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Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean paste
Various forms of fermented soybean products are well documented for their health benefits. The efficacy of anti-obesogenic effect of Doenjang, one of the most commonly used seasonings in Korean cuisine, has been reported only in animal models; thus, an evaluation of Doenjang needs to be conducted in...
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| 主要な著者: | , , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Korean Nutrition Society and the Korean Society of Community Nutrition
2012
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3542442/ https://ncbi.nlm.nih.gov/pubmed/23346302 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4162/nrp.2012.6.6.520 |
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