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An insight into the health benefits of fermented soy products

Author:
Jayachandran, Muthukumaran, Xu, Baojun
Source:
Food chemistry 2019 v.271 pp. 362-371
ISSN:
0308-8146
Subject:
animal proteins, blood pressure, blood serum, cholesterol, diabetes mellitus, health promotion, heart diseases, low density lipoprotein, nutritive value, soybean products, triacylglycerols
Abstract:
The current review was aimed to summarize the nutritional values and various health benefits of fermented soy products. Several previous researches proved that soy products rich in protein can reduce the serum concentrations of total cholesterol, low-density lipoproteins (LDLs), and triglycerides if consumed instead of animal protein. Apart from these lipid-lowering effects, fermented soy products also proved to be effective in attenuating the effects of diabetes mellitus, blood pressure, cardiac disorders and cancer-related issues. The nutritional value of the fermented soy products gains much attention due to its increased levels compared to the non-fermented ones. The origin, compositions, nutritional values of different fermented soy products and health-promoting benefits of fermented soy products were systematically reviewed. Hence the in-depth analysis of the various research findings on fermented soy products, beneficial activities may help the future researchers to derive a conclusion on its beneficial effects on health.
Agid:
6109448