Royal Jelly and Fermented Soy Extracts-A Holistic Approach to Menopausal Symptoms that Increase the Quality of Life in Pre- and Post-Menopausal Women: An Observational Study | February 2024

Articles

Nutrients

https://www.mdpi.com/2072-6643/16/5/649

Long-Term Intake of Miso Soup Decreases Nighttime Blood Pressure in Subjects with High-Normal Blood Pressure or Stage I Hypertension | August 2019

Articles

Hypertension Research

https://www.nature.com/articles/s41440-019-0304-9

Inverse Association between Soy Food Consumption, Especially Fermented Soy Products Intake and Soy Isoflavone, and Arterial Stiffness in Japanese Men | June 2018

Articles

Scientific Reports

https://www.nature.com/articles/s41598-018-28038-0

Gamma-Polyglutamic Acid-Rich Natto Suppresses Postprandial Blood Glucose Response in the Early Phase After Meals: A Randomized Crossover Study | August 2020

Articles

Nutrients

https://www.mdpi.com/2072-6643/12/8/2374

Association between the Portion Sizes of Traditional Japanese Seasonings -Soy Sauce and Miso- and Blood Pressure: Cross-Sectional Study Using National Health and Nutrition Survey, 2012-2016 Data | December 2018

Articles

Nutrients

https://www.mdpi.com/2072-6643/10/12/1865

Urinary Isoflavonoid Excretion Is Similar After Consuming Soy Milk and Miso Soup in Japanese-American Women | February 2008

Articles (Manuscripts-Versions)

PubMed Central>British Journal of Nutrition

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2706912/

Intake of Fermented Soybeans, Natto, Is Associated with Reduced Bone Loss in Postmenopausal Women: Japanese Population-Based Osteoporosis (JPOS) Study | May 2006

Articles

Journal of Nutrition

https://doi.org/10.1093/jn/136.5.1323

The Effects of the Habitual Consumption of Miso Soup on the Blood Pressure and Heart Rate of Japanese Adults: A Cross-Sectional Study of a Health Examination | January 2017

Articles

Internal Medicine

https://doi.org/10.2169/internalmedicine.56.7538

Association between the Intake of Fermented Soy Products and Hypertension Risk in Postmenopausal Women and Men Aged 50 Years or Older: The Korea National Health and Nutrition Examination Survey 2013–2018 | November 2020

Articles

Nutrients

https://www.mdpi.com/2072-6643/12/12/3621

Associations between Intake of Dietary Fermented Soy Food and Concentrations of Inflammatory Markers: A Cross-Sectional Study in Japanese Workers | March 2018

Articles

Journal of Medical Investigation

https://doi.org/10.2152/jmi.65.74

Therapeutic Effects of Polyphenols in Fermented Soybean and Black Soybean Products | April 2021

Articles

Journal of Functional Foods

https://www.sciencedirect.com/science/article/pii/S175646462100116X

A Non-Probiotic Fermented Soy Product Reduces Total and LDL Cholesterol: A Randomized Controlled Crossover Trial | February 2021

Articles

Nutrients

https://www.mdpi.com/2072-6643/13/2/535

Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste | May 2016

Articles

Frontiers in Microbiology: Food Microbiology

https://www.frontiersin.org/articles/10.3389/fmicb.2016.00827/full

Evaluation of the Effectiveness of Fermented Soybean-Lettuce Powder for Improving Menopausal Symptoms | July 2022

Articles

Nutrients

https://www.mdpi.com/2072-6643/14/14/2878

Possibility of Breast Cancer Prevention: Use of Soy Isoflavones and Fermented Soy Beverage Produced Using Probiotics | May 2015

Articles

International Journal of Molecular Sciences

https://www.mdpi.com/1422-0067/16/5/10907

Effects of Dietary Traditional Fermented Soybean on Reproductive Hormones, Lipids, and Glucose among Postmenopausal Women in Northern Thailand | June 2013

Articles

NCBI>Asia Pacific Journal of Clinical Nutrition

https://pubmed.ncbi.nlm.nih.gov/23635365/

The Effects of Using Tempeh as a Supplement for Type 2 Diabetes | March 2023

Articles

Food Science and Nutrition

https://onlinelibrary.wiley.com/doi/10.1002/fsn3.3319

Natto: A Medicinal and Edible Food with Health Function | May 2023

Articles

Chinese Herbal Medicines

https://www.sciencedirect.com/science/article/pii/S1674638423000564

Dietary Soy and Natto Intake and Cardiovascular Disease Mortality in Japanese Adults: The Takayama Study | December 2016

Articles

American Journal of Clinical Nutrition

https://doi.org/10.3945/ajcn.116.137281

The History and Science of Chongkukjang, a Korean Fermented Soybean Product | July 2019

Articles

Journal of Ethnic Foods

https://link.springer.com/article/10.1186/s42779-019-0004-8

Reduction in Gastroesophageal Reflux Disease Symptoms Is Associated with Miso Soup Intake in a Population-Based Cross-Sectional Study: The Nagahama Study | October 2018

Articles

Journal of Nutritional Science and Vitaminology

https://doi.org/10.3177/jnsv.64.367

Fermented Soy Product Intake Is Inversely Associated with the Development of High Blood Pressure: The Japan Public Health Center-Based Prospective Study | July 2017

Articles

Journal of Nutrition

https://doi.org/10.3945/jn.117.250282

Vitamin K-Containing Dietary Supplements: Comparison of Synthetic Vitamin K1 and Natto-Derived Menaquinone-7 | April 2007

Articles

Blood-American Society of Hematology

http://www.bloodjournal.org/content/109/8/3279

Fermented Soy Products Intake and Risk of Cardiovascular Disease and Total Cancer Incidence: The Japan Public Health Center-Based Prospective Study | September 2020

Abstracts

European Journal of Clinical Nutrition

https://www.nature.com/articles/s41430-020-00732-1

Association of Soy and Fermented Soy Product Intake with Total and Cause Specific Mortality: Prospective Cohort Study | January 2020

Articles

TheBMJ

https://www.bmj.com/content/368/bmj.m34

Effect of Fermented Soy Milk on the Intestinal Bacterial Ecosystem | February 2005

Articles

World Journal of Gastroenterology

https://www.wjgnet.com/1007-9327/full/v11/i8/1225.htm

Fermented and Nonfermented Soy Foods and the Risk of Breast Cancer in a Japanese Population‐Based Cohort Study | December 2020

Articles

Cancer Medicine

https://onlinelibrary.wiley.com/doi/full/10.1002/cam4.3677

Kimchi and Soybean Pastes Are Risk Factors of Gastric Cancer | June 2005

Articles

World Journal of Gastroenterology

http://dx.doi.org/10.3748/wjg.v11.i21.3175

Beneficial Biological Effects of Miso with Reference to Radiation Injury, Cancer and Hypertension | July 2013

Articles

NCBI>Journal of Toxicologic Pathology

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3695331/

Natto Intake Is Inversely Associated with Osteoporotic Fracture Risk in Postmenopausal Japanese Women | December 2019

Articles

Journal of Nutrition

https://doi.org/10.1093/jn/nxz292

The Effect of a Fermented Soy-Based Dietary Food Product on Blood Lipids in Individuals at High Risk for Cardiovascular Disease (Meetings-Events) | May 2020

Abstracts

Current Developments in Nutrition

https://doi.org/10.1093/cdn/nzaa045_042