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Abstract
Red pepper (Capsicum annuum L.) has been used as one of key ingredients in certain fermented foods due to it providing a unique hot and spicy sensation. In this study, volatile compounds—including degradation compounds of carotenoids—in fermented red pepper inoculated with Lactobacillus parabuchneri were investigated. In total, the contents of certain alcohols, benzene and its derivatives,...
Red pepper and soybeans have been reported to modulate energy and glucose metabolism. However, the antidiabetic effect of kochujang, the fermented product of red pepper plus soybeans, has not been studied. We examined whether kochujang affected insulin secretion from β-cells and/or peripheral insulin resistance in 90% pancreatectomized diabetic rats fed high-fat diets.Diabetic rats consumed a high-fat...
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