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Sunday, March 17, 2013

Korean fermented red pepper plus soybean paste, improves glucose homeostasis

Posted by Chantel M. research contributed  US National Library of Medicine National Institutes of Health   
In the study to examine whether kochujang affected insulin secretion from beta-cells and/or peripheral insulin resistance in 90% pancreatectomized diabetic rats fed high-fat diets, posted in PubMed, showed that the combination of red pepper and fermented soybeans in kochujang improves glucose homeostasis by reducing insulin resistance, not by enhancing beta-cell function, in diabetic rats. The improvement is associated with decreased hepatic fat storage by the activation of adenosine monophosphate kinase.

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1 comment:

  1. I have found I like hummus so this doe not sound too unpalatable an option. It certainly looks good and that is 9/10th's of the battle right there

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