发表状态 | 已发表Published |
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
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ISSN/eISSN | 0308-8146 |
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 |
DOI | 10.1016/j.foodchem.2018.07.158 |
URL | 查看来源 |
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 | |
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 |
推荐引用方式 GB/T 7714 | 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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