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Thursday, March 7, 2013

Antidiabetic effects of fermented soybean products on type 2 diabetes

Posted by Chantel M. research contributed  US National Library of Medicine National Institutes of Health   
In the review of the existing evidence from animal studies and clinical and epidemiologic investigations on fermented soybeans in the prevention and treatment of type 2 diabetese posted in PubMed,  researchers showed that Korean fermented soybean products such as doenjang, kochujang, and chungkookjang contain alterations in the structures and content of isoflavonoids and small bioactive peptides, which are produced during fermentation. Several studies revealed improvements in insulin resistance and insulin secretion with the consumption of these fermented products.


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