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Monday, March 4, 2013

Antioxidant and antigenotoxic activities of Korean fermented soybean

Posted by Chantel M. research contributed  US National Library of Medicine National Institutes of Health 
 In the study to investigate the antioxidative and antigenotoxic activities of Korean fermented soybean (Chungkookjang) in vitro and in vivo, posted in PubMed, indicated that  CKJ extract may be a useful antigenotoxic antioxidant by scavenging free radicals, inhibiting lipid peroxidation and protecting against oxidative DNA damage. The isoflavones, genistein and daidzein, may contribute to these biological effects of CKJ extract at least in part. Korean fermented soybean (Chungkookjang) is suggested to be a promising functional food witch can prevent oxidative stress.

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