Black soybean (Glycine max (L.) Merr.): paving the way toward new nutraceutical

References

• Abbas, M., F. Saeed, F. M. Anjum, M. Afzaal, T. Tufail, M. S. Bashir, A. Ishtiaq, S. Hussain, and H. A. R. Suleria. 2017. Natural ­polyphenols: An overview. International Journal of Food Properties 20 (8):1689–99. doi: 10.1080/10942912.2016.1220393.
   Web of Science ®Google Scholar
• Álvarez, A., J. Poejo, A. A. Matias, C. M. M. Duarte, M. J. Cocero, and R. B. Mato. 2017. Microwave pretreatment to improve extraction efficiency and polyphenol extract richness from grape pomace. Effect on antioxidant bioactivity. Food and Bioproducts Processing 106:162–70. doi: 10.1016/j.fbp.2017.09.007.
   Web of Science ®Google Scholar
• Anatoliotakis, N., S. Deftereos, G. Bouras, G. Giannopoulos, D. Tsounis, C. Angelidis, A. Kaoukis, and C. Stefanadis. 2013. Myeloperoxidase: Expressing inflammation and oxidative stress in cardiovascular disease. Current Topics in Medicinal Chemistry 13 (2):115–38. doi: 10.2174/1568026611313020004.
   PubMed Web of Science ®Google Scholar
• Astadi, I. R., M. Astuti, U. Santoso, and P. S. Nugraheni. 2009. In vitro antioxidant activity of anthocyanins of black soybean seed coat in human low density lipoprotein (LDL). Food Chemistry 112 (3):659–63. doi: 10.1016/j.foodchem.2008.06.034.
   Web of Science ®Google Scholar
• Bai, Z., J. Meng, X. Huang, G. Wu, S. Zuo, and S. Nie. 2020. Comparative study on antidiabetic function of six legume crude polysaccharides. International Journal of Biological Macromolecules 154:25–30. doi: 10.1016/j.ijbiomac.2020.03.072.
   PubMed Web of Science ®Google Scholar
• Bai, Y., Y. Xu, B. Wang, S. Li, F. Guo, H. Hua, Y. Zhao, and Z. Yu. 2017. Comparison of phenolic compounds, antioxidant and antidiabetic activities between selected edible beans and their different growth periods leaves. Journal of Functional Foods 35:694–702. doi: 10.1016/j.jff.2017.06.036.
   Web of Science ®Google Scholar
• Bakker, W., E. C. Eringa, P. Sipkema, and V. W. M. Van Hinsbergh. 2009. Endothelial dysfunction and diabetes: Roles of hyperglycemia, impaired insulin signaling and obesity. Cell and Tissue Research 335 (1):165–89. doi: 10.1007/s00441-008-0685-6.
   PubMed Web of Science ®Google Scholar
• Ballard, T. S., P. Mallikarjunan, K. Zhou, and S. O’Keefe. 2010. Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins. Food Chemistry 120 (4):1185–92. doi: 10.1016/j.foodchem.2009.11.063.
   Web of Science ®Google Scholar
• Bhartiya, A., J. Aditya, R. Singh Pal, and R. Kumar. 2014. Genetic variability in black soybean genotypes for agro-morphological and seed quality traits under rainfed condition of Uttarakhand hills. Soybean Research 1:1–8.
   Google Scholar
• Bhuiyan, M. I. H., J. Y. Kim, T. J. Ha, S. Y. Kim, and K.-O. Cho. 2012. Anthocyanins extracted from black soybean seed coat protect primary cortical neurons against in vitro ischemia. Biological & Pharmaceutical Bulletin 35 (7):999–1008. doi: 10.1248/bpb.b110628.
   PubMed Web of Science ®Google Scholar
• Birari, R. B., and K. K. Bhutani. 2007. Pancreatic lipase inhibitors from natural sources: Unexplored potential. Drug Discovery Today 12 (19-20):879–89. doi: 10.1016/j.drudis.2007.07.024.
   PubMed Web of Science ®Google Scholar
• Bray, F., J. Ferlay, I. Soerjomataram, R. L. Siegel, L. A. Torre, and A. Jemal. 2018. Global cancer statistics 2018: GLOBOCAN estimates of incidence and mortality worldwide for 36 cancers in 185 countries. CA: A Cancer Journal for Clinicians 68 (6):394–424. doi: 10.3322/caac.21492.
   PubMed Web of Science ®Google Scholar
• Byun, J. S., Y. S. Han, and S. S. Lee. 2010. The effects of yellow soybean, black soybean, and sword bean on lipid levels and oxidative stress in ovariectomized rats. International Journal for Vitamin and Nutrition Research. 80 (2):97–106. doi: 10.1024/0300-9831/a000010.
   PubMed Web of Science ®Google Scholar
• Cabrita, L., T. Fossen, and Ø. M. Andersen. 2000. Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions. Food Chemistry 68 (1):101–7. doi: 10.1016/S0308-8146(99)00170-3.
   Web of Science ®Google Scholar
• Cacace, J. E., and G. Mazza. 2003. Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering 59 (4):379–89. doi: 10.1016/S0260-8774(02)00497-1.
   Web of Science ®Google Scholar
• Cavalcanti, R. N., D. T. Santos, and M. A. A. Meireles. 2011. Non-thermal stabilization mechanisms of anthocyanins in model and food systems-An overview. Food Research International 44 (2):499–509. doi: 10.1016/j.foodres.2010.12.007.
   Web of Science ®Google Scholar
• Chakrabarti, S., F. Jahandideh, and J. Wu. 2014. Food-derived bioactive peptides on inflammation and oxidative stress. BioMed Research International 2014:608979. doi: 10.1155/2014/608979.
   PubMed Web of Science ®Google Scholar
• Chang, Y.-H., H.-J. Su, and S.-Y. Shiau. 2009. Rheological and textural characteristics of black soybean touhua (soft soybean curd) prepared with glucono-δ-lactone. Food Chemistry 115 (2):585–91. doi: 10.1016/j.foodchem.2008.12.056.
   Web of Science ®Google Scholar
• Chemat, F., M. Abert Vian, H. K. Ravi, B. Khadhraoui, S. Hilali, S. Perino, and A.-S. F. Tixier. 2019. Review of alternative solvents for green extraction of food and natural products: Panorama, principles, applications and prospects. Molecules 24 (16):3007. doi: 10.3390/molecules24163007.
