miso paste
Selected indexed studies
- Miso, fermented soybean paste, suppresses high-fat/high-sucrose diet-induced muscle atrophy in mice. (J Clin Biochem Nutr, 2024) [PMID:38292116]
- Lipopolysaccharide neutralizing protein in Miso, Japanese fermented soybean paste. (J Food Sci, 2020) [PMID:32632955]
- Miso (Fermented Soybean Paste) Suppresses Visceral Fat Accumulation in Mice, Especially in Combination with Exercise. (Nutrients, 2019) [PMID:30845686]
_Worker-drafted node — pending editorial review._
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Sources
- Miso (Fermented Soybean Paste) Suppresses Visceral Fat Accumulation in Mice, Especially in Combination with Exercise. (2019) pubmed
- Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with a Low Prevalence of Sarcopenia in Patients with Type 2 Diabetes: A Cross-Sectional Study. (2020) pubmed
- Miso, fermented soybean paste, suppresses high-fat/high-sucrose diet-induced muscle atrophy in mice. (2024) pubmed
- Lipopolysaccharide neutralizing protein in Miso, Japanese fermented soybean paste. (2020) pubmed
- Japanese Traditional Miso and Koji Making. (2021) pubmed
- Release of antihypertensive peptides in miso paste during its fermentation, by the addition of casein. (2009) pubmed
- Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with Glycemic Variability in Patients with Type 2 Diabetes: A Cross-Sectional Study. (2021) pubmed
- Protective Effects of Japanese Soybean Paste (Miso) on Stroke in Stroke-Prone Spontaneously Hypertensive Rats (SHRSP). (2017) pubmed
- Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products. (2013) pubmed
- Presence of Modified Peptides with High Bioavailability and Angiotensin-Converting Enzyme Inhibitory Activity in Japanese Fermented Soybean Paste (Miso). (2024) pubmed