Skip to content
naulon
Get started

No retraction, correction or concern found when last checked on Oct 20, 2026.

A Critical Review on Polyphenols and Health Benefits of Black Soybeans

Kumar Ganesan, Baojun Xu

Nutrients · 2017 · Review · CC BY

doi:10.3390/nu9050455

Abstract

Polyphenols are plant secondary metabolites containing antioxidant properties, which help to protect chronic diseases from free radical damage. Dietary polyphenols are the subject of enhancing scientific interest due to their possible beneficial effects on human health. In the last two decades, there has been more interest in the potential health benefits of dietary polyphenols as antioxidant. Black soybeans (Glycine max L. Merr) are merely a black variety of soybean containing a variety of phytochemicals. These phytochemicals in black soybean (BSB) are potentially effective in human health, including cancer, diabetes, cardiovascular diseases, cerebrovascular diseases, and neurodegenerative diseases. Taking into account exploratory study, the present review aims to provide up-to-date data on health benefit of BSB, which helps to explore their therapeutic values for future clinical settings. All data of in vitro and in vivo studies of BSB and its impact on human health were collected from a library database and electronic search (Science Direct, PubMed, and Google Scholar). The different pharmacological information was gathered and orchestrated in a suitable spot on the paper.

Full text

From PubMed Central, U.S. National Library of Medicine, as current on Oct 20, 2026. Paragraph numbers are ours, so an answer can point at one.

1. Polyphenols

Polyphenols are phytochemicals, found largely in fruits, vegetables, tea, coffee, chocolates, legumes, cereals, and beverages. There are over 8000 polyphenols identified in nature and their main functions are as antioxidant. They protect our body from free radical damage and defense against UV radiation or aggression by pathogens. In the last two decades, there has been more interest in the potential health benefits of dietary polyphenols as antioxidant. The average 100 grams fresh weight of fruits (grapes, apple, pear, cherries, and berries) contain up to 300 mg of polyphenols. Typically, a cup of tea or coffee or a glass of red wine contains more than 100 mg of polyphenols. In addition, cereals, vegetables, dry legumes and chocolate also contribute to the polyphenolic intake and thereby protect our body from chronic diseases. Dietary polyphenols are the subject of enhancing scientific interest due to their possible beneficial effects on human health. They are usually provided to the food as color, flavor, bitter, and astringent, and maintain stability from oxidation. Several epidemiological studies and associated meta-analyses strongly showed that the consumption of these polyphenols offered better protection against chronic diseases such as cancers, cardiovascular diseases, cerebrovascular diseases, diabetes, ageing and neurodegenerative diseases.

1.1. Types of Polyphenols

Polyphenols are divided into four different categories based on the presence of number of phenolic groups and structural elements. Food usually contains complex polyphenols, predominantly found in the outer layers of the plants.

Flavonoids: Have a potential effect on radical scavenging and inflammatory reactions. They are predominantly found in fruits, vegetables, legumes, red wine, and green tea. They are further divided into a number of subgroups namely, flavones, flavonols, flavanones, isoflavones, anthocyanidins, chalcones, and catechins.

Stilbenes: Found in product of graphs, red wine, and peanuts. Resveratrol is the most well-known compound among the group.

Lignans: Found in seeds like flax, linseed, legumes, cereals, grains, fruits, algae, and certain vegetables.

Phenolic acids: Found in coffee, tea, cinnamon, blueberries, kiwis, plums, apples, and cherries and have two subgroups, namely hydroxybenzoic acids, and hydroxycinnamic acids.

1.2. Role of Polyphenols in Plants and Humans

In the plant, polyphenols protect from UV radiation, pathogens, oxidative stress, and harsh climatic conditions. In the human body, polyphenols are antioxidants, and have diverse biological properties such as anti-diabetic, anticancer, anti-inflammatory, cardioprotective, osteoprotective, neuroprotective, antiasthmatic, antihypertensive, antiageing, antiseptic, cerebrovascular protection, cholesterol lowering, hepatoprotective, antifungal, antibacterial and antiviral properties (Figure 1).

2. Black Soybeans

Soybeans contain various colors of seed coat including black, yellow, green, and brown. It is due to the presence of anthocyanins, chlorophyll, and other pigments. Black soybeans (BSB) have been widely consumed as food and as material for Oriental medicine for hundreds of years in Asia. The black pigmentation is due to accumulation of anthocyanins in the epidermis palisade layer of the seed coat. Different anthocyanins in BSB have been identified, including cyanidin-3-glucoside, delphinidin-3-glucoside, and pelargonidin-3-Glucoside. BSB is an excellent dietary source for disease prevention and health promotion.

In the last two decades, isoflavones and proteins are the primary health beneficial components in BSB that have received attention. Nevertheless, there are insufficient data to explain the health benefits exclusive to BSB. They have potentially active phytochemicals such as isoflavones, sterols, phytic acid, saponins, and phenolics, which are potentially effective for human health and prevention of various chronic diseases. Research showed that BSB has the greatest antioxidant properties compared to other colored soybeans. The characteristic antioxidant potential is due the presence of phenolics, which is mainly distributed in the seed coat. In the seed coat, around 20 phenolic compounds, predominantly six anthocyanins, are greatly (13–50 times) distributed in several BSB varieties, which helps to reduce the risk of chronic diseases such as metabolic disorders and cancers. These varieties have the potential to be used in functional foods and food colorant development. The predominant quantity of anthocyanins provides a black color to the seed coat and showed to have potent antioxidant properties, which is mainly responsible for health-promoting effects of BSB. In addition to the anthocyanins, BSB contain other phenolics such as tannins, isoflavones and phenolic acids.

Nutritional Importance of BSB

BSB has a high content of protein (32–43.6%). In addition to protein, BSB contains carbohydrates (31.7–31.85%), lipids (15.5–24.7%), water (5.6–11.5%), minerals (calcium, phosphorous, magnesium, potassium, sodium, selenium, etc.) and vitamins (Vitamin E, B complex, etc.). The BSB lipid composition consists of 86% unsaturated fatty acids, especially linoleic (6.48–11.6%), linolenic (0.72–2.16%) and oleic acids (3.15–8.82%), making it beneficial to human health. Soybean is characterized by the most digestible proteins, lysine and methionine. However, it is limited by sulfur amino acids and tryptophan.

