miso soup
Selected indexed studies
- Fermentation and the microbial community of Japanese koji and miso: A review. (J Food Sci, 2021) [PMID:34056716]
- Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q(10). (J Nutr Metab, 2020) [PMID:31998536]
- Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate. (Environ Health Prev Med, 2020) [PMID:32867671]
_Worker-drafted node — pending editorial review._
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Sources
- Fermentation and the microbial community of Japanese koji and miso: A review. (2021) pubmed
- Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate. (2020) pubmed
- Protective Effects of Miso Soup Against Radiation Exposure. (2020) pubmed
- Long-term intake of miso soup decreases nighttime blood pressure in subjects with high-normal blood pressure or stage I hypertension. (2019) pubmed
- Dietary Patterns Rich in Soybean Products, Vegetables, Fish, Fruits, and Miso Soup Were Inversely Associated with Fatty Liver Index: The Nagahama Study. (2025) pubmed
- Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme Q(10). (2020) pubmed
- [Determination of Tetrodotoxin in Miso Soup byStrong Cation Exchange Solid Phase Extraction and LC-MS/MS]. (2024) pubmed
- Miso: A traditional nutritious & health-endorsing fermented product. (2022) pubmed
- Effect of Foods, Including Rice, Miso Soup, and Japanese Tea, on the Absorption of Zinc. (2025) pubmed
- Miso (Japanese soybean paste) soup attenuates salt-induced sympathoexcitation and left ventricular dysfunction in mice with chronic pressure overload. (2014) pubmed