Supplementation of Korean fermented soy paste doenjang reduces visceral fat in overweight subjects with mutant uncoupling protein-1 allele

Nutrition Research

Volumn 32, Issue 1, 2012, Pages 8-14

  Lee, Myoungsook ^a   Chae, Soowan ^b   Cha, Yoonsoo ^b,c   Park, Yongsoon ^d  

^a Sungshin Women's University   (South Korea)

^b Chonbuk National University Medical School   (South Korea)

^c Chonbuk National University   (South Korea)

^d Hanyang University   (South Korea)

Author keywords

Allele of UCP 1; Doenjang (fermented soy paste); Human; Lipolysis; Obesity; Soybean

Indexed keywords

FATTY ACID; PLACEBO; UNCOUPLING PROTEIN 1;

ADULT; ANTHROPOMETRY; ARTICLE; BODY MASS; CARBOHYDRATE INTAKE; CONTROLLED STUDY; DIET SUPPLEMENTATION; DIETARY INTAKE; DOENJANG; DOUBLE BLIND PROCEDURE; EXERCISE; FEMALE; FOOD INTAKE; GENE; GENE FREQUENCY; GENE MUTATION; GENETIC POLYMORPHISM; HUMAN; INTRAABDOMINAL FAT; LIPOLYSIS; MAJOR CLINICAL STUDY; MALE; OBESITY; PRIORITY JOURNAL; PROTEIN INTERACTION; RANDOMIZED CONTROLLED TRIAL; SOYBEAN; UCP 1 GENE;

ADULT; ALLELES; ASIAN CONTINENTAL ANCESTRY GROUP; BODY COMPOSITION; BODY MASS INDEX; CHOLESTEROL, HDL; CHOLESTEROL, LDL; DIETARY SUPPLEMENTS; DOUBLE-BLIND METHOD; FEMALE; FERMENTATION; GENE FREQUENCY; HUMANS; INTRA-ABDOMINAL FAT; ION CHANNELS; MALE; MIDDLE AGED; MITOCHONDRIAL PROTEINS; OVERWEIGHT; POLYMORPHISM, GENETIC; REPUBLIC OF KOREA; SOY FOODS; WAIST-HIP RATIO;

GLYCINE MAX;

EID: 84862965337     PISSN: 02715317     EISSN: 18790739     Source Type: Journal    
DOI: 10.1016/j.nutres.2011.12.002     Document Type: Article

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