Enhancement of β-secretase inhibition and antioxidant activities of tempeh, a fermented soybean cake through enrichment of bioactive aglycones

Ahmad A ¹ , Ramasamy K , Majeed AB , Mani V

¹ Faculty of Pharmacy, Puncak Alam Campus, Universiti Teknologi MARA (UiTM) , Selangor Darul Ehsan , Malaysia and

Pharm Biol, 2015 May;53(5):758-66.

PMID: 25756802 DOI: 10.3109/13880209.2014.942791

Abstract

Soybean and its fermented products are the most common source of isoflavones in human food.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.