Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi)

Isoflavone Content in Commercial Soybean Foods

H. Wang, Patricia A. Murphy · Journal of Agricultural and Food Chemistry · 1994 · 1K citations

Agriculture, Food Science, Nutritional Sciences +7

Genistein, a soy isoflavone, is a potent α‐glucosidase inhibitor

Dong-Sun Lee, Sang‐Han Lee · FEBS Letters · 2001 · 188 citations

Life Sciences, Biochemistry, Enzymology +5

Effects of a medical food containing an herbal α-glucosidase inhibitor on postprandial glycemia and insulinemia in healthy adults

Patricia M. Heacock, Steven R. Hertzler, Jennifer Williams et al. · Journal of the American Dietetic Association · 2005 · 107 citations

Medicine, Nutritional Sciences, Pharmacology +17

Anti-diabetic and anti-hypertensive potential of sprouted and solid-state bioprocessed soybean.

Patrick McCue, Young‐In Kwon, Kalidas Shetty · PubMed · 2005 · 100 citations

Life Sciences, Biochemistry, Food Science +16

DPPH Radical-Scavenging Compounds from Dou-Chi, a Soybean Fermented Food

Yu‐Chi Chen, Yasumasa Sugiyama, Naoki Abe et al. · Bioscience Biotechnology and Biochemistry · 2005 · 96 citations · Full text

Agriculture, Biochemistry, Food Science +11