3. Anthocyanins Rich BSB

Anthocyanins are water-soluble natural pigments that belong to flavonoids, a larger subgroup of polyphenols, and widely distributed in BSB and shown to provide numerous health benefits. Major anthocyanins have been isolated and identified from the seed coat of BSB such as cyanidin 3-O-β-d-glucoside, delphinidin-3-O-β-d-glucoside, pelargonidin-3-O-glucoside, and petunidin 3-O-β-d-glucoside. The minor anthocyanins such as catechincyanidin-3-O-glucoside, delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, and peonidin-3-O-glucoside have also been isolated and identified based on the fragmentation patterns of high-performance liquid chromatography–diode array detector–electrospray ionization/mass spectrometry analysis. 5,7,3′,4′-Tetrahydroxyflav-2-en-3-ol 3-O-β-d-glucoside have also been isolated from immature BSB. The structure of anthocyanins-rich BSB is depicted in Figure 2.

4. Health Benefits of Anthocyanins Rich BSB

Anthocyanins rich BSB has potential health benefit as complementary medicine and utilized in various formulation implied for antioxidant, anti-inflammatory, nephroprotective, antidiabetic, anticancer, anti-infertility, anti-obesity, anti-arthritic, neuroprotective, antihyperlipidemic, anti-cataract and wound healing properties. Detailed information on dose range, route of administration, the model used, negative controls, and other pharmacological results based on the experimental research study in vivo and in vitro, according to the appropriate title depicted, are presented in Table 1.

Some of the health benefits of anthocyanins rich BSB are listed below.

4.1. Enhance Bone Stability

BSB has high content of proteins and fibers. It has an enormous amount of minerals such as calcium, phosphorous magnesium, iron, manganese, copper, and zinc, which contribute to maintain and stabilize the bone and its strength. The study showed that the consumption of BSB has a definite protective effect on bone loss in postmenopausal osteoporosis study model and thereby BSB inhibits bone turnover and prevent bone resorption. This study confirmed that the intake of BSB can be used to prevent bone loss in estrogen deficiency animal studies. In addition, the observational and acute clinical trial studies also suggested that the isoflavone-genistein reduces bone loss and enhances bone mineral density in osteopenic postmenopausal women.

4.2. Reduce Blood Pressure

Owing to the beneficial health effects on the human cardiovascular system, BSB has been a focus of intensive research. BSB contains a low concentration of sodium, which helps to maintain blood pressure at a normal range. A recent epidemiological study also showed that the anthocyanins rich BSB reduce the risk of cardiovascular diseases and maintain the blood pressure in the affected individuals. In addition, BSB has potent inhibitory activity on collagen-induced platelet aggregation and reduce cardiovascular risk, and thereby improves blood circulation. BSB has enormous quantities of fiber, potassium, folic acid, pyridoxal phosphate, and phytonutrients (quercetin and saponins) and lack of cholesterol, which supports to reduce cardiovascular complications. The fiber in BSB helps to lower total cholesterol (TC), LDL-cholesterol (LDL-C) in the blood and liver that reduce the risk of heart disease. It inhibits oxidative stress in postmenopausal women by increasing antioxidant activity and improving lipid profiles.

4.3. Reduce Cardiovascular Complications

The consumption of BSB may reduce the risk of coronary heart diseases. Recent researches have shown that BSB inhibit the effect of low density lipoprotein oxidation, inhibit TNF-alpha-induced vascular cell adhesion molecule-1 (VCAM), intracellular adhesion molecule-1 (ICAM), and cyclooxygenase-2 levels. Further, anthocyanins protected myocardial injury from ischemia-reperfusion in rats. Thus, anthocyanins from BSB seed coat benefit for pathological conditions like coronary heart diseases.

4.4. In Managing Diabetes

BSB is known to be rich in anthocyanins, and they have been consumed since ancient times for their beneficial effects on health. It has been reported that BSB seed coat may ameliorate obesity and insulin resistance. BSB has more fibers, which have a vital role to reduce the blood sugar. Notably, one cup of BSB contributes around 15 g of fibers. In addition, the BSB seed coat extract contains polyphenol-rich food material consisting of 9.2% cyanidin 3-glucoside, 6.2% catechins, 39.8% procyanidins, and others. These compounds remarkably prevent obesity and diabetes by enhancing energy expenditure and suppressing inflammation.

4.5. Cancer Prevention

Several studies showed that anthocyanins rich BSB have been shown to inhibit cancer cell growth by suppressing oxidative stress and inflammatory responses. Anthocyanin-rich BSB seed coat extract possibly reduces the development of tumors in various organs such as intestines, breast, prostate, stomach, ovary, endometrium, and liver. In addition to the anthocyanins, saponins also prevent cancer cells from proliferation and spreading throughout the body. BSB is high in folic acid, which plays a vital role in DNA synthesis and repair, thus BSB prevents the formation of cancer cells from DNA mutations.

4.6. Reduce Body Weight

BSB contain high quantity of fibers, which enhance satiety and decrease appetite, making an individual feel full for longer time, and thereby reduce the overall calorie intake. Many studies have suggested that the consumption of anthocyanins rich BSB reduces the risk of adipogenic activity, obesity, fatty acid content in subcutaneous and overall mortality while promoting a healthy complexion, visceral fat, increased energy, and overall reduce the body weight.

4.7. Antimicrobial Actions

Anthocyanins rich BSB may have antibacterial, anti-fungal, and anti-viral properties. The extract from BSB produced significant growth reductions of food borne pathogens such as Escherichia coli, Salmonella typhimurium and Campylobacter jejuni in broth-cultures as well as on chicken skin. A previous study also showed an isolated monomeric protein (molecular mass of 25 kDa), containing N-terminal sequence, which resembles a segment of chitin synthase. The protein, named glysojanin, demonstrated a potent antifungal activity against Fusarium oxysporum and Mycosphaerella arachidicola and antiviral potential against HIV-1, human adenovirus type 1 and coxsackievirus B1.

5. Conclusions

Black soybeans have popularly been utilized as a food and medicinal material for a long time with low price. Anthocyanins have antioxidant effect and can be useful for the treatment of diabetes, cardiovascular disorders, cancers, etc. Although the exact mechanism by which anthocyanins prevent the expression of adhesion molecules remains to be elucidated, they can be used as good materials to modulate or prevent such chronic diseases. In any case, more support for such properties/dynamic constituents has been acquired from cellular and molecular studies, while clinical studies are as yet inadequate. Since animal research does not generally interpret human circumstances, additional clinical studies are justified for comprehending the full interpretation of the effects of Anthocyanins in BSB for human disease prevention. Subsequently, futures far-reaching clinical studies are required to warrant the therapeutic convenience of anthocyanins in BSB. Furthermore, highlighting the synergistic multi-component effects of BSB on biological functions would be a recommendation for further studies, as well as studies of the mechanism of action and new biomarkers to prove the effectiveness of BSB bioactive compounds in preventing and treating several symptoms and/or pathologies.

References 120

  1. 1.
    Plant Polyphenols as Dietary Antioxidants in Human Health and Disease · 2009
    No notice
  2. 2.

