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Beneficial effects of tempeh in disease prevention and treatment






Nutrition Reviews 54(11, Part 2): S94-S98

Beneficial effects of tempeh in disease prevention and treatment

Part of a supplement on the First International Conference on East-West Perspectives on Functional Foods. The beneficial effects of the fermented soy food tempeh in disease prevention and treatment are reviewed. Advances in food technology have resulted in the recommendation that tempeh be used as an alternative to meat because of its high protein content. The development of nutrition science and a greater understanding of nutrient and nonnutrient components of food have identified the biological activities of soy food and related products like tempeh. In most developing countries, including Indonesia where tempeh was originally developed, tempeh can be useful in dealing with contemporary nutritional problems. Future studies should examine tempeh and its nutritional and health benefits in older adults, the association between tempeh and free radicals, and the relationship between tempeh and cancer risks.

Accession: 002763815

PMID: 9110583

DOI: 10.1111/j.1753-4887.1996.tb03826.x

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