ArticleFrontiers in nutrition2021
Antioxidant Effect of
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
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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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed, 45 citations in OpenAlex.
- Effects of Fermented Soy on Cognition in Older Adults: Outcomes of a Randomized, Controlled Trial.Nutrients · 2025Trial
- Fermentation alleviates the adverse effect of peony seed meal on hepatocytes.Poultry science · 2026Article
- Carrier free oral Co-delivery of atorvastatin via baicalein-copper-network for atherosclerosis therapy through senescence reversal and multi-mechanistic synergy.Bioactive materials · 2026Article
- Fermentation Enhances Antioxidant, Antiplatelet, and Anti-Inflammatory Properties of Oat- and Soy-Derived Dairy Alternatives.Nutrients · 2026Article
- Article
- Synthetic and Natural Agents Targeting Advanced Glycation End-Products for Skin Anti-Aging: A Comprehensive Review of Experimental and Clinical Studies.Antioxidants (Basel, Switzerland) · 2025Review
- Probiotic, Postbiotic, and Paraprobiotic Effects ofFoods (Basel, Switzerland) · 2024Review
- Research on preventive effect ofFood science & nutrition · 2024Article
- Preventive effects of Chinese Xinjiang naturally fermented yogurt separated fromFood science & nutrition · 2024Article
- Optimizing Cellulase-Antioxidants (Basel, Switzerland) · 2024Article
- Inhibition of Advanced Glycation End Products (AGEs) by Fermented Foods Using Lactic Acid Bacteria.Methods in molecular biology (Clifton, N.J.) · 2024Article
- Fermented soybean foods and diabetes.Journal of diabetes investigation · 2023Review
- The oxidative aging model integrated various risk factors in type 2 diabetes mellitus at system level.Frontiers in endocrinology · 2023Article
- Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2022Article
- Antioxidative potential of Lactobacillus sp. in ameliorating D-galactose-induced aging.Applied microbiology and biotechnology · 2022Review
- Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice.Frontiers in nutrition · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study is to evaluate the changes in soy isoflavones and peptides in soy milk after lactic acid bacterial fermentation, and explore the positive effects of fermented soy milk on an oxidative aging mouse model induced with D-galactose. We found that free soybean isoflavones and peptides increased after soy milk was fermented by
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.