    He X., Sun L.M. Dietary intake of flavonoid subclasses and risk of colorectal cancer: Evidence from population studies. Oncotarget. 2016;7:26617-26627.

    Not in our library10.18632/oncotarget.8562

  3. 3.

    Grosso G., Godos J., Lamuela-Raventos R., Ray S., Micek A., Pajak A., Sciacca S., D’Orazio N., Del Rio D., Galvano F. A comprehensive meta-analysis on dietary flavonoid and lignan intake and cancer risk: Level of evidence and limitations. Mol. Nutr. Food Res. 2017.

    Not in our library10.1002/mnfr.201600930

  4. 4.

    Liu Y.J., Zhan J., Liu X.L., Wang Y., Ji J., He Q.Q. Dietary flavonoids intake and risk of type 2 diabetes: A meta-analysis of prospective cohort studies. Clin. Nutr. 2014;33:59-63.

    Not in our library10.1016/j.clnu.2013.03.011

  5. 5.

    Liu X.M., Liu Y.J., Huang Y., Yu H.J., Yuan S., Tang B.W., Wang P.G., He Q.Q. Dietary total flavonoids intake and risk of mortality from all causes and cardiovascular disease in the general population: A systematic review and meta-analysis of cohort studies. Mol. Nutr. Food Res. 2017.

    Not in our library10.1002/mnfr.201601003

  6. 6.

    Manach C., Scalbert A., Morand C., Rémésy C., Jiménez L. Polyphenols: Food sources and bioavailability. Am. J. Clin. Nutr. 2004;79:727-747.

    Not in our library10.1093/ajcn/79.5.727

  7. 7.

    Omodanisi E.I., Aboua Y.G., Oguntibeju O.O. Assessment of the anti-hyperglycaemic, anti-inflammatory and antioxidant activities of the methanol extract of Moringa oleifera in diabetes-induced nephrotoxic male wistar rats. Molecules. 2017;22:439.

    Not in our library10.3390/molecules22040439

  8. 8.

    Venkata K.C., Bagchi D., Bishayee A. A small plant with big benefits: Fenugreek (Trigonella foenum-graecum Linn.) for disease prevention and health promotion. Mol. Nutr. Food Res. 2017.

    Not in our library10.1002/mnfr.201600950

  9. 9.

    Odongo G.A., Schlotz N., Herz C., Hanschen F.S., Baldermann S., Neugart S., Trierweiler B., Frommherz L., Franz C.M., Ngwene B., et al. The role of plant processing for the cancer preventive potential of Ethiopian kale (Brassica carinata). Food Nutr. Res. 2017;61:1271527.

    Not in our library10.1080/16546628.2017.1271527

  10. 10.

    Luo J., Wei Z., Zhang S., Peng X., Huang Y., Zhang Y., Lu J. Phenolic fractions from muscadine grape “Noble” Pomace can inhibit breast cancer cell MDA-MB-231 Better than those from European grape “Cabernet Sauvignon” and induces-phase arrest and apoptosis. Food Sci. 2017.

    Not in our library10.1111/1750-3841.13670

  11. 11.

    Franceschelli S., Pesce M., Ferrone A., Gatta D.M., Patruno A., Lutiis M.A., Quiles J.L., Grilli A., Felaco M., Speranza L. Biological effect of licochalcone C on the regulation of PI3K/Akt/eNOS and NF-κB/iNOS/NO Signaling pathways in H9c2 cells in response to LPS stimulation. Int. J. Mol. Sci. 2017;18:690.

    Not in our library10.3390/ijms18040690

  12. 12.

    Sajid M., Khan M.R., Shah S.A., Majid M., Ismail H., Maryam S., Batool R., Younis T. Investigations on anti-inflammatory and analgesic activities of Alnus nitida Spach (Endl). stem bark in sprague dawley rats. J. Ethnopharmacol. 2017;198:407-416.

    Not in our library10.1016/j.jep.2017.01.041

  13. 13.

    Rodríguez P.R., Figueiredo-González M., González-Barreiro C., Simal-Gándara J., Salvador M.D., Cancho-Grande B., Fregapane G. State of the art on functional virgin olive oils enriched with bioactive compounds and their properties. Int. J. Mol. Sci. 2017;18:668.

    Not in our library10.3390/ijms18030668

  14. 14.

    Léotoing L., Wauquier F., Davicco M.J., Lebecque P., Gaudout D., Rey S., Vitrac X., Massenat L., Rashidi S., Wittrant Y., et al. The phenolic acids of Agen prunes (dried plums) or Agen prune juice concentrates do not account for the protective action on bone in a rat model of postmenopausal osteoporosis. Nutr. Res. 2016;36:161-173.

    Not in our library10.1016/j.nutres.2015.10.002

  15. 15.

    An J., Hao D., Zhang Q., Chen B., Zhang R., Wang Y., Yang H. Natural products for treatment of bone-erosive diseases: The effects and mechanisms on inhibiting osteoclastogenesis and bone resorption. Int. Immunopharmacol. 2016;36:118-131.

    Not in our library10.1016/j.intimp.2016.04.024

  16. 16.

    Ben Mansour R., Wided M.K., Cluzet S., Krisa S., Richard T., Ksouri R. LC-MS identification and preparative HPLC isolation of Frankenia pulverulenta phenolics with antioxidant and neuroprotective capacities in PC12 cell line. Pharm. Biol. 2017;55:880-887.

    Not in our library10.1080/13880209.2016.1278452

  17. 17.

    Sarrías A.G., Núñez-Sánchez M.Á., Tomás-Barberán F.A., Espín J.C. Neurorotective effects of bioavailable polyphenol-derived metabolites against oxidative stress-induced cytotoxicity in human neuroblastoma SH-SY5Y Cells. J. Agric. Food Chem. 2017;65:752-758.

    Not in our library10.1021/acs.jafc.6b04538

  18. 18.

    Shaw O.M., Hurst R.D., Harper J.L. Boysenberry ingestion supports fibrolytic macrophages with the capacity to ameliorate chronic lung remodeling. Am. J. Physiol. Lung Cell. Mol. Physiol. 2016;311:L628-L638.

    Not in our library10.1152/ajplung.00309.2015

  19. 19.

    Gómez C.I.G., González-Laredo R.F., Gallegos-Infante J.A., Pérez M.D., Moreno-Jiménez M.R., Flores-Rueda A.G., Rocha-Guzmán N.E. Antioxidant and angiotensin-converting enzyme inhibitory activity of Eucalyptus camaldulensis and Litsea glaucescens infusions fermented with kombucha consortium. Food Technol. Biotechnol. 2016;54:367-374.

    Not in our library10.17113/ftb.54.03.16.4622

  20. 20.