   PubMed Web of Science ®Google Scholar
• Chen, Z., W. Li, R. K. Santhanam, C. Wang, X. Gao, Y. Chen, C. Wang, L. Xu, and H. Chen. 2019. Bioactive peptide with antioxidant and anticancer activities from black soybean [Glycine Max (L.) Merr.] byproduct: Isolation, identification and molecular docking study. European Food Research and Technology 245 (3):677–89. doi: 10.1007/s00217-018-3190-5.
   Web of Science ®Google Scholar
• Chen, Z., C. Wang, X. Gao, Y. Chen, R. Kumar Santhanam, C. Wang, L. Xu, and H. Chen. 2019. Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts. Food Chemistry 271:266–73. doi: 10.1016/j.foodchem.2018.07.170.
   PubMed Web of Science ®Google Scholar
• Cho, K. M., T. J. Ha, Y. B. Lee, W. D. Seo, J. Y. Kim, H. W. Ryu, S. H. Jeong, Y. M. Kang, and J. H. Lee. 2013. Soluble phenolics and antioxidant properties of soybean (Glycine Max L.) cultivars with varying seed coat colours. Journal of Functional Foods 5 (3):1065–76. doi: 10.1016/j.jff.2013.03.002.
   Web of Science ®Google Scholar
• Choct, M., Y. Dersjant-Li, J. McLeish, and M. Peisker. 2010. Soy oligosaccharides and soluble non-starch polysaccharides: A review of digestion, nutritive and anti-nutritive effects in pigs and poultry. Asian-Australasian Journal of Animal Sciences 23 (10):1386–98. doi: 10.5713/ajas.2010.90222.
   Web of Science ®Google Scholar
• Choung, M.-G., I.-Y. Baek, S.-T. Kang, W.-Y. Han, D.-C. Shin, H.-P. Moon, and K.-H. Kang. 2001. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine Max (L.) Merr.). Journal of Agricultural and Food Chemistry 49 (12):5848–51. doi: 10.1021/jf010550w.
   PubMed Web of Science ®Google Scholar
• Cohen, S. D., J. M. Tarara, and J. A. Kennedy. 2008. Assessing the impact of temperature on grape phenolic metabolism. Analytica Chimica Acta 621 (1):57–67. doi: 10.1016/j.aca.2007.11.029.
   PubMed Web of Science ®Google Scholar
• Correia, H., A. González-Paramás, M. T. Amaral, C. Santos-Buelga, and M. T. Batista. 2006. Polyphenolic profile characterization of Agrimonia eupatoria L. by HP LC with different detection devices. Biomedical Chromatography 20 (1):88–94. doi: 10.1002/bmc.533.
   PubMed Web of Science ®Google Scholar
• Dahmoune, F., B. Nayak, K. Moussi, H. Remini, and K. Madani. 2015. Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L. leaves. Food Chemistry 166:585–95. doi: 10.1016/j.foodchem.2014.06.066.
   PubMed Web of Science ®Google Scholar
• DeWitt, R. D. 2017. Pediatric lead exposure and the water crisis in Flint, Michigan. Official Journal of the American Academy of Physician Assistants 30 (2):43–6. doi: 10.1097/01.JAA.0000511794.60054.eb.
   PubMedGoogle Scholar
• Dey, A., and J. Lakshmanan. 2013. The role of antioxidants and other agents in alleviating hyperglycemia mediated oxidative stress and injury in liver. Food & Function 4 (8):1148–84. doi: 10.1039/c3fo30317a.
   PubMed Web of Science ®Google Scholar
• Dini, I. 2019. An overview of functional beverages. In Functional and medicinal beverages, eds. A. M. Grumezescu and A. M. Holban, 1–40. UK: Elsevier. doi: 10.1016/B978-0-12-816397-9.00001-7.
   Google Scholar
• Durović, S., V. Dragicevic, H. Waisi, M. Pagnacco, N. Lukovic, Z. Knezevic-Jugovic, and B. Nikolic. 2019. Enhancement of antioxidant activity and bioactive compound contents in yellow soybean by plant-extract-based products. Archives of Biological Sciences 71 (3):425–34. doi: 10.2298/ABS190123024D.
   Web of Science ®Google Scholar
• Dorman, H. J. D., A. Peltoketo, R. Hiltunen, and M. J. Tikkanen. 2003. Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry 83 (2):255–62. doi: 10.1016/S0308-8146(03)00088-8.
   Web of Science ®Google Scholar
• Ganesan, K., and B. Xu. 2017. A critical review on polyphenols and health benefits of black soybeans. Nutrients 9 (5):455. doi: 10.3390/nu9050455.
   PubMed Web of Science ®Google Scholar
• Ghimire, K., H. M., Altmann, A. C. Straub, and J. S. Isenberg. 2017. Nitric oxide: What’s new to NO? American Journal of Physiology - Cell Physiology 312 (3):C254–62. doi: 10.1152/ajpcell.00315.2016.
   PubMed Web of Science ®Google Scholar
• Gülçin, I. 2012. Antioxidant activity of food constituents: An overview. Archives of Toxicology 86 (3):345–91. doi: 10.1007/s00204-011-0774-2.
   PubMed Web of Science ®Google Scholar
• Guo, Y., M. Ma, F. Jiang, W. Jiang, H. Wang, and S. Kui Du. 2020. Protein quality and antioxidant properties of soymilk derived from black soybean after in vitro simulated gastrointestinal digestion. International Journal of Food Science and Technology 55 (2):720–28. doi: 10.1111/ijfs.14335.
   Web of Science ®Google Scholar
• Guo, Z., X. Niu, T. Xiao, J. Lu, W. Li, and Y. Zhao. 2015. Chemical profile and inhibition of α-glycosidase and protein tyrosine phosphatase 1B (PTP1B) activities by flavonoids from licorice (Glycyrrhiza uralensis Fisch). Journal of Functional Foods 14:324–36. doi: 10.1016/j.jff.2014.12.003.
   Web of Science ®Google Scholar
• Ha, T. J., J. H. Lee, S.-O. Shin, S.-H. Shin, S.-I. Han, H.-T. Kim, J.-M. Ko, M.-H. Lee, and K.-Y. Park. 2009. Changes in anthocyanin and isoflavone concentrations in black seed-coated soybean at different planting locations. Journal of Crop Science and Biotechnology 12 (2):79–86. doi: 10.1007/s12892-009-0093-9.
