The Antioxidant Role of Soy and Soy Foods in Human Health [PDF]
Antioxidants, 2020 Oxidative stress seems to play a role in many chronic diseases, such as cardiovascular diseases, diabetes, and some cancers. Research is always looking for effective approaches in the prevention and treatment of these pathologies with safe strategies ...
Gianluca Rizzo
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Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort study [PDF]
Cancer Medicine, 2021 Background Although preclinical studies suggest that fermented soy foods may have a protective effect against breast cancer, no prospective cohort studies have examined this association.
Ritsuko Shirabe +12 more
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Isoflavonoids in Soy and Soy-Containing Foods
Техника и технология пищевых производств, 2022 Soy is exceptionally rich in isoflavonoids, which are linked to various health benefits. The aim of the research was to determine the content of isoflavonoids in soy and some soy-containing foods.
Ekaterina S. Statsenko +2 more
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Association of Consumption of Non-fermented and Fermented Soy Foods with Obesity in Korean Adults: Analysis of Data from the KoGES-HEXA Study [PDF]
Journal of Obesity & Metabolic SyndromeBackground : This study examined the association of soy foods consumption with obesity in Korean adults. Methods : Data on 131,477 adults (47,828 men and 83,649 women) were selected from the Korean Genome and Epidemiology Study-Health Examinees study ...
Bo Hwi Kim, Hye Ran Shin, SuJin Song
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Effects of Soy Foods in Postmenopausal Women: A Focus on Osteosarcopenia and Obesity [PDF]
Journal of Obesity & Metabolic Syndrome, 2020 Chronic diseases in postmenopausal women are caused by rapid changes in hormones and are accompanied by rapid changes in body composition (muscle, bone, and fat).
Sijia Tang +3 more
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Soy, Soy Foods and Their Role in Vegetarian Diets. [PDF]
Nutrients, 2018 Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western countries, soybeans have been introduced about a hundred years ago and recently they are mainly used for surrogate foods production. Soy and soy foods are common nutritional solutions for vegetarians, due to their high protein content and versatility in ...
Rizzo G, Baroni L.
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A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods [PDF]
FoodsFermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic and bioactive compounds.
Qingyan Guo, Jiabao Peng, Yujie He
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Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy Foods [PDF]
FoodsSoybean is a pulse which has considerable nutritional value due to its high protein, fibers and polyunsaturated fatty acid (PUFA) contents. It also contains phytoestrogenic compounds that definitely hinder its recommendation for general consumption ...
Souad Bensaada +4 more
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Association of fermented food intake with the prevalence of depressive symptoms and suicidal ideation in men and women stratified by age: the Korea National Health and Nutrition Examination Survey 2014–2022 [PDF]
Frontiers in NutritionIntroductionAssociations between fermented foods and the risk of depression and suicidal ideation have been suggested; however, the effects of fermented food types and sex-specific differences remain unknown. The present study investigated the hypothesis
Taehoon Kim, Yongsoon Park
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Identifying the optimal ratio from protein foods for protein and nutrient quality in plant-based meals using a non-linear optimization approach [PDF]
Frontiers in NutritionBackgroundPlant-based diets with reduced animal protein intake are increasingly recommended for health and sustainability reasons that have potential implications for nutrient intake, including protein quality.ObjectiveTo develop a non-linear ...
Maryann R. Rolands +5 more
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