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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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| Published in: | Heliyon |
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| Main Authors: | , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Elsevier
2017
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5585004/ https://ncbi.nlm.nih.gov/pubmed/28920089 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2017.e00382 |
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