   Google Scholar
• Halder, D., J. Kumar Saha, and A. Biswas. 2020. Accumulation of essential and non-essential trace elements in rice grain: Possible health impacts on rice consumers in West Bengal, India. Science of the Total Environment 706:135944. doi: 10.1016/j.scitotenv.2019.135944.
   PubMed Web of Science ®Google Scholar
• Hidayat, D. A., and S. Dwira. 2018. Phytochemical analysis and in vitro cytotoxicity test of black soybean (Glycine soja L.) ethanolic extract as a growth inhibitor of the HCT-116 colon carcinoma cell line. Journal of Physics: Conference Series 1073 (August):032041. doi: 10.1088/1742-6596/1073/3/032041.
   Google Scholar
• Hipparagi, Y., R. Singh, D. R. Choudhury, and V. Gupta. 2017. Genetic diversity and population structure analysis of Kala Bhat (Glycine max (L.) Merrill) genotypes using SSR markers. Hereditas 154 (1):9. doi: 10.1186/s41065-017-0030-8.
   PubMedGoogle Scholar
• Ho, H. M., R. Y. Chen, L. K. Leung, F. L. Chan, Y. Huang, and Z.-Y. Chen. 2002. Difference in flavonoid and isoflavone profile between soybean and soy leaf. Biomedicine & Pharmacotherapy  56 (6):289–95. doi: 10.1016/S0753-3322(02)00191-9.
   PubMed Web of Science ®Google Scholar
• Hou, D., W. Duan, Y. Xue, L. Yousaf, J. Hu, and Q. Shen. 2020. Effects of superfine grinding and extrusion on dough mixing properties and noodle quality of black soybean flour. Journal of Food Measurement and Characterization 14 (1):125–34. doi: 10.1007/s11694-019-00274-6.
   Web of Science ®Google Scholar
• IARC. 2020. The global cancer observatory (Globocan) 2020 database. France: International Agency for Research Cancer.
   Google Scholar
• Ito, C., T. Oki, T. Yoshida, F. Nanba, K. Yamada, and T. Toda. 2013. Characterisation of proanthocyanidins from black soybeans: Isolation and characterisation of proanthocyanidin oligomers from black soybean seed coats. Food Chemistry 141 (3):2507–12. doi: 10.1016/j.foodchem.2013.05.039.
   PubMed Web of Science ®Google Scholar
• Jang, E.-H., J. H. Ko, C.-W. Ahn, H.-H. Lee, J.-K. Shin, S.-J. Chang, C.-S. Park, and J.-H. Kang. 2010. In vivo and in vitro application of black soybean peptides in the amelioration of endoplasmic reticulum stress and improvement of insulin resistance. Life Sciences 86 (7-8):267–74. doi: 10.1016/j.lfs.2009.12.012.
   PubMed Web of Science ®Google Scholar
• Jati, I., and A. P. Radix. 2020. Black soybean seed: Black soybean seed antioxidant capacity. In Nuts and seeds in health and disease prevention, eds. V. R. Preedy and R. R. Watson, 147–59. UK: Elsevier. doi: 10.1016/B978-0-12-818553-7.00012-7.
   Google Scholar
• Jeng, T. L., Y. J. Shih, M. T. Wu, and J. M. Sung. 2010. Comparisons of flavonoids and antioxidative activities in seed coat, embryonic axis and cotyledon of black soybeans. Food Chemistry 123 (4):112–6. doi: 10.1016/j.foodchem.2010.05.070.
   Web of Science ®Google Scholar
• Jeong, J. H., H. J. Kim, S. K. Park, D. E. Jin, O.-J. Kwon, H.-J. Kim, and H. J. Heo. 2014. An investigation into the ameliorating effect of black soybean extract on learning and memory impairment with assessment of neuroprotective effects. BMC Complementary and Alternative Medicine 14 (1):482. doi: 10.1186/1472-6882-14-482.
   PubMedGoogle Scholar
• Jin-Rui, X. U., Z. Ming-Wei, L. I. U. Xing-Hua, L. I. U. Zhang-Xiong, Z. Rui-Fen, S. U. N. Ling, and Q. I. U. Li-Juan. 2007. Correlation between antioxidation and the content of total phenolics and anthocyanin in black soybean accessions. Agricultural Sciences in China 6 (2):150–8. doi: 10.1016/S1671-2927(07)60029-7.
   Google Scholar
• Kahn, S. E. 2003. The relative contributions of insulin resistance and beta-cell dysfunction to the pathophysiology of type 2 diabetes. Diabetologia 46 (1):3–19. doi: 10.1007/s00125-002-1009-0.
   PubMed Web of Science ®Google Scholar
• Kato, Y., Y. Mori, Y. Makino, Y. Morimitsu, S. Hiroi, T. Ishikawa, and T. Osawa. 1999. Formation of nepsilon-(hexanonyl)lysine in protein exposed to lipid hydroperoxide. A plausible marker for lipid hydroperoxide-derived protein modification. The Journal of Biological Chemistry 274 (29):20406–14. doi: 10.1074/jbc.274.29.20406.
   PubMed Web of Science ®Google Scholar
• Khosravi, A., and S. H. Razavi. 2021. Therapeutic effects of polyphenols in fermented soybean and black soybean products. Journal of Functional Foods 81:104467. doi: 10.1016/j.jff.2021.104467.
   Web of Science ®Google Scholar
• Kim, H. K., J. Nam Kim, S. N. Han, J. H. Nam, H. N. Na, and T. J. Ha. 2012. Black soybean anthocyanins inhibit adipocyte differentiation in 3T3-L1 cells. Nutrition Research 32 (10):770–7. doi: 10.1016/j.nutres.2012.06.008.
   PubMed Web of Science ®Google Scholar
• Kim, J. M., J. S. Kim, H. Yoo, M. G. Choung, and M. K. Sung. 2008. Effects of black soybean [Glycine max (l.) Merr.] seed coats and its anthocyanidins on colonic inflammation and cell proliferation in vitro and in vivo. Journal of Agricultural and Food Chemistry 56 (18):8427–33. doi: 10.1021/jf801342p.
   PubMed Web of Science ®Google Scholar
• Kim, J. N., S. N. Han, and H. K. Kim. 2021. Anti-inflammatory and anti-diabetic effect of black soybean anthocyanins: Data from a dual cooperative cellular system. Molecules 26 (11):3363. doi: 10.3390/molecules26113363.
