Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Fermented soybean products, such as <i>cheonggukjang</i> (Japanese <i>natto</i>), <i>doenjang</i> (soy paste), <i>ganjang</i> (soy sauce), and <i>douchi</i>, are widely consumed in East Asian countries and are major sources of bioactive com...

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Bibliographic Details
Main Authors:	Chan Ho Jang, Jisun Oh, Ji Sun Lim, Hyo Jung Kim, Jong-Sang Kim
Format:	Article
Language:	English
Published:	MDPI AG 2021-03-01
Series:	Foods
Subjects:	fermented soybean products Parkinson’s disease Alzheimer’s disease isoflavones gut microbiota
Online Access:	https://www.mdpi.com/2304-8158/10/3/636

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