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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...
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| Publicado no: | J Clin Biochem Nutr |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
the Society for Free Radical Research Japan
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4865602/ https://ncbi.nlm.nih.gov/pubmed/27257347 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3164/jcbn.15-44 |
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