   PubMed Web of Science ®Google Scholar
• Kim, K., K. M. Lim, C. W. Kim, H. J. Shin, D. Bang Seo, S. J. Lee, J. Y. Noh, O. N. Bae, S. Shin, and J. H. Chung. 2011. Black soybean extract can attenuate thrombosis through inhibition of collagen-induced platelet activation. Journal of Nutritional Biochemistry 22 (10):964–70. doi: 10.1016/j.jnutbio.2010.08.008.
   PubMed Web of Science ®Google Scholar
• Kim, M. Y., G. Y. Jang, Y. Jeong Lee, K. S. Woo, B. Y. Hwang, J. Lee, and H. S. Jeong. 2018. Identification of anti-inflammatory active peptide from black soybean treated by high hydrostatic pressure after germination. Phytochemistry Letters 27:167–73. doi: 10.1016/j.phytol.2018.07.008.
   Web of Science ®Google Scholar
• Kim, S.-L., Y.-H. Lee, H.-Y. Chi, S.-J. Lee, and S.-J. Kim. 2007. Diversity in lipid contents and fatty acid composition of soybean seeds cultivated in Korea. Korean Journal of Crop Science 52 (3):348–357.
   Google Scholar
• Kim, S. Y., H. R. Wi, S. Choi, T. J. Ha, B. W. Lee, and M. Lee. 2015. Inhibitory effect of anthocyanin-rich black soybean testa (Glycine max (L.) Merr.) on the inflammation-induced adipogenesis in a DIO mouse model. Journal of Functional Foods 14:623–33. doi: 10.1016/j.jff.2015.02.030.
   Web of Science ®Google Scholar
• Kim, Y., J. Y. Cho, J. H. Kuk, J. H. Moon, J. I. Cho, Y. C. Kim, and K. H. Park. 2004. Identification and antimicrobial activity of phenylacetic acid produced by Bacillus licheniformis isolated from fermented soybean, Chungkook-Jang. Current Microbiology 48 (4):312–7. doi: 10.1007/s00284-003-4193-3.
   PubMed Web of Science ®Google Scholar
• Kim, Y.-H., D. S. Kim, S. S. Woo, H. H. Kim, Y. S. Lee, H. S. Kim, K. O. Ko, and S. K. Lee. 2008. Antioxidant activity and cytotoxicity on human cancer cells of anthocynanin extraction from black soybean. Korean Journal of Crop Science 53 (4):407–12. http://ocean.kisti.re.kr/downfile/volume/kscs/JMHHBK/2008/v53n4/JMHHBK_2008_v53n4_407.pdf.
   Google Scholar
• Kim, Y. J., S. J. Lee, H. M. Lee, B. W. Lee, T. J. Ha, D. W. Bae, and B. Y. Son. 2013. Comparative proteomics analysis of seed coat from two black colored soybean cultivars during seed development. Plant OMICS 6 (6):456–463.
   Web of Science ®Google Scholar
• Koh, K., J. E. Youn, and H. S. Kim. 2014. Identification of anthocyanins in black soybean (Glycine max (L.) Merr.) varieties. Journal of Food Science and Technology 51 (2):377–81. doi: 10.1007/s13197-011-0493-y.
   PubMed Web of Science ®Google Scholar
• Köhler, N., V. Wray, and P. Winterhalter. 2008. Preparative isolation of procyanidins from grape seed extracts by high-speed counter-current chromatography. Journal of Chromatography A 1177 (1):114–25. doi: 10.1016/j.chroma.2007.11.028.
   PubMed Web of Science ®Google Scholar
• Koyu, H., A. Kazan, S. Demir, M. Z. Haznedaroglu, and O. Yesil-Celiktas. 2018. Optimization of microwave assisted extraction of Morus nigra L. fruits maximizing tyrosinase inhibitory activity with isolation of bioactive constituents. Food Chemistry 248:183–91. doi: 10.1016/j.foodchem.2017.12.049.
   PubMed Web of Science ®Google Scholar
• Krisnawati, A., A. S. Gatut-Wahyu, and M. Muchlish Adie. 1970. Screening of elite black soybean lines for resistance to rust disease, Phakopsora pachyrhizi. Biodiversitas Journal of Biological Diversity 17 (1):134–139. doi: 10.13057/biodiv/d170120.
   Google Scholar
• Kumar, M., A. Dahuja, A. Sachdev, C. Kaur, E. Varghese, S. Saha, and K. V. S. S. Sairam. 2019. Evaluation of enzyme and microwave-assisted conditions on extraction of anthocyanins and total phenolics from black soybean (Glycine max L.) seed coat. International Journal of Biological Macromolecules 135:1070–81. doi: 10.1016/j.ijbiomac.2019.06.034.
   PubMed Web of Science ®Google Scholar
• Kumar, V., A. Rani, A. Kumar Dixit, D. Pratap, and D. Bhatnagar. 2010. A comparative assessment of total phenolic content, ferric reducing-anti-oxidative power, free radical-scavenging activity, vitamin C and isoflavones content in soybean with varying seed coat colour. Food Research International 43 (1):323–8. doi: 10.1016/j.foodres.2009.10.019.
   Web of Science ®Google Scholar
• Kumari, B., B. K. Tiwari, M. B. Hossain, N. P. Brunton, and D. K. Rai. 2018. Recent advances on application of ultrasound and pulsed electric field technologies in the extraction of bioactives from agro-industrial by-products. Food and Bioprocess Technology 11 (2):223–41. doi: 10.1007/s11947-017-1961-9.
   Web of Science ®Google Scholar
• Kuroda, C., and M. Wada. 1933. Kuromamin, the colouring matter of ‘Kuromame’. Proceedings of the Imperial Academy 9 (9):517–20. doi: 10.2183/pjab1912.9.517.
   Google Scholar
• Kwak, C. S., S. C. Park, and K. Y. Song. 2012. Doenjang, a fermented soybean paste, decreased visceral fat accumulation and adipocyte size in rats fed with high fat diet more effectively than nonfermented soybeans. Journal of Medicinal Food 15 (1):1–9. doi: 10.1089/jmf.2010.1224.
   PubMed Web of Science ®Google Scholar
• Lai, C.-Q., K. L. Tucker, L. D. Parnell, X. Adiconis, B. García-Bailo, J. Griffith, M. Meydani, and J. M. Ordovás. 2008. PPARGC1A variation associated with DNA damage, diabetes, and cardiovascular diseases the Boston Puerto Rican Health Study. Diabetes 57 (4):809–16. doi: 10.2337/db07-1238.
