Isoflavonoids and peptides from meju, long-term fermented soybeans, increase insulin sensitivity and exert insulinotropic effects in vitro

2010/06/14 by Dae Young Kwon, Sang Mee Hong, Il Sung Ahn +3 · 2 citations
Medicine · Agricultural and Biological Sciences · #Phytoestrogen effects and research #GABA and Rice Research #Diet, Metabolism, and Disease

paper · doi:10.1016/j.nut.2010.02.004

Cited by

• Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
• Blood pressure reduction by Japanese traditional Miso is associated with increased diuresis and natriuresis through dopamine system in Dahl salt-sensitive rats