    Nobile V., Michelotti A., Cestone E., Caturla N., Castillo J., Benavente-García O., Pérez-Sánchez A., Micol V. Skin photoprotective and antiageing effects of a combination of rosemary (Rosmarinus officinalis) and grapefruit (Citrus paradisi) polyphenols. Food Nutr. Res. 2016.

    Not in our library10.3402/fnr.v60.31871

  21. 21.

    Le Sage F., Meilhac O., Gonthier M.P. Anti-inflammatory and antioxidant effects of polyphenols extracted from Antirhea borbonica medicinal plant on adipocytes exposed to Porphyromonas gingivalis and Escherichia coli lipopolysaccharides. Pharmacol. Res. 2017;119:303-312.

    Not in our library10.1016/j.phrs.2017.02.020

  22. 22.

    Forte M., Conti V., Damato A., Ambrosio M., Puca A.A., Sciarretta S., Frati G., Vecchione C., Carrizzo A. Targeting nitric oxide with natural derived compounds as a therapeutic strategy in vascular diseases. Oxid. Med. Cell. Longev. 2016;2016:7364138.

    Not in our library10.1155/2016/7364138

  23. 23.

    Tenore G.C., Caruso D., Buonomo G., D’Avino M., Campiglia P., Marinelli L., Novellino E. A healthy balance of plasma cholesterol by a novel Annurca apple-based nutraceutical formulation: Results of a randomized trial. J. Med. Food. 2017;20:288-300.

    Not in our library10.1089/jmf.2016.0152

  24. 24.

    Jia M., Ren D., Nie Y., Yang X. Beneficial effects of apple peel polyphenols on vascular endothelial dysfunction and liver injury in high choline-fed mice. Food Funct. 2017;8:1282-1292.

    Not in our library10.1039/c7fo00147a

  25. 25.

    Ayub M.A., Hussain A.I., Hanif M.A., Chatha S.A., Kamal G.M., Shahid M., Janneh O. Variation in phenolic profile, β-carotene and flavonoid contents, biological activities of two Tagetes species from Pakistani flora. Chem. Biodivers. 2017.

    Not in our library10.1002/cbdv.201600463

  26. 26.

    Miyamoto T., Zhang X., Ueyama Y., Apisada K., Nakayama M., Suzuki Y., Ozawa T., Mitani A., Shigemune N., Shimatani K., et al. Development of novel monoclonal antibodies directed against catechins for investigation of antibacterial mechanism of catechins. J. Microbiol. Methods. 2017;137:6-13.

    Not in our library10.1016/j.mimet.2017.03.014

  27. 27.
    Quantitative analysis of rutin, quercetin, naringenin, and gallic acid by validated RP- and NP-HPTLC methods for quality control of anti-HBV active extract of Guiera senegalensis · 2017
    Not checked
  28. 28.

    Kim J.M., Kim J.S., Yoo H., Choung M.G., Sung M.K. Effects of black soybean [Glycine max (L.) Merr.] seed coats and its anthocyanidins on colonic inflammation and cell proliferation in vitro and in vivo. J. Agric. Food Chem. 2008;56:8427-8433.

    Not in our library10.1021/jf801342p

  29. 29.

    Choung M.G., Baek I.Y., Kang S.T., Han W.Y., Shin D.C., Moon H.P., Kang K.H. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.) Merr.). J. Agric. Food Chem. 2001;49:5848-5851.

    Not in our library10.1021/jf010550w

  30. 30.

    Omoni A.O., Aluko R.E. Soybean foods and their benefits: Potential mechanisms of action. Nutr. Rev. 2005;63:272-283.

    Not in our library10.1111/j.1753-4887.2005.tb00141.x

  31. 31.

    Xiao C.W. Health effects of soy protein and isoflavones in humans. J. Nutr. 2008;138:1244S-1249S.

    Not in our library10.1093/jn/138.6.1244s

  32. 32.

    Zhang R.F., Zhang F.X., Zhang M.W., Wei Z.C., Yang C.Y., Zhang Y., Tang X.J., Deng Y.Y., Chi J.W. Phenolic composition and antioxidant activity in seed coats of 60 Chinese black soybean (Glycine max L. Merr.) varieties. J. Agric. Food Chem. 2011;59:5935-5944.

    Not in our library10.1021/jf201593n

  33. 33.

    Takahashi R., Ohmori R., Kiyose C., Momiyama Y., Ohsuzu F., Kondo K. Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation. J. Agric. Food Chem. 2005;53:4578-4582.

    Not in our library10.1021/jf048062m

  34. 34.

    Xu B., Chang S.K. Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones. J. Agric. Food Chem. 2008;56:8365-8373.

    Not in our library10.1021/jf801196d

  35. 35.

    Kim J.A., Jung W.S., Chun S.C., Yu C.Y., Ma K.H., Gwag J.G., Chung I.M. A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean (Glycine max L.) varieties. Eur. Food Res. Technol. 2006;224:259-270.

    Not in our library10.1007/s00217-006-0377-y

  36. 36.

    Slavin M., Kenworthy W., Yu L.L. Antioxidant properties, phytochemical composition, and antiproliferative activity of Maryland grown soybeans with colored seed coats. J. Agric. Food Chem. 2009;57:11174-11185.

    Not in our library10.1021/jf902609n

  37. 37.

    Kusunoki M., Sato D., Tsutsumi K., Tsutsui H., Nakamura T., Oshida Y. Black soybean extract improves lipid profiles in fenofibrate-treated type 2 diabetics with postprandial hyperlipidemia. J. Med Food. 2015;18:615-618.

    Not in our library10.1089/jmf.2014.3234

  38. 38.

    Zou P. Traditional Chinese medicine, food therapy, and hypertension control: A narrative review of Chinese literature. Am. J. Chin. Med. 2016;44:1579-1594.

    Not in our library10.1142/s0192415x16500889

  39. 39.

    Tan Y., Chang S.K., Zhang Y. Innovative soaking and grinding methods and cooking affect the retention of isoflavones, antioxidant and antiproliferative properties in soymilk prepared from black soybean. J. Food Sci. 2016;81:H1016-H1023.

    Not in our library10.1111/1750-3841.13266

  40. 40.

    Matsukawa T., Villareal M.O., Motojima H., Isoda H. Increasing cAMP levels of preadipocytes by cyanidin-3-glucoside treatment induces the formation of beige phenotypes in 3T3-L1 adipocytes. J. Nutr. Biochem. 2017;40:77-85.

    Not in our library10.1016/j.jnutbio.2016.09.018

  41. 41.

    Ensminger M.E., Oldfield J.E., Heinemann W.W. Feeds and Nutrition. 1990.

    Not in our library

  42. 42.