   PubMed Web of Science ®Google Scholar
• Lee, C. C., Dudonné, S. P. Dubé, Y. Desjardins, J. H. Kim, J. S. Kim, Jong Eun Kim, J. H. Y. Park, K. W. Lee, and C. Y. Lee. 2017. Comprehensive phenolic composition analysis and evaluation of Yak-Kong soybean (Glycine Max) for the prevention of atherosclerosis. Food Chemistry 234:486–493. doi: 10.1016/j.foodchem.2017.05.012.
   PubMed Web of Science ®Google Scholar
• Lee, C.-H., S.-H., Oh, E.-J. Yang, and Y.-S. Kim. 2006. Effects of raw, cooked, and germinated small black soybean powders on dietary fiber content and gastrointestinal functions. Food Science and Biotechnology 15 (4):635–638.
   Web of Science ®Google Scholar
• Lee, H.-J., H.-E. Cho, and H.-J. Park. 2021. Germinated black soybean fermented with Lactobacillus pentosus SC65 alleviates DNFB-induced delayed-type hypersensitivity in C57BL/6N mice. Journal of Ethnopharmacology 265:113236. doi: 10.1016/j.jep.2020.113236.
   PubMed Web of Science ®Google Scholar
• Lee, J. H., N. S. Kang, S.-O. Shin, S.-H. Shin, S.-G. Lim, D.-Y. Suh, I.-Y. Baek, K.-Y. Park, and T. J. Ha. 2009. Characterisation of anthocyanins in the black soybean (Glycine max L.) by HPLC-DAD-ESI/MS analysis. Food Chemistry 112 (1):226–31. doi: 10.1016/j.foodchem.2008.05.056.
   Web of Science ®Google Scholar
• Lee, K. J., D. Y. Baek, G. A. Lee, G. T. Cho, Y. Sup So, J. Ro Lee, K. Ho Ma, J. W. Chung, and D. Y. Hyun. 2020. Phytochemicals and antioxidant activity of Korean black soybean (Glycine max l.) landraces. Antioxidants 9 (3):213. doi: 10.3390/antiox9030213.
   Web of Science ®Google Scholar
• Lee, K. J., J.-R. Lee, K.-H. Ma, Y.-H. Cho, G.-A. Lee, and J.-W. Chung. 2016. Anthocyanin and isoflavone contents in Korean black soybean landraces and their antioxidant activities. Plant Breeding and Biotechnology 4 (4):441–52. doi: 10.9787/PBB.2016.4.4.441.
   Google Scholar
• Lee, M., S. Richard Sorn, Y. Park, and H. K. Park. 2016. Anthocyanin rich-black soybean testa improved visceral fat and plasma lipid profiles in overweight/obese Korean adults: A randomized controlled trial. Journal of Medicinal Food 19 (11):995–1003. doi: 10.1089/jmf.2016.3762.
   PubMed Web of Science ®Google Scholar
• Lee, S.-J., P. Seguin, J.-J. Kim, H.-I. Moon, H.-M. Ro, E.-H. Kim, S.-H. Seo, E.-Y. Kang, J.-K. Ahn, and I.-M. Chung. 2010. Isoflavones in Korean soybeans differing in seed coat and cotyledon color. Journal of Food Composition and Analysis 23 (2):160–5. doi: 10.1016/j.jfca.2009.08.005.
   Web of Science ®Google Scholar
• Lei, Y., Zhang, D. J. Yu, H. Dong, J. Zhang, Shiming Yang, and S. Yang. 2017. Targeting autophagy in cancer stem cells as an anticancer therapy. Cancer Letters 393:33–9. doi: 10.1016/j.canlet.2017.02.012.
   PubMed Web of Science ®Google Scholar
• Li, F., Z.-H. Liu, X. Tian, T. Liu, H.-L. Wang, and G. Xiao. 2020. Black soybean seed coat extract protects Drosophila melanogaster against Pb toxicity by promoting iron absorption. Journal of Functional Foods 75:104201. doi: 10.1016/j.jff.2020.104201.
   Web of Science ®Google Scholar
• Li, G., R. Ma, C. Huang, Q. Tang, Q. Fu, H. Liu, B. Hu, and J. Xiang. 2008. Protective effect of erythropoietin on β-amyloid-induced PC12 cell death through antioxidant mechanisms. Neuroscience Letters 442 (2):143–7. doi: 10.1016/j.neulet.2008.07.007.
   PubMed Web of Science ®Google Scholar
• Lin, P.-Y., and H.-M. Lai. 2006. Bioactive compounds in legumes and their germinated products. Journal of Agricultural and Food Chemistry 54 (11):3807–14. doi: 10.1021/jf060002o.
   PubMed Web of Science ®Google Scholar
• Liu, C., S. Li, R. Tsao, S. Li, and Y. Zhang. 2017. Extraction and isolation of potential anti-stroke compounds from black soybean (Glycine max L. Merrill) guided by in vitro PC12 cell model. Journal of Functional Foods 31:295–303. doi: 10.1016/j.jff.2017.02.011.
   Web of Science ®Google Scholar
• Liu, J., X.-y. Wen, X.-q. Zhang, H.-m. Pu, J. Kan, and C.-h. Jin. 2015. Extraction, characterization and in vitro antioxidant activity of polysaccharides from black soybean. International Journal of Biological Macromolecules 72:1182–90. doi: 10.1016/j.ijbiomac.2014.08.058.
   PubMed Web of Science ®Google Scholar
• Lizárraga-Velázquez, C. E., N. Leyva-López, C. Hernández, E. P. Gutiérrez-Grijalva, J. A. Salazar-Leyva, I. Osuna-Ruíz, E. Martínez-Montaño, J. Arrizon, A. Guerrero, A. Benitez-Hernández, et al. 2020. Antioxidant molecules from plant waste: Extraction techniques and biological properties. Processes 8 (12):1566. doi: 10.3390/pr8121566.
   Web of Science ®Google Scholar
• Lönnerdal, B. 2009. Soybean ferritin: Implications for iron status of vegetarians. American Journal of Clinical Nutrition 89 (5):1680S–1685S. doi: 10.3945/ajcn.2009.26736W.
