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题名An insight into the health benefits of fermented soy products
作者
发表日期2019-01-15
发表期刊Food Chemistry
ISSN/eISSN0308-8146
卷号271页码:362-371
摘要

The current review was aimed to summarize the nutritional values and various health benefits of fermented soy products. Several previous researches proved that soy products rich in protein can reduce the serum concentrations of total cholesterol, low-density lipoproteins (LDLs), and triglycerides if consumed instead of animal protein. Apart from these lipid-lowering effects, fermented soy products also proved to be effective in attenuating the effects of diabetes mellitus, blood pressure, cardiac disorders and cancer-related issues. The nutritional value of the fermented soy products gains much attention due to its increased levels compared to the non-fermented ones. The origin, compositions, nutritional values of different fermented soy products and health-promoting benefits of fermented soy products were systematically reviewed. Hence the in-depth analysis of the various research findings on fermented soy products, beneficial activities may help the future researchers to derive a conclusion on its beneficial effects on health.

关键词Bioactive components Cancer Diabetes mellitus Fermented soy products
DOI10.1016/j.foodchem.2018.07.158
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收录类别SCIE ; CPCI-S
语种英语English
WOS研究方向Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS类目Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号WOS:000444967800046
引用统计
被引频次:164[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符https://repository.uic.edu.cn/handle/39GCC9TT/1219
专题理工科技学院
通讯作者Xu, Baojun
作者单位
Food Science and Technology Program,Beijing Normal University Hong Kong Baptist University United International College,Hong Kong
第一作者单位北师香港浸会大学
通讯作者单位北师香港浸会大学
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Jayachandran, Muthukumaran,Xu, Baojun. An insight into the health benefits of fermented soy products[J]. Food Chemistry, 2019, 271: 362-371.
APA Jayachandran, Muthukumaran, & Xu, Baojun. (2019). An insight into the health benefits of fermented soy products. Food Chemistry, 271, 362-371.
MLA Jayachandran, Muthukumaran,et al."An insight into the health benefits of fermented soy products". Food Chemistry 271(2019): 362-371.
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