    Fetriyuna F. The potential of darmo black soybean varieties as an alternative of a promising food for future. Int. J. Adv. Sci. Eng. Inf. Technol. 2015;5:44-46.

    Not in our library10.18517/ijaseit.5.1.482

  43. 43.

    National Research Council (NRC). Nutrient Requirements of Swine. 1998.

    Not in our library

  44. 44.

    Katsuzaki H., Hibasami H., Ohwaki S., Ishikawa K., Imai K., Date K., Kimura Y., Komiya T. Cyanidin-3-O-beta-d-glucoside isolated from skin of black Glycine max and other anthocyanins isolated from skin of red grape induce apoptosis in human lymphoid leukemia Molt 4B cells. Oncol. Rep. 2003;10:297-300.

    Not in our library

  45. 45.

    Lee J.H., Kang N.S., Shin S.-O., Shin S.-H., Lim S.-G., Suh D.-Y., Baek I.-Y., Park K.-Y., Ha T.J. Characterisation of anthocyanins in the black soybean (Glycine max L.) by HPLC-DAD-ESI/MS analysis. Food Chem. 2009;112:226-231.

    Not in our library10.1016/j.foodchem.2008.05.056

  46. 46.

    Koh K., Youn J.E., Kim H.S. Identification of anthocyanins in black soybean (Glycine max (L.) Merr.) varieties. J. Food Sci. Technol. 2014;51:377-381.

    Not in our library10.1007/s13197-011-0493-y

  47. 47.

    Fukami H., Yano Y., Iwashita T. Isolation of a reduced form of cyanidin 3-O-β-d-glucoside from immature black soybean (Glycine max (L.) Merr.) and its reducing properties. J. Oleo Sci. 2013;62:623-629.

    Not in our library10.5650/jos.62.623

  48. 48.

    Khan M.S., Ali T., Kim M.W., Jo M.H., Jo M.G., Badshah H., Kim M.O. Anthocyanins protect against LPS-induced oxidative stress-mediated neuroinflammation and neurodegeneration in the adult mouse cortex. Neurochem. Int. 2016;100:1-10.

    Not in our library10.1016/j.neuint.2016.08.005

  49. 49.

    Lee M., Sorn S.R., Park Y., Park H.K. Anthocyanin rich-black soybean testa improved visceral fat and plasma lipid profiles in overweight/obese Korean adults: A randomized controlled trial. J. Med. Food. 2016;19:995-1003.

    Not in our library10.1089/jmf.2016.3762

  50. 50.

    Min H.K., Kim S.M., Baek S.Y., Woo J.W., Park J.S., Cho M.L., Lee J., Kwok S.K., Kim S.W., Park S.H. Anthocyanin extracted from black soybean seed coats prevents autoimmune arthritis by suppressing the development of Th17 Cells and synthesis of proinflammatory cytokines by such cells, via inhibition of NF-κB. PLoS ONE. 2015;10:e0138201.

    Not in our library10.1371/journal.pone.0138201

  51. 51.

    Park M.Y., Kim J.M., Kim J.S., Choung M.G., Sung M.K. Chemopreventive action of anthocyanin-rich black soybean fraction in APC (Min/+) intestinal polyposis Model. J. Cancer Prev. 2015;20:193-201.

    Not in our library10.15430/jcp.2015.20.3.193

  52. 52.

    Cooke D., Schwarz M., Boocock D., Winterhalter P., Steward W.P., Gescher A.J., Marczylo T.H. Effect of cyanidin-3-glucoside and an anthocyanin mixture from bilberry on adenoma development in the ApcMin mouse model of intestinal carcinogenesis--relationship with tissue anthocyanin levels. Int. J. Cancer. 2006;119:2213-2220.

    Not in our library10.1002/ijc.22090

  53. 53.

    Hashimoto N., Oki T., Sasaki K., Suda I., Okuno S. Black soybean seed coat extract prevents hydrogen peroxide-mediated cell death via extracellular signal-related kinase signalling in HepG2 cells. J. Nutr. Sci. Vitaminol. 2015;61:275-279.

    Not in our library10.3177/jnsv.61.275

  54. 54.

    Kim S.M., Chung M.J., Ha T.J., Choi H.N., Jang S.J., Kim S.O., Chun M.H., Do S.I., Choo Y.K., Park Y.I. Neuroprotective effects of black soybean anthocyanins via inactivation of ASK1-JNK/p38 pathways and mobilization of cellular sialic acids. Life Sci. 2012;90:874-882.

    Not in our library10.1016/j.lfs.2012.04.025

  55. 55.

    Zhang T., Jiang S., He C., Kimura Y., Yamashita Y., Ashida H. Black soybean seed coat polyphenols prevent B(a)P-induced DNA damage through modulating drug-metabolizing enzymes in HepG2 cells and ICR mice. Mutat. Res. 2013;752:34-41.

    Not in our library10.1016/j.mrgentox.2013.01.002

  56. 56.

    Jeong J.H., Kim H.J., Park S.K., Jin D.E., Kwon O.J., Kim H.J., Heo H.J. An investigation into the ameliorating effect of black soybean extract on learning and memory impairment with assessment of neuroprotective effects. BMC Complement. Altern. Med. 2014;14:482.

    Not in our library10.1186/1472-6882-14-482

  57. 57.

    Mok J.W., Chang D.J., Joo C.K. Antiapoptotic effects of anthocyanin from the seed coat of black soybean against oxidative damage of human lens epithelial cell induced by H2O2. Curr. Eye Res. 2014;39:1090-1098.

    Not in our library10.3109/02713683.2014.903497

  58. 58.

    Bhuiyan M.I., Kim J.Y., Ha T.J., Kim S.Y., Cho K.O. Anthocyanins extracted from black soybean seed coat protect primary cortical neurons against in vitro ischemia. Biol. Pharm. Bull. 2012;35:999-1008.

    Not in our library10.1248/bpb.b110628

  59. 59.

    Matsukawa T., Inaguma T., Han J., Villareal M.O., Isoda H. Cyanidin-3-glucoside derived from black soybeans ameliorate type 2 diabetes through the induction of differentiation of preadipocytes into smaller and insulin-sensitive adipocytes. J. Nutr. Biochem. 2015;26:860-867.

    Not in our library10.1016/j.jnutbio.2015.03.006

  60. 60.

    Kim H.K., Kim J.N., Han S.N., Nam J.H., Na H.N., Ha T.J. Black soybean anthocyanins inhibit adipocyte differentiation in 3T3-L1 cells. Nutr. Res. 2012;32:770-777.

    Not in our library10.1016/j.nutres.2012.06.008

  61. 61.

    Badshah H., Kim T.H., Kim M.O. Protective effects of anthocyanins against amyloid beta-induced neurotoxicity in vivo and in vitro. Neurochem. Int. 2015;80:51-59.

