Heat shock increases the anti-inflammatory and anti-obesity activity of soybean by increasing polyphenol, antioxidant and aglycon form isoflavones

We know that heat shock can activate the functional components in soybeans, but we don't know the type, level, and duration of heat shock for maximum activation. To address this, the present study investigated the changes in functional components like polyphenols, antioxidants, and isoflavones...

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Detalles Bibliográficos
Autores principales: Khatun, Soyema, Kim, Taewan, Mollah, Md. Mahi Imam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10682200/
https://www.ncbi.nlm.nih.gov/pubmed/38034630
http://dx.doi.org/10.1016/j.heliyon.2023.e21944

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10682200/
https://www.ncbi.nlm.nih.gov/pubmed/38034630
http://dx.doi.org/10.1016/j.heliyon.2023.e21944

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