Cooking methods affect phytochemical composition and anti-obesity potential of soybean (Glycine max) seeds in Wistar rats

This work aimed at investigating the effects of three domestic cooking methods (roasting, sprouting and boiling) on phytochemical contents (phenolic content, flavonoid, fibre), and anti-obesity (weight loss, hypoglycemic effect, serum lipids) potential of soybean seeds in obese male rats. Ten differ...

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Detalles Bibliográficos
Autores principales: Woumbo, Cerile Ypolyte, Kuate, Dieudonné, Womeni, Hilaire Macaire
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5585004/
https://www.ncbi.nlm.nih.gov/pubmed/28920089
http://dx.doi.org/10.1016/j.heliyon.2017.e00382

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5585004/
https://www.ncbi.nlm.nih.gov/pubmed/28920089
http://dx.doi.org/10.1016/j.heliyon.2017.e00382

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