These results provide basic information about the changes in functional substance contents in soybeans during the pickling process, and may also be helpful toward improving the health-functionality of soybean-based foods in the food industry.
The neurochemical status and hyperactivity of mice lacking functional substance P-preferring NK1 receptors (NK1R-/) resemble abnormalities in Attention Deficit Hyperactivity Disorder (ADHD).
Mice lacking functional substance P-preferring, neurokinin-1 (NK1) receptors, through either functional ablation of the tachykinin-1 receptor (tacr1) gene ('NK1R-/', [7) or receptor antagonism, display locomotor hyperactivity that is prevented by d-amphetamine or methylphenidate [8], [9], [10].
A number of nutritionally functional substances found in soybeans, such as isoflavones, saponins, phytic acid, anthocyanins, phytosterols, and dietary fiber, are known to have various health-promoting benefits [1, 2].
Therefore, a 10 20 day pickling period may be considered suitable in terms of functional substances in the pickled soybeans, such as selected phenolics, vitamin E molecules, and FAs.
In this study, a 10 20 day pickling period may be considered suitable in terms of retention of functional substances in the pickled soybeans, such as selected phenolics, vitamin E, and FAs.
Environmental stress factors during plant growth can regulate the accumulation of phytochemicals and other functional substances in seeds or other organs.
In this mini-review, we summarize the progresses of alkyne transformation to functional substances in the past six years, with emphasis on the results generated in our research group: heterocoupling of terminal alkynes into unsymmetrical 1,3-diynes, selective hydrogenation of alkynes with formic acid or hypophosphorous acid, and functionalization of alkynes by O-, P-, or S-containing molecules.
The vinegar pickling process changes the content and composition of functional substances in soybeans.
The pickling process simultaneously alters the composition and content of the functional substances in soybeans.
The observed variations should provide useful information concerning the potential value of these S. flavescens populations in producing functional substances.
