natto
Selected indexed studies
- Bacillus subtilis natto as a potential probiotic in animal nutrition. (Crit Rev Biotechnol, 2021) [PMID:33563053]
- A 15-year cohort study of self-reported fermented soybean (natto) intake and all-cause mortality in elderly men. (Clin Nutr ESPEN, 2025) [PMID:40516860]
- The Anti-osteoporosis Effects of Natto on Bone Mineral Density in Perimenopausal Women. (Curr Med Chem, 2021) [PMID:32141414]
_Worker-drafted node — pending editorial review._
Connections
natto helps
Sources
- Fermentation and the microbial community of Japanese koji and miso: A review. (2021) pubmed
- Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature. (2016) pubmed
- Bacillus subtilis natto as a potential probiotic in animal nutrition. (2021) pubmed
- A 15-year cohort study of self-reported fermented soybean (natto) intake and all-cause mortality in elderly men. (2025) pubmed
- The Anti-osteoporosis Effects of Natto on Bone Mineral Density in Perimenopausal Women. (2021) pubmed
- Bacillus natto ameliorates obesity by regulating PI3K/AKT pathways in rats. (2022) pubmed
- Recurrent Bacillus subtilis Var. Natto Bacteremia and Review of the Literature on Bacillus subtilis: The First Case Report. (2024) pubmed
- Natto extract inhibits infection caused by the Aujeszky's disease virus in mice. (2023) pubmed
- Natto consumption suppresses atherosclerotic plaque progression in LDL receptor-deficient mice transplanted with iRFP-expressing hematopoietic cells. (2023) pubmed
- Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro. (2021) pubmed