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Sunday, November 18, 2012

Functional effects of Japanese style fermented soy sauce (shoyu) and its components.

Posted by Chantel M. research contributed by US National Library of Medicine National Institutes of Health   
According to the study by Kataoka S at the Quality Assurance Department, Kikkoman Corporation suggest that shoyuflavones were shown to have inhibitory activities against histidine decarboxylase, which produces histamine, a mediator of inflammation, allergy and gastric acid secretion. Soy sauce also exhibits antiplatelet activity. beta-Carbolines were isolated from soy sauce as the active compounds. Soybeans and wheat, which are the main raw materials of soy sauce, are allergenic foods. However, recent studies by enzyme-linked immunosorbent assay showed the absence of soybean and wheat allergens in soy sauce. posted in PubMed,

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