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10.1016/j.heliyon.2017.e00382 http://scihub22266oqcxt.onion/10.1016/j.heliyon.2017.e00382 C5585004!5585004!28920089     free     free     free Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 211.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 245.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 245.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 245.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 245.2 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       Heliyon 2017 ; 3 (8): ä Nephropedia Template TP {{tp|p=28920089|t=2017. Cooking methods affect phytochemical composition and anti-obesity potential of soybean (Glycine max) seeds in Wistar rats |pdf=|usr=}}{{28920089}} gab.com Text Cooking methods affect phytochemical composition and anti-obesity potential of soybean (Glycine max) seeds in Wistar rats JO: Heliyon http://www.kidney.de/pget.php?&tw=1&pmid=28920089 #FOAvip This work aimed at investigating the effects of three domestic cooking methods (roasting, sprouting and boiling) on phytochemical contents (phenolic content, flavonoid, fibre), and anti-obesity (weight loss, hypoglycemic effect, serum lipids) potential of soybean seeds in obese male rats. Ten different forms were implemented, combining hulled/unhulled and raw/cooked soybean seeds using a basal and a hypercaloric diet as controls. Unhulled Roasted Soybean (URS) exhibited the highest phenolic content and a greater antioxidant activity by the FRAP assay than BHT at certain concentrations. Hulled boiled Soybean (HBS) showed the highest flavonoid content while Hulled Germinated Soybean (HGS) presented the lowest fibre content (P < 0.05). Unhulled Boiled Soybean (UBS) induced the best reduction in food intake while Unhulled Soybean Extract (USE) exhibited the greatest slimming effect. HBS exhibited the best cholesterol lowering ability; URS and Unhulled germinated Soybean (UGS) respectively induced the highest increase in HDL cholesterol levels and reduction in triglyceride levels. UBS demonstrated the highest ability to lower LDL cholesterol. UGS exhibited the highest ability to lower the postprandial blood glucose. Culinary treatments affect phytochemical content and anti-obesity potential of soybean seeds. Twit Text FOAVip Cooking methods affect phytochemical composition and anti-obesity potential of soybean (Glycine max) seeds in Wistar rats ????Heliyon http://www.kidney.de/pget.php?&tw=1&pmid=28920089 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=28920089 #FOAvip English Wikipedia <ref>{{Cite pmid|28920089}}</ref> Cooking methods affect phytochemical composition and anti-obesity potential of soybean (Glycine max) seeds in Wistar rats #MMPMID28920089 Woumbo CY; Kuate D; Womeni HM Heliyon 2017[Aug]; 3 (8): ä PMID28920089show ga This work aimed at investigating the effects of three domestic cooking methods (roasting, sprouting and boiling) on phytochemical contents (phenolic content, flavonoid, fibre), and anti-obesity (weight loss, hypoglycemic effect, serum lipids) potential of soybean seeds in obese male rats. Ten different forms were implemented, combining hulled/unhulled and raw/cooked soybean seeds using a basal and a hypercaloric diet as controls. Unhulled Roasted Soybean (URS) exhibited the highest phenolic content and a greater antioxidant activity by the FRAP assay than BHT at certain concentrations. Hulled boiled Soybean (HBS) showed the highest flavonoid content while Hulled Germinated Soybean (HGS) presented the lowest fibre content (P < 0.05). Unhulled Boiled Soybean (UBS) induced the best reduction in food intake while Unhulled Soybean Extract (USE) exhibited the greatest slimming effect. HBS exhibited the best cholesterol lowering ability; URS and Unhulled germinated Soybean (UGS) respectively induced the highest increase in HDL cholesterol levels and reduction in triglyceride levels. UBS demonstrated the highest ability to lower LDL cholesterol. UGS exhibited the highest ability to lower the postprandial blood glucose. Culinary treatments affect phytochemical content and anti-obesity potential of soybean seeds. äCooking methods affect phytochemical composition and anti-obesity pote(epmc).pdf DeepDyve Pubget Overpricing