ArticleFood science and biotechnology2016
Soy products fermented with sprouted garlic have increased neuroprotective activities and restore cognitive functions.
Article in Food science and biotechnology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- The Influence of Different Garlic Genotypes on Yogurt Production.Food science & nutrition · 2025Article
- Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang.International journal of molecular sciences · 2021Review
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Authors and funding
6 authors.
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Abstract
Enhanced antioxidant activities of sprouted garlic over garlic were considered. The popular Korean traditional fermented soybean product cheonggukjang (CGJ) was prepared as normal CGJ and prepared with fermentation of a mixture of cooked soybeans and sprouted garlic. Different varieties were investigated for anti-oxidative and protective activities against oxidative stress in neuronal cells. Normal CGJ was compared with CGJ prepared with garlic and sprouted garlic for anti-oxidative and neuroprotective activities and protection of cognitive function. CGJ prepared with sprouted garlic during fermentation exhibited higher anti-oxidative and neuroprotective activities in a mouse hippocampal model than the normal fermented soy product with enhanced cognitive function in the mouse model. Sprouted garlic can be used to improve the health benefits of fermented soy products.
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