Posted by Chantel M. research contributed US National Library of Medicine
National Institutes of Health
In the review of the existing evidence from animal studies and clinical and epidemiologic investigations on fermented soybeans in the prevention and treatment of type 2 diabetese posted in PubMed, researchers showed that Korean fermented
soybean products such as doenjang, kochujang, and chungkookjang contain
alterations in the structures and content of isoflavonoids and small
bioactive peptides, which are produced during fermentation. Several
studies revealed improvements in insulin resistance and insulin
secretion with the consumption of these fermented products.
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