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Isoflavonoids and peptides from meju, long-term fermented soybeans, increase insulin sensitivity and exert insulinotropic effects in vitro

Metabolic SyndromeExert Insulinotropic EffectsMedicineInsulin ManagementPhysiologyDiabetesLong-term Fermented SoybeansMetabolismMetabolomicsEndocrinologyPharmacologyInsulin SignalingIncrease Insulin SensitivityHealth Sciences