    Not in our library10.1016/j.neuint.2014.10.009

  62. 62.

    Ali Shah S., Ullah I., Lee H.Y., Kim M.O. Anthocyanins protect against ethanol-induced neuronal apoptosis via GABAB1 receptors intracellular signaling in prenatal rat hippocampal neurons. Mol. Neurobiol. 2013;48:257-269.

    Not in our library10.1007/s12035-013-8458-y

  63. 63.

    Shah S.A., Yoon G.H., Kim M.O. Protection of the developing brain with anthocyanins against ethanol-induced oxidative stress and neurodegeneration. Mol. Neurobiol. 2015;51:1278-1291.

    Not in our library10.1007/s12035-014-8805-7

  64. 64.

    Ullah I., Park H.Y., Kim M.O. Anthocyanins protect against kainic acid-induced excitotoxicity and apoptosis via ROS-activated AMPK pathway in hippocampal neurons. CNS Neurosci. Ther. 2014;20:327-338.

    Not in our library10.1111/cns.12218

  65. 65.

    Ha U.S., Bae W.J., Kim S.J., Yoon B.I., Hong S.H., Lee J.Y., Hwang T.K., Hwang S.Y., Wang Z., Kim S.W. Anthocyanin induces apoptosis of DU-145 cells in vitro and inhibits xenograft growth of prostate cancer. Yonsei Med. J. 2015;56:16-23.

    Not in our library10.3349/ymj.2015.56.1.16

  66. 66.

    Badshah H., Ali T., Ahmad A., Kim M.J., Abid N.B., Shah S.A., Yoon G.H., Lee H.Y., Kim M.O. Co-treatment with anthocyanins and vitamin-C ameliorates ethanol-induced neurodegeneration via modulation of gabab receptor signaling in the adult rat brain. CNS Neurol. Disord. Drug Target. 2015;14:791-803.

    Not in our library10.2174/1871527314666150225142919

  67. 67.

    Sohn D.W., Bae W.J., Kim H.S., Kim S.W., Kim S.W. The anti-inflammatory and antifibrosis effects of anthocyanin extracted from black soybean on a Peyronie disease rat model. Urology. 2014;84:1112-1116.

    Not in our library10.1016/j.urology.2014.06.026

  68. 68.

    De Moraes Filho M.L., Hirozawa S.S., Prudencio S.H., Ida E.I., Garcia S. Petit suisse from black soybean: Bioactive compounds and antioxidant properties during development process. Int. J. Food Sci. Nutr. 2014;65:470-475.

    Not in our library10.3109/09637486.2014.880668

  69. 69.

    Jeong J.H., Jo Y.N., Kim H.J., Jin D.E., Kim D.O., Heo H.J. Black soybean extract protects against TMT-induced cognitive defects in mice. J. Med. Food. 2014;17:83-91.

    Not in our library10.1089/jmf.2013.3023

  70. 70.

    Yoon B.I., Bae W.J., Choi Y.S., Kim S.J., Ha U.S., Hong S.H., Sohn D.W., Kim S.W. The anti-inflammatory and antimicrobial effects of anthocyanin extracted from black soybean on chronic bacterial prostatitis rat model. Chin. J. Integr. Med. 2013.

    Not in our library10.1007/s11655-013-1547-y

  71. 71.

    Hsu C.K., Lin W.H., Yang H.W. Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction. J. Sci. Food Agric. 2013;93:3883-3890.

    Not in our library10.1002/jsfa.6373

  72. 72.

    Lin Y.C., Chou C.C. Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient. Int. J. Food Sci. Nutr. 2009;60:627-636.

    Not in our library10.3109/09637480801992492

  73. 73.

    Malencić D., Maksimović Z., Popović M., Miladinović J. Polyphenol contents and antioxidant activity of soybean seed extracts. Bioresour. Technol. 2008;99:688-691.

    Not in our library10.1016/j.biortech.2007.11.040

  74. 74.

    Xu B., Chang S.K. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing. J. Agric. Food Chem. 2008;56:7165-7175.

    Not in our library10.1021/jf8012234

  75. 75.

    Xu B., Chang S.K. Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region. J. Agric. Food Chem. 2008;56:9102-9113.

    Not in our library10.1021/jf801451k

  76. 76.

    Badshah H., Ullah I., Kim S.E., Kim T.H., Lee H.Y., Kim M.O. Anthocyanins attenuate body weight gain via modulating neuropeptide Y and GABAB1 receptor in rats hypothalamus. Neuropeptides. 2013;47:347-353.

    Not in our library10.1016/j.npep.2013.06.001

  77. 77.

    Kwon S.H., Ahn I.S., Kim S.O., Kong C.S., Chung H.Y., Do M.S., Park K.Y. Anti-obesity and hypolipidemic effects of black soybean anthocyanins. J. Med. Food. 2007;10:552-556.

    Not in our library10.1089/jmf.2006.147

  78. 78.

    Oh H.G., Kang Y.R., Lee H.Y., Kim J.H., Shin E.H., Lee B.G., Park S.H., Moon D.I., Kim O.J., Lee I.A., et al. Ameliorative effects of Monascus pilosus-fermented black soybean (Glycine max L. Merrill) on high-fat diet-induced obesity. J. Med. Food. 2014;17:972-978.

    Not in our library10.1089/jmf.2012.2740

  79. 79.

    Kurimoto Y., Shibayama Y., Inoue S., Soga M., Takikawa M., Ito C., Nanba F., Yoshida T., Yamashita Y., Ashida H., et al. Black soybean seed coat extract ameliorates hyperglycemia and insulin sensitivity via the activation of AMP-activated protein kinase in diabetic mice. J. Agric. Food Chem. 2013;61:5558-5564.

    Not in our library10.1021/jf401190y

  80. 80.

    Kim J.M., Kim K.M., Park E.H., Seo J.H., Song J.Y., Shin S.C., Kang H.L., Lee W.K., Cho M.J., Rhee K.H., et al. Anthocyanins from black soybean inhibit Helicobacter pylori-induced inflammation in human gastric epithelial AGS cells. Microbiol. Immunol. 2013;57:366-373.

    Not in our library10.1111/1348-0421.12049

  81. 81.

    Xu L., Choi T.H., Kim S., Kim S.H., Chang H.W., Choe M., Kwon S.Y., Hur J.A., Shin S.C., Chung J.I., et al. Anthocyanins from black soybean seed coat enhance wound healing. Ann. Plast. Surg. 2013;71:415-420.

    Not in our library10.1097/sap.0b013e31824ca62b

  82. 82.

