Higher antioxidant properties of Chungkookjang, a fermented soybean paste, may be due to increased aglycone and malonylglycoside isoflavone during fermentation

Nutrition Research

Volumn 27, Issue 11, 2007, Pages 719-727

  Kwak, Chung Shil ^a   Lee, Mee Sook ^b   Park, Sang Chul ^a  

^a Seoul National University   (South Korea)

^b Hannam University   (South Korea)

Author keywords

Antioxidant; Chungkookjang; Fermented soybeans; Isoflavone; Polyphenols; Rats

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACETIC ACID ETHYL ESTER; AGLYCONE; ALCOHOL; BUTANOL; CATALASE; DICHLOROMETHANE; GLYCOSIDE; HEXANE; ISOFLAVONE DERIVATIVE; POLYPHENOL; SCAVENGER; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER;

ANIMAL EXPERIMENT; ANTIOXIDANT ACTIVITY; ARTICLE; CHUNGKOOKJANG; CONTROLLED STUDY; DIETARY INTAKE; ENZYME ACTIVITY; FERMENTATION; FERMENTED PRODUCT; FOOD COMPOSITION; IN VITRO STUDY; IN VIVO STUDY; KOREA; LIPID DIET; LIPID PEROXIDATION; MALE; NONHUMAN; PASTE; PRIORITY JOURNAL; RAT; SOYBEAN;

GLYCINE MAX; RATTUS;

EID: 36049000258     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2007.09.004     Document Type: Article

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