   PubMed Web of Science ®Google Scholar
• Ma, M., Y. Xie, and C. Wang. 2021. Effect of anthocyanin-rich extract from black soybean coat on wheat dough rheology and noodle texture. Journal of Food Processing and Preservation 45 (1). doi: 10.1111/jfpp.15007.
   PubMed Web of Science ®Google Scholar
• Magalhães, L. M., M. A. Segundo, S. Reis, and J. L. F. C. Lima. 2008. Methodological aspects about in vitro evaluation of antioxidant properties. Analytica Chimica Acta 613 (1):1–19. doi: 10.1016/j.aca.2008.02.047.
   PubMed Web of Science ®Google Scholar
• Manabe, T., S. Kubo, M. Kodama, and Y. Bessyo. 1965. Studies on the prevention of discoloration in red parts of white peaches. Part III. Nippon Shokuhin Kogyo GAKKAISHI 12 (11):472–6. doi: 10.3136/nskkk1962.12.472.
   Google Scholar
• Maria John, K. M., S. Natarajan, and D. L. Luthria. 2016. Metabolite changes in nine different soybean varieties grown under field and greenhouse conditions. Food Chemistry 211:347–55. doi: 10.1016/j.foodchem.2016.05.055.
   PubMed Web of Science ®Google Scholar
• Martino, H. S. D. 2011. Nutritional and bioactive compounds of soybean: Benefits on human health. In Soybean and Health, eds. L. d. M. Cardoso, Ch. 21, 465–488. Rijeka: IntechOpen. doi: 10.5772/17575.
   Google Scholar
• Mateos-Aparicio, I., A. Redondo Cuenca, M. J. Villanueva-Suárez, and M. A. Zapata-Revilla. 2008. Soybean, a promising health source. Nutricion Hospitalaria 23 (4):305–12. http://www.ncbi.nlm.nih.gov/pubmed/18604315.
   PubMed Web of Science ®Google Scholar
• Matsukawa, T., T. Inaguma, J. Han, M. O. Villareal, and H. Isoda. 2015. Cyanidin-3-glucoside derived from black soybeans ameliorate type 2 diabetes through the induction of differentiation of preadipocytes into smaller and insulin-sensitive adipocytes. The Journal of Nutritional Biochemistry 26 (8):860–7. doi: 10.1016/j.jnutbio.2015.03.006.
   PubMed Web of Science ®Google Scholar
• Medic, J., C. Atkinson, and C. R. Hurburgh. 2014. Current knowledge in soybean composition. JAOCS, Journal of the American Oil Chemists’ Society 91 (3):363–384. doi: 10.1007/s11746-013-2407-9.
   Web of Science ®Google Scholar
• Michel, T., and P. M. Vanhoutte. 2010. Cellular signaling and NO production. Pflugers Archiv European Journal of Physiology 459 (6):807–816. doi: 10.1007/s00424-009-0765-9.
   PubMed Web of Science ®Google Scholar
• Moon, J. K., and T. Shibamoto. 2009. Antioxidant assays for plant and food components. Journal of Agricultural and Food Chemistry 57 (5):1655–66. doi: 10.1021/jf803537k.
   PubMed Web of Science ®Google Scholar
• Moore, R. J., K. G. Jackson, and A. M. Minihane. 2009. Green tea (Camellia sinensis) catechins and vascular function. British Journal of Nutrition 102 (12):1790–802. doi: 10.1017/S0007114509991218.
   PubMed Web of Science ®Google Scholar
• Moriyasu, Y., C. Fukumoto, M. Wada, E. Yano, H. Murase, M. Mizuno, N. Zaima, and T. Moriyama. 2021. Validation of antiobesity effects of black soybean seed coat powder suitable as a food material: Comparisons with conventional yellow soybean seed coat powder. Foods 10 (4):841. doi: 10.3390/foods10040841.
   PubMed Web of Science ®Google Scholar
• Muhamad, I. I., N. D. Hassan, S. N. H. Mamat, N. M. Nawi, W. A. Rashid, and N. A. Tan. 2017. Extraction technologies and solvents of phytocompounds from plant materials: Physicochemical characterization and identification of ingredients and bioactive compounds from plant extract using various instrumentations. In Ingredients extraction by physicochemical methods in food, eds. A. M. Grumezescu and A. M. Holban, 523–60. USA: Elsevier. doi: 10.1016/b978-0-12-811521-3.00014-4.
   Google Scholar
• Nam, Y., and D. Lee. 2014. Ameliorating effects of constituents from cortex acanthopanacis radicis on memory impairment in mice induced by scopolamine. Journal of Traditional Chinese Medicine = Chung i Tsa Chih Ying Wen Pan 34 (1):57–62. doi: 10.1016/S0254-6272(14)60055-8.
   PubMed Web of Science ®Google Scholar
• Nampoothiri, S. V., A. Prathapan, O. Lijo Cherian, K. G. Raghu, V. V. Venugopalan, and A. Sundaresan. 2011. In vitro antioxidant and inhibitory potential of terminalia bellerica and emblica officinalis fruits against LDL oxidation and key enzymes linked to type 2 diabetes. Food and Chemical Toxicology 49 (1):125–31. doi: 10.1016/j.fct.2010.10.006.
   PubMed Web of Science ®Google Scholar
• Naresh, S., M. K. Ong, K. Thiagarajah, N. B. S. Jehan Muttiah, B. Kunasundari, and H. S. Lye. 2019. Engineered soybean-based beverages and their impact on human health. In eds. A. M. Grumezescu and A. M. Holban, Non-alcoholic beverages, 329–61. USA: Elsevier. doi: 10.1016/B978-0-12-815270-6.00011-6.
   Google Scholar
• Nikolić, V., S. Žilić, M. Simić, and V. Perić. 2020. Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits. Food and Feed Research 47 (2):99–107. doi: 10.5937/ffr47-29424.
   Google Scholar
• Nizamutdinova, I. T., Y. M. Kim, J. I. Chung, S. C. Shin, Y.-K. Jeong, H. G. Seo, J. H. Lee, K. C. Chang, and H. J. Kim. 2009. Anthocyanins from black soybean seed coats stimulate wound healing in fibroblasts and keratinocytes and prevent inflammation in endothelial cells. Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association 47 (11):2806–12. doi: 10.1016/j.fct.2009.08.016.
