy milk intake and radiographic knee joint space narrowing and osteophytes.Urine phyto-oestrogen metabolites are not significantly associated with risk of type 2 diabetes: the Singapore Chinese health study.Development of novel Meju starter culture using plant extracts with reduced Bacillus cereus counts and enhanced functional properties.
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P2860
Antidiabetic effects of fermented soybean products on type 2 diabetes.
description
article científic
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article scientifique
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articolo scientifico
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artigo científico
@pt
bilimsel makale
@tr
scientific article published on January 2010
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vedecký článok
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vetenskaplig artikel
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videnskabelig artikel
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vědecký článek
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name
Antidiabetic effects of fermented soybean products on type 2 diabetes.
@en
Antidiabetic effects of fermented soybean products on type 2 diabetes.
@nl
type
label
Antidiabetic effects of fermented soybean products on type 2 diabetes.
@en
Antidiabetic effects of fermented soybean products on type 2 diabetes.
@nl
prefLabel
Antidiabetic effects of fermented soybean products on type 2 diabetes.
@en
Antidiabetic effects of fermented soybean products on type 2 diabetes.
@nl
P2093
P1433
P1476
Antidiabetic effects of fermented soybean products on type 2 diabetes
@en
P2093
Dae Young Kwon
Hyun Jin Kim
Sunmin Park
P356
10.1016/J.NUTRES.2009.11.004
P577
2010-01-01T00:00:00Z