    Nizamutdinova I.T., Kim Y.M., Chung J.I., Shin S.C., Jeong Y.K., Seo H.G., Lee J.H., Chang K.C., Kim H.J. Anthocyanins from black soybean seed coats stimulate wound healing in fibroblasts and keratinocytes and prevent inflammation in endothelial cells. Food Chem. Toxicol. 2009;47:2806-2812.

    Not in our library10.1016/j.fct.2009.08.016

  83. 83.

    Kim H.J., Xu L., Chang K.C., Shin S.C., Chung J.I., Kang D., Kim S.H., Hur J.A., Choi T.H., Kim S., et al. Anti-inflammatory effects of anthocyanins from black soybean seed coat on the keratinocytes and ischemia-reperfusion injury in rat skin flaps. Microsurgery. 2012;32:563-570.

    Not in our library10.1002/micr.22019

  84. 84.

    Kim H.J., Tsoy I., Park J.M., Chung J.I., Shin S.C., Chang K.C. Anthocyanins from soybean seed coat inhibit the expression of TNF-alpha-induced genes associated with ischemia/reperfusion in endothelial cell by NF-kappaB-dependent pathway and reduce rat myocardial damages incurred by ischemia and reperfusion in vivo. FEBS Lett. 2006;580:1391-1397.

    Not in our library10.1016/j.febslet.2006.01.062

  85. 85.

    Jeong J.W., Lee W.S., Shin S.C., Kim G.Y., Choi B.T., Choi Y.H. Anthocyanins down-regulate lipopolysaccharide-induced inflammatory responses in BV2 microglial cells by suppressing the NF-κB and Akt/MAPKs signaling pathways. Int. J. Mol. Sci. 2013;14:1502-1515.

    Not in our library10.3390/ijms14011502

  86. 86.

    Choe Y.J., Ha T.J., Ko K.W., Lee S.Y., Shin S.J., Kim H.S. Anthocyanins in the black soybean (Glycine max L.) protect U2OS cells from apoptosis by inducing autophagy via the activation of adenosyl monophosphate-dependent protein kinase. Oncol. Rep. 2012;28:2049-2056.

    Not in our library10.3892/or.2012.2034

  87. 87.

    Jang H., Kim S.J., Yuk S.M., Han D.S., Ha U.S., Hong S.H., Lee J.Y., Hwang T.K., Hwang S.Y., Kim S.W. Effects of anthocyanin extracted from black soybean seed coat on spermatogenesis in a rat varicocele-induced model. Reprod. Fertil. Dev. 2012;24:649-655.

    Not in our library10.1071/rd11174

  88. 88.

    Jang H., Ha U.S., Kim S.J., Yoon B.I., Han D.S., Yuk S.M., Kim S.W. Anthocyanin extracted from black soybean reduces prostate weight and promotes apoptosis in the prostatic hyperplasia-induced rat model. J. Agric. Food Chem. 2010;58:12686-12691.

    Not in our library10.1021/jf102688g

  89. 89.

    Paik S.S., Jeong E., Jung S.W., Ha T.J., Kang S., Sim S., Jeon J.H., Chun M.H., Kim I.B. Anthocyanins from the seed coat of black soybean reduce retinal degeneration induced by N-methyl-N-nitrosourea. Exp. Eye Res. 2012;97:55-62.

    Not in our library10.1016/j.exer.2012.02.010

  90. 90.

    Lin C.C., Wu P.S., Liang D.W., Kwan C.C., Chen Y.S. Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium. J. Food Sci. 2012;77:C95-C101.

    Not in our library10.1111/j.1750-3841.2011.02443.x

  91. 91.

    Kim Y.K., Yoon H.H., Lee Y.D., Youn D.Y., Ha T.J., Kim H.S., Lee J.H. Anthocyanin extracts from black soybean (Glycine max L.) protect human glial cells against oxygen-glucose deprivation by promoting autophagy. Biomol. Ther. (Seoul). 2012;20:68-74.

    Not in our library10.4062/biomolther.2012.20.1.068

  92. 92.

    Okazaki Y., Iqbal M., Kawakami N., Yamamoto Y., Toyokuni S., Okada S. A beverage containing fermented black soybean ameliorates ferric nitrilotriacetate-induced renal oxidative damage in rats. J. Clin. Biochem. Nutr. 2010;47:198-207.

    Not in our library10.3164/jcbn.10-52

  93. 93.

    Juan M.Y., Wu C.H., Chou C.C. Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans. Food Microbiol. 2010;27:918-923.

    Not in our library10.1016/j.fm.2010.05.009

  94. 94.

    Hung Y.H., Huang H.Y., Chou C.C. Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans. Int. J. Food Microbiol. 2007;118:62-68.

    Not in our library10.1016/j.ijfoodmicro.2007.06.005

  95. 95.

    Juan M.Y., Chou C.C. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiol. 2010;27:586-591.

    Not in our library10.1016/j.fm.2009.11.002

  96. 96.

    Tsoyi K., Park H.B., Kim Y.M., Chung J.I., Shin S.C., Lee W.S., Seo H.G., Lee J.H., Chang K.C., Kim H.J. Anthocyanins from black soybean seed coats inhibit UVB-induced inflammatory cylooxygenase-2 gene expression and PGE2 production through regulation of the nuclear factor-kappaB and phosphatidylinositol 3-kinase/Akt pathway. J. Agric. Food Chem. 2008;56:8969-8974.

    Not in our library10.1021/jf801345c

  97. 97.

    Tsoyi K., Park H.B., Kim Y.M., Chung J.I., Shin S.C., Shim H.J., Lee W.S., Seo H.G., Lee J.H., Chang K.C., et al. Protective effect of anthocyanins from black soybean seed coats on UVB-induced apoptotic cell death in vitro and in vivo. J. Agric. Food Chem. 2008;56:10600-10605.

    Not in our library10.1021/jf802112c

  98. 98.

    Yamai M., Tsumura K., Kimura M., Fukuda S., Murakami T., Kimura Y. Antiviral activity of a hot water extract of black soybean against a human respiratory illness virus. Biosci. Biotechnol. Biochem. 2003;67:1071-1079.

    Not in our library10.1271/bbb.67.1071

  99. 99.

    Ho S.C., Woo J., Lam S., Chen Y., Sham A., Lau J. Soy protein consumption and bone mass in early postmenopausal Chinese women. Osteoporosis Int. 2003;14:835-842.

    Not in our library10.1007/s00198-003-1453-9

  100. 100.

    Hirata H., Kitamura K., Saito T., Kobayashi R., Iwasaki M., Yoshihara A., Watanabe Y., Oshiki R., Nishiwaki T., Nakamura K. Association between dietary intake and bone mineral density in Japanese postmenopausal women: The Yokogoshi cohort study. Tohoku J. Exp. Med. 2016;239:95-101.