   PubMed Web of Science ®Google Scholar
• Norton, G. J., C. M. Deacon, A. Mestrot, J. Feldmann, P. Jenkins, C. Baskaran, and A. A. Meharg. 2015. Cadmium and lead in vegetable and fruit produce selected from specific regional areas of the UK. Science of the Total Environment 533:520–7. doi: 10.1016/j.scitotenv.2015.06.130.
   PubMed Web of Science ®Google Scholar
• Paik, S.-S., E. Jeong, S. W. Jung, T. J. Ha, S. Kang, S. Sim, J. H. Jeon, M.-H. Chun, and I.-B. Kim. 2012. Anthocyanins from the seed coat of black soybean reduce retinal degeneration induced by N-methyl-N-nitrosourea. Experimental Eye Research 97 (1):55–62. doi: 10.1016/j.exer.2012.02.010.
   PubMed Web of Science ®Google Scholar
• Panche, A. N., A. D. Diwan, and S. R. Chandra. 2016. Flavonoids: An overview. Journal of Nutritional Science 5:e47. doi: 10.1017/jns.2016.41.
   PubMed Web of Science ®Google Scholar
• Park, M.-Y.,J.-M. Kim,J.-S. Kim,M.-G. Choung, andM.-K. Sung. 2015. Chemopreventive Action of Anthocyanin-rich Black Soybean Fraction in APCMin/+ Intestinal Polyposis Model. Journal of Cancer Prevention 20 (3):193–201. doi:10.15430/JCP.2015.20.3.193.
   PubMedGoogle Scholar
• Patel, D. K., and V. A. Pandya. 2015. Homemade black soybean milk and its nutritional evaluation-A physical and biochemical study. World Journal of Pharmaceutical Research 4 (4):1809–14.
   Google Scholar
• Patel, K. D., and A. V. Pandya. 2014. Assessment and biochemical analysis of black soybean (with and without seed coat). World Journal of Pharmaceutical Research 4 (4):1809–14.
   Google Scholar
• Peng, H., W. Li, H. Li, Z. Deng, and B. Zhang. 2017. Extractable and non-extractable bound phenolic compositions and their antioxidant properties in seed coat and cotyledon of black soybean (Glycinemax (L.) Merr). Journal of Functional Foods 32:296–312. doi: 10.1016/j.jff.2017.03.003.
   Web of Science ®Google Scholar
• Pfeffer, C, andA. Singh. 2018. Apoptosis: A Target for Anticancer Therapy. International Journal of Molecular Sciences 19 (2):448.doi:10.3390/ijms19020448.
   PubMed Web of Science ®Google Scholar
• Preedy, V. V., R. R. Watson, and P. Vinood. 2011. Nuts and seeds in health and disease prevention. USA: Elsevier. doi: 10.1016/C2009-0-01960-6.
   Google Scholar
• Ren, C., W. Xiong, D. Peng, Y. He, P. Zhou, J. Li, and B. Li. 2018. Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity. Food Research International (Ottawa, Ont.) 112:284–90. doi: 10.1016/j.foodres.2018.06.034.
   PubMed Web of Science ®Google Scholar
• Rimbach, G., C. Boesch-Saadatmandi, J. Frank, D. Fuchs, U. Wenzel, H. Daniel, W. L. Hall, and P. D. Weinberg. 2008. Dietary isoflavones in the prevention of cardiovascular disease - A molecular perspective. Food and Chemical Toxicology 46 (4):1308–19. doi: 10.1016/j.fct.2007.06.029.
   PubMed Web of Science ®Google Scholar
• Risfianty, D. K., C. Mahdi, D. K. Wuragil, and A. Aulani. 2016. Dietary fiber of Glycine max (L.) Merr compound as antihypercholesterolemia to MDA levels and hepar histopatology on hypercholesterolemic rats. International Journal of Pharmaceutical and Clinical Research 8 (7):695–8.
   Google Scholar
• Ryu, D., and E. Koh. 2018. Application of response surface methodology to acidified water extraction of black soybeans for improving anthocyanin content, total phenols content and antioxidant activity. Food Chemistry 261:260–6. doi: 10.1016/j.foodchem.2018.04.061.
   PubMed Web of Science ®Google Scholar
• Saha, S., A. Gupta, V. Mahajan, S. Kundu, and H. S. Gupta. 2008. Physicochemical and nutritional attributes in 20 black soybean lines (Glycine max L.) of Himalayan Region, India. Journal of Food Quality 31 (1):79–95. doi: 10.1111/j.1745-4557.2007.00185.x.
   Web of Science ®Google Scholar
• Savun-Hekimoğlu, B. 2020. A review on sonochemistry and its environmental applications. Acoustics 2 (4):766–75. doi: 10.3390/acoustics2040042.
   Web of Science ®Google Scholar
• Singh, M., T. Thrimawithana, R. Shukla, and B. Adhikari. 2020. Managing obesity through natural polyphenols: A review. Future Foods 1-2:100002. doi: 10.1016/j.fufo.2020.100002.
   Google Scholar
• Slavin, M., Y. Lu, N. Kaplan, and L. Yu. 2013. Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers. Food Chemistry 141 (2):1166–74. doi: 10.1016/j.foodchem.2013.04.039.
   PubMed Web of Science ®Google Scholar
• Sun, L.-Q., X.-P. Ding, J. Qi, H. Yu, S.-a. He, J. Zhang, H.-X. Ge, and B.-Y. Yu. 2012. Antioxidant anthocyanins screening through spectrum–Effect relationships and DPPH-HPLC-DAD analysis on nine cultivars of introduced rabbiteye blueberry in China. Food Chemistry 132 (2):759–65. doi: 10.1016/j.foodchem.2011.11.030.
   Web of Science ®Google Scholar
• Suneja, P., Yadav, S. S. Mandal, K. S. Negi, Kc Muneem, and S. K. Mishra. 2010. Oil and protein quality of black seeded soybean germplasm. Indian Journal of Plant Genetic Resources 23 (1):33–9.
   Google Scholar
• Tabit, C. E., W. B. Chung, N. M. Hamburg, and J. A. Vita. 2010. Endothelial dysfunction in Diabetes mellitus: Molecular mechanisms and clinical implications. Reviews in Endocrine & Metabolic Disorders 11 (1):61–74. doi: 10.1007/s11154-010-9134-4.
