Antihyperglycemic Effects of Fermented and Nonfermented Mung Bean Extracts on Alloxan-Induced-Diabetic Mice

Mung bean was reported as a potential antidiabetic agent while fermented food has been proposed as one of the major contributors that can reduce the risk of diabetes in Asian populations. In this study, we have compared the normoglycemic effect, glucose-induced hyperglycemic effect, and alloxan-indu...

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Detalles Bibliográficos
Autores principales: Yeap, Swee Keong, Mohd Ali, Norlaily, Mohd Yusof, Hamidah, Alitheen, Noorjahan Banu, Beh, Boon Kee, Ho, Wan Yong, Koh, Soo Peng, Long, Kamariah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3469204/
https://www.ncbi.nlm.nih.gov/pubmed/23091343
http://dx.doi.org/10.1155/2012/285430

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3469204/
https://www.ncbi.nlm.nih.gov/pubmed/23091343
http://dx.doi.org/10.1155/2012/285430

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