Nutrikinetic study of fermented soybean paste (Cheonggukjang) isoflavones according to the Sasang typology |
Kim, Min Jung
(Research Division of Food Functionality, Korea Food Research Institute)
Lee, Da-Hye (Research Division of Food Functionality, Korea Food Research Institute) Ahn, Jiyun (Research Division of Food Functionality, Korea Food Research Institute) Jang, Young-Jin (Research Division of Food Functionality, Korea Food Research Institute) Ha, Tae-Youl (Research Division of Food Functionality, Korea Food Research Institute) Do, Eunju (Clinical Trial Convergence Commercialization Team, Korea Medicine Industry Support Center) Jung, Chang Hwa (Research Division of Food Functionality, Korea Food Research Institute) |
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22 | Lee SY, Park SL, Hwang JT, Yi SH, Nam YD, Lim SI. Antidiabetic effect of Morinda citrifolia (Noni) fermented by Cheonggukjang in KK-A(y) diabetic mice. Evid Based Complement Alternat Med 2012;2012:163280. |
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25 | Choi JH, Pichiah PB, Kim MJ, Cha YS. Cheonggukjang, a soybean paste fermented with B. licheniformis-67 prevents weight gain and improves glycemic control in high fat diet induced obese mice. J Clin Biochem Nutr 2016;59:31-8. DOI |
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27 | Wu WJ, Lee HY, Lee GH, Chae HJ, Ahn BY. The antiosteoporotic effects of Cheonggukjang containing vitamin k2 (menaquinone-7) in ovariectomized rats. J Med Food 2014;17:1298-305. DOI |
28 | Lee DH, Kim MJ, Ahn J, Lee SH, Lee H, Kim JH, Park SH, Jang YJ, Ha TY, Jung CH. Nutrikinetics of isoflavone metabolites after fermented soybean product (Cheonggukjang) ingestion in ovariectomized mice. Mol Nutr Food Res 2017;61. |
29 | Kim MJ, Lee DH, Ahn J, Ha TY, Jang YJ, Do E, Jung CH. A pilot study on characteristics of metabolomics and lipidomics according to Sasang constitution. Evid Based Complement Alternat Med 2018;2018:9214960. |
30 | Lee SJ, Park SH, Cloninger CR, Kim YH, Hwang M, Chae H. Biopsychological traits of Sasang typology based on Sasang personality questionnaire and body mass index. BMC Complement Altern Med 2014;14:315. DOI |