Current perspectives on the anti-inflammatory potential of fermented soy foods.

Das, Dibyendu; Sarkar, Sanjib; Borsingh Wann, Sawlang; Kalita, Jatin; Manna, Prasenjit

Das, Dibyendu; Sarkar, Sanjib; Borsingh Wann, Sawlang; Kalita, Jatin; Manna, Prasenjit.

Afiliação

Das D; Biotechnology Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
Sarkar S; Biotechnology Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
Borsingh Wann S; Biotechnology Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Center for Infectious Diseases, CSIR-North East Institute of Science and
Kalita J; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Research Planning and Business Development Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India; Center for Infectious Diseases, CSIR-North East Institute of Science and Technology,
Manna P; Biotechnology Group, Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Center for Infectious Diseases, CSIR-North East Institute of Science and

Food Res Int ; 152: 110922, 2022 02.

Article em En | MEDLINE | ID: mdl-35181093

Assuntos

Alimentos Fermentados; Isoflavonas; Alimentos de Soja; Anti-Inflamatórios/farmacologia; Isoflavonas/farmacologia; Glycine max/química

Palavras-chave

Bioactive isoflavones and peptides; Fermented soy foods; Inflammation; Oxidative stress

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Alimentos de Soja / Alimentos Fermentados / Isoflavonas Tipo de estudo: Risk_factors_studies Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Índia

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