    Not in our library10.1620/tjem.239.95

  101. 101.

    Byun J.S., Lee S.S. Effect of soybeans and sword beans on bone metabolism in a rat model of osteoporosis. Ann. Nutr. Metab. 2010;56:106-112.

    Not in our library10.1159/000277663

  102. 102.

    Marini H., Minutoli L., Polito F., Bitto A., Altavilla D., Atteritano M., Gaudio A., Mazzaferro S., Frisina A., Frisina N., et al. Effects of the phytoestrogen genistein on bone metabolism in osteopenic postmenopausal women: A randomized trial. Ann. Intern. Med. 2007;146:839-847.

    Not in our library10.7326/0003-4819-146-12-200706190-00005

  103. 103.

    Hooper L., Kroon P.A., Rimm E.B., Cohn J.S., Harvey I., Le Cornu K.A., Ryder J.J., Hall W.L., Cassidy A. Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials. Am. J. Clin. Nutr. 2008;88:38-50.

    Not in our library10.1093/ajcn/88.1.38

  104. 104.

    Kim K., Lim K.M., Kim C.W., Shin H.J., Seo D.B., Lee S.J., Noh J.Y., Bae O.N., Shin S., Chung J.H. Black soybean extract can attenuate thrombosis through inhibition of collagen-induced platelet activation. J. Nutr. Biochem. 2011;22:964-970.

    Not in our library10.1016/j.jnutbio.2010.08.008

  105. 105.

    Byun J.S., Han Y.S., Lee S.S. The effects of yellow soybean, black soybean, and sword bean on lipid levels and oxidative stress in ovariectomized rats. Int. J. Vitam. Nutr. Res. 2010;80:97-106.

    Not in our library10.1024/0300-9831/a000010

  106. 106.

    Ríos J.L., Francini F., Schinella G.R. Natural Products for the Treatment of Type 2 Diabetes Mellitus. Planta Med. 2015;81:975-994.

    Not in our library10.1055/s-0035-1546131

  107. 107.

    Kwak J.H., Lee J.H., Ahn C.W., Park S.H., Shim S.T., Song Y.D., Han E.N., Lee K.H., Chae J.S. Black soy peptide supplementation improves glucose control in subjects with prediabetes and newly diagnosed type 2 diabetes mellitus. J. Med. Food. 2010;3:1307-1312.

    Not in our library10.1089/jmf.2010.1075

  108. 108.

    Kanamoto Y., Yamashita Y., Nanba F., Yoshida T., Tsuda T., Fukuda I., Nakamura-Tsuruta S., Ashida H. A black soybean seed coat extract prevents obesity and glucose intolerance by up-regulating uncoupling proteins and down-regulating inflammatory cytokines in high-fat diet-fed mice. J. Agric. Food Chem. 2011;59:8985-8993.

    Not in our library10.1021/jf201471p

  109. 109.

    Wu Y.Y., Liu H.Y., Huang T.C., Chen J.H., Chang P.Y., Ho C.L., Chao T.Y. A phase II double-blinded study to evaluate the efficacy of EW02 in reducing chemotherapy-induced neutropenia in breast cancer. Oncol. Lett. 2015;10:1793-1798.

    Not in our library10.3892/ol.2015.3492

  110. 110.

    Chia J.S., Du J.L., Wu M.S., Hsu W.B., Chiang C.P., Sun A., Lu J.J., Wang W.B. Fermentation product of soybean, black bean, and green bean mixture induces apoptosis in a wide variety of cancer cells. Integr. Cancer Ther. 2013;12:248-256.

    Not in our library10.1177/1534735412458828

  111. 111.

    Xu B., Chang S.K. Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines. Food Chem. 2012;134:1287-1296.

    Not in our library10.1016/j.foodchem.2012.02.212

  112. 112.

    Horn-Ross P.L., John E.M., Canchola A.J., Stewart S.L., Lee M.M. Phytoestrogen intake and endometrial cancer risk. J. Natl. Cancer Inst. 2003;95:1158-1164.

    Not in our library10.1093/jnci/djg015

  113. 113.

    Ye X.J., Ng T.B. Antitumor and HIV-1 reverse transcriptase inhibitory activities of a hemagglutinin and a protease inhibitor from mini-black soybean. Evid. Based Complement. Altern. Med. 2011;2011:851396.

    Not in our library10.1155/2011/851396

  114. 114.

    Xu B., Chang S.K. Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing. Food Chem. 2011;129:974-981.

    Not in our library10.1016/j.foodchem.2011.05.057

  115. 115.

    Azaïs H., Frochot C., Grabarz A., Khodja Bach S., Colombeau L., Delhem N., Mordon S., Collinet P. Specific folic-acid targeted photosensitizer. The first step toward intraperitoneal photodynamic therapy for epithelial ovarian cancer. Gynecol. Obstet. Fertil. Senol. 2017;45:190-196.

    Not in our library10.1016/j.gofs.2017.02.010

  116. 116.

    Giusti F., Caprioli G., Ricciutelli M., Vittori S., Sagratini G. Determination of fourteen polyphenols in pulses by high performance liquid chromatography-diode array detection (HPLC-DAD) and correlation study with antioxidant activity and colour. Food Chem. 2017;221:689-697.

    Not in our library10.1016/j.foodchem.2016.11.118

  117. 117.

    Jeon Y., Lee M., Cheon Y.P. A testa extract of black soybean (Glycine max (L.) Merr.) suppresses adipogenic activity of adipose-derived stem cells. Dev. Reprod. 2015;19:235-242.

    Not in our library10.12717/dr.2015.19.4.235

  118. 118.

    Sato D., Kusunoki M., Seino N., Nishina A., Feng Z., Tsutsumi K., Nakamura T. Black soybean extract reduces fatty acid contents in subcutaneous, but not in visceral adipose triglyceride in high-fat fed rats. Int. J. Food Sci. Nutr. 2015;66:539-545.

    Not in our library10.3109/09637486.2015.1028907

  119. 119.

    Abutheraa R., Hettiarachchy N., Kumar-Phillips G., Horax R., Chen P., Morawicki R., Kwon Y.M. Antimicrobial activities of phenolic extracts derived from seed coats of selected soybean varieties. J. Food Sci. 2017;82:731-737.

    Not in our library10.1111/1750-3841.13644

  120. 120.

    Ngai P.H., Ng T.B. Purification of glysojanin, an antifungal protein, from the black soybean Glycine soja. Biochem. Cell Biol. 2003;81:387-394.

    Not in our library10.1139/o03-068

Cited by papers we hold 6

Reads

Read by people on this page

None yet.

Checked or read by AI through naulon

None yet.

A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.

Are you an author?

Is this your paper?

Claim it to add your note and be paid when agents cite it. Free.