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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...
Autores principales: | Khatun, Soyema, Kim, Taewan, Mollah, Md. Mahi Imam |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
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 |
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