Flavonoids are a group of natural polyphenol substances abundant in vegetables, fruits,
grains, and tea. As plant secondary metabolites, flavonoids play essential roles in many …

Proteins are essential to human nutrition and health, and it is crucial for the development of
the human body. While animal proteins are considered to be the primary dietary protein …

Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …

Epidemiological data suggest that regular intake of isoflavones from soy reduces the
incidence of estrogen-dependent and aging-associated disorders, such as menopause …

In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

Traditional fermented soybean food has emerged as an important part of people's dietary
structure because of the unique flavors and improved health benefit. During fermentation …

Oxidative stress causes various diseases, such as type II diabetes and dyslipidemia, while
antioxidants in foods may prevent a number of diseases and delay aging by exerting their …

Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor
and aroma, known predominately as the seasoning in miso soup. Miso production involves …

Key message Genetic resources contributes to the sustainable protein production in
soybean. Abstract Soybean is an important crop for food, oil, and forage and is the main …

Background Traditional fermented bean condiments (TFBCs) are widely spread in East
Asian due to their special flavor and have a history of thousands of years. Currently …