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Okara ameliorates glucose tolerance in GK rats
Okara, a food by-product from the production of tofu and soy milk, is rich in three beneficial components: insoluble dietary fiber, β-conglycinin, and isoflavones. Although isoflavones and β-conglycinin have recently been shown to improve glucose tolerance, the effects of okara have not yet been elu...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
the Society for Free Radical Research Japan
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4865602/ https://www.ncbi.nlm.nih.gov/pubmed/27257347 http://dx.doi.org/10.3164/jcbn.15-44 |