Tag: soybeanPaste

News

04/03/11

Soy protein may heighten risk of BC by influencing cell signaling

Foods

• • soybean paste

Studies

• Gut microbiota alteration - cancer relationships and synbiotic roles in cancer therapies Cite
  Rowaiye A, Ibeanu GC, Bur D, Nnadi S, Mgbeke OE, Morikwe U. Gut microbiota alteration - cancer relationships and synbiotic roles in cancer therapies. The Microbe. Elsevier BV; 2024;:100096 10.1016/j.microb.2024.100096
• Soy Product Consumption and the Risk of Cancer: A Systematic Review and Meta-Analysis of Observational Studies Cite
  Wang C, Ding K, Xie X, Zhou J, Liu P, Wang S, et al. Soy Product Consumption and the Risk of Cancer: A Systematic Review and Meta-Analysis of Observational Studies. Nutrients. MDPI AG; 2024; 16:986 10.3390/nu16070986
• Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy-Foods Cite
  Bensaada S, Peruzzi G, Cubizolles L, Denayrolles M, Bennetau-Pelissero C. Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy-Foods. MDPI AG; 2024; 10.20944/preprints202403.0708.v1
• Phytonutrients and outcomes following breast cancer: a systematic review and meta-analysis of observational studies Cite
  van Die MD, Bone KM, Visvanathan K, Kyrø C, Aune D, Ee C, et al. Phytonutrients and outcomes following breast cancer: a systematic review and meta-analysis of observational studies. JNCI Cancer Spectrum. Oxford University Press (OUP); 2023; 10.1093/jncics/pkad104
• Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms Cite
  Deveci G, Çelik E, Ağagündüz D, Bartkiene E, Rocha JMF, Özogul F. Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms. Fermentation. MDPI AG; 2023; 9:923 10.3390/fermentation9110923
• Effect of phosphorus concentration on nutrient composition of soybean Glycine max L Cite
  EC O, ME A, RF O, OJ A, OT O, BN E, et al. Effect of phosphorus concentration on nutrient composition of soybean Glycine max L. MOJ Food Processing & Technology. MedCrave Group Kft.; 2023; 11:66-69 10.15406/mojfpt.2023.11.00282
• Association of Fermented Products with Risk of Cancer Recurrence and Mortality among Breast Cancer Survivors: A Prospective Cohort Study Cite
  Yang J, Chung M, Park Y. Association of Fermented Products with Risk of Cancer Recurrence and Mortality among Breast Cancer Survivors: A Prospective Cohort Study. Nutrition and Cancer. Informa UK Limited; 2023;:1-11 10.1080/01635581.2023.2186259
• The Role of Isoflavones in the Prevention of Breast Cancer and Prostate Cancer Cite
  Pejčić T, Zeković M, Bumbaširević U, Kalaba M, Vovk I, Bensa M, et al. The Role of Isoflavones in the Prevention of Breast Cancer and Prostate Cancer. Antioxidants. MDPI AG; 2023; 12:368 10.3390/antiox12020368
• Fermented Soy Products and Their Potential Health Benefits: A Review Cite
  do Prado FG, Pagnoncelli MGB, de Melo Pereira GV, Karp SG, Soccol CR. Fermented Soy Products and Their Potential Health Benefits: A Review. Microorganisms. MDPI AG; 2022; 10:1606 10.3390/microorganisms10081606
• Impact of Bacillus in fermented soybean foods on human health Cite
  Gopikrishna T, Suresh Kumar HK, Perumal K, Elangovan E. Impact of Bacillus in fermented soybean foods on human health. Annals of Microbiology. Springer Science and Business Media LLC; 2021; 71 10.1186/s13213-021-01641-9
• Therapeutic effects of polyphenols in fermented soybean and black soybean products Cite
  Khosravi A, Razavi SH. Therapeutic effects of polyphenols in fermented soybean and black soybean products. Journal of Functional Foods; 2021; 81:104467 https://doi.org/10.1016/j.jff.2021.104467
• Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort study Cite
  Shirabe R, Saito E, Sawada N, Ishihara J, Takachi R, Abe SK, et al. Fermented and nonfermented soy foods and the risk of breast cancer in a Japanese population‐based cohort study. Cancer Medicine. Wiley; 2020; 10.1002/cam4.3677
• Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities Cite
  Liu L, Chen X, Hao L, Zhang G, Jin Z, Li C, et al. Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. Critical Reviews in Food Science and Nutrition. Informa UK Limited; 2020;:1-19 10.1080/10408398.2020.1848792
• Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study Cite
  Nozue M, Shimazu T, Charvat H, Mori N, Mutoh M, Sawada N, et al. Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study. European Journal of Clinical Nutrition. Springer Science and Business Media LLC; 2020; 10.1038/s41430-020-00732-1
• Dietary Isoflavones and Breast Cancer Risk Cite
  Ziaei S, Halaby R. Dietary Isoflavones and Breast Cancer Risk. Medicines. MDPI AG; 2017; 4:18 10.3390/medicines4020018
• Abstract P3-09-03: Combined effects of soy isoflavones and a high fat diet on the mammary gland in an animal model of diet-induced obesity Cite
  Kurrat A, Diel P, Blei T, Kluxen F, Mueller D, Pichotta M, et al. Abstract P3-09-03: Combined effects of soy isoflavones and a high fat diet on the mammary gland in an animal model of diet-induced obesity. Poster Session Abstracts. American Association for Cancer Research; 2016; 10.1158/1538-7445.sabcs15-p3-09-03
• Health-promoting microbes in traditional Vietnamese fermented foods: A review Cite
  La Anh N. Health-promoting microbes in traditional Vietnamese fermented foods: A review. Food Science and Human Wellness. Elsevier BV; 2015; 4:147-161 10.1016/j.fshw.2015.08.004
• Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation Cite
  Kim H, Kim Y. Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation. Food Science and Biotechnology. Springer Science and Business Media LLC; 2014; 23:1533-1540 10.1007/s10068-014-0209-y
• Soy Isoflavones in the Prevention of Menopausal Bone Loss and Menopausal Symptoms Cite
  Levis S. Soy Isoflavones in the Prevention of Menopausal Bone Loss and Menopausal Symptoms. Archives of Internal Medicine. American Medical Association (AMA); 2011; 171:1363 10.1001/archinternmed.2011.330
• Diet and cancer of the stomach: A case-control study in China Cite
  Hu J, Zhang S, Jia E, Wang Q, Liu S, Liu Y, et al. Diet and cancer of the stomach: A case-control study in China. International Journal of Cancer. Wiley; 1988; 41:331-335 10.1002/ijc.2910410302
• Determination of ethyl carbamate in some fermented Korean foods and beverages Cite
  Le Kim Y, Koh E, Chung H, Kwon H. Determination of ethyl carbamate in some fermented Korean foods and beverages. Food Additives and Contaminants. Informa UK Limited; 2000; 17:469-475 10.1080/02652030050034055
• Kimchi and soybean pastes are risk factors of gastric cancer Cite
  Nan H. Kimchi and soybean pastes are risk factors of gastric cancer. World Journal of Gastroenterology. Baishideng Publishing Group Inc.; 2005; 11:3175 10.3748/wjg.v11.i21.3175