   PubMed Web of Science ®Google Scholar
• Tanaka, W., H. Matsuyama, D. Yokoyama, Y. Yamashita, H. Ashida, M. Sakono, and H. Sakakibara. 2020. Daily consumption of black soybean (Glycine max L.) seed coat polyphenols attenuates dyslipidemia in apolipoprotein E-deficient mice. Journal of Functional Foods 72:104054. doi: 10.1016/j.jff.2020.104054.
   Web of Science ®Google Scholar
• Tidke, S. A., D. Ramakrishn, S. Kiran, G. Kosturkova, and G. A. Ravishanka. 2015. Nutraceutical potential of soybean: Review. Asian Journal of Clinical Nutrition 7 (2):22–32. doi: 10.3923/ajcn.2015.22.32.
   Google Scholar
• Tsukamoto, C., S. Shimada, K. Igita, S. Kudou, M. Kokubun, K. Okubo, and K. Kitamura. 1995. Factors affecting isoflavone content in soybean seeds: Changes in isoflavones, saponins, and composition of fatty acids at different temperatures during seed development. Journal of Agricultural and Food Chemistry 43 (5):1184–92. doi: 10.1021/jf00053a012.
   Web of Science ®Google Scholar
• Umakawa, H., K. Sudo, K. Mishra, K. Tachibana, and H. Shimamura. 2010. Data structure mapping of black soybean multi-temporal and multilateral observation with graphical modelling. International Archives of the Photogrammetry. Remote Sensing and Spatial Information Science XXXVIII (8):488–491.
   Google Scholar
• Varnosfaderani, S. M., S. H. Razavi, and A. M. Fadda. 2019. Germination and fermentation of soybeans: Two healthy steps to release angiotensin converting enzyme inhibitory activity compounds. Applied Food Biotechnology 6:201–215. doi: 10.22037/afb.v6i4.25475.
   Web of Science ®Google Scholar
• Vollset, M., N. Iszatt, Ø. Enger, E. L. F. Gjengedal, and M. Eggesbø. 2019. Concentration of mercury, cadmium, and lead in breast milk from Norwegian mothers: Association with dietary habits, amalgam and other factors. Science of the Total Environment 677:466–73. doi: 10.1016/j.scitotenv.2019.04.252.
   PubMed Web of Science ®Google Scholar
• Wang, X., H. Yong, L. Gao, L. Li, M. Jin, and J. Liu. 2019. Preparation and characterization of antioxidant and PH-sensitive films based on chitosan and black soybean seed coat extract. Food Hydrocolloids. 89:56–66. doi: 10.1016/j.foodhyd.2018.10.019.
   Web of Science ®Google Scholar
• Wu, W.,Q. Zhang,Y. Zhu,H.-M. Lam,Z. Cai, andD. Guo. 2008. Comparative Metabolic Profiling Reveals Secondary Metabolites Correlated with Soybean Salt Tolerance. Journal of Agricultural and Food Chemistry 56 (23):11132–8. doi:10.1021/jf8024024.
   PubMed Web of Science ®Google Scholar
• Wu, H. J., J. C. Deng, C. Q. Yang, J. Zhang, Q. Zhang, X. C. Wang, F. Yang, W. Y. Yang, and J. Liu. 2017. Metabolite profiling of isoflavones and anthocyanins in black soybean [: Glycine Max (L.) Merr.] seeds by HPLC-MS and geographical differentiation analysis in Southwest China. Analytical Methods 9 (5):792–802. doi: 10.1039/C6AY02970A.
   Web of Science ®Google Scholar
• Xu, B., and S. K. C. Chang. 2008. Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones. Journal of Agricultural and Food Chemistry 56 (18):8365–73. doi: 10.1021/jf801196d.
   PubMed Web of Science ®Google Scholar
• Xu, J. L., J. S. Shin, S. K. Park, S. Kang, S. C. Jeong, J. K. Moon, and Y. Choi. 2017. Differences in the metabolic profiles and antioxidant activities of wild and cultivated black soybeans evaluated by correlation analysis. Food Research International (Ottawa, Ont.) 100:166–74. doi: 10.1016/j.foodres.2017.08.026.
   PubMed Web of Science ®Google Scholar
• Yamane, T., T. J. Seok, N. Goto-Yamamoto, Y. Koshita, and S. Kobayashi. 2006. Effects of temperature on anthocyanin biosynthesis in grape berry skins. American Journal of Enology and Viticulture 57:54–59.
   Web of Science ®Google Scholar
• Yamashita, Y., A. Nakamura, F. Nanba, S. Saito, T. Toda, J. Nakagawa, and H. Ashida. 2020. Black soybean improves vascular function and blood pressure: A randomized, placebo controlled, crossover trial in humans. Nutrients 12 (9):2755. doi: 10.3390/nu12092755.
   PubMed Web of Science ®Google Scholar
• Yamashita, Y., Y. Yoshioka, and H. Ashida. 2020. Health beneficial functions of black soybean polyphenols. In Functional Foods and Biotechnology eds. K. Shetty and D. Sarkar, 87-98. BocaRaton: CRC Press. doi: 10.1201/9781003003830-6.
   Google Scholar
• Yang, Z., Y. Zhou, J.-J. Xing, X.-N. Guo, and K.-X. Zhu. 2022. Effect of superheated steam treatment and extrusion on lipid stability of black soybean noodles during storage. Food Control 132:108388. doi: 10.1016/j.foodcont.2021.108388.
   Web of Science ®Google Scholar
• Yanthan, A. W. 2012. Development of soy-fruit blended beverages for enhanced functional quality, Thesis, Indian Agricultural Research Institute, New Delhi, India
   Google Scholar
• Yazdi‐Samadi, B., R. W. Rinne, and R. D. Seif. 1977. Components of developing soybean seeds: Oil, protein, sugars, starch, organic acids, and amino acids 1. Agronomy Journal 69 (3):481–6. doi: 10.2134/agronj1977.00021962006900030037x.
   Web of Science ®Google Scholar
• Yoshikura, K., and Y. Hamaguchi. 1969. Anthocyanins of black soybean. Eiyo to Shokuryo 22 (6):367–70. doi: 10.4327/jsnfs1949.22.367.
   Google Scholar
• Yu, C.-A., and C.-Y. Yang. 2019a. Bio-ionic liquid pretreatment and ultrasound-promoted enzymatic hydrolysis of black soybean okara. Journal of Bioscience and Bioengineering 127 (6):767–73. doi: 10.1016/j.jbiosc.2018.12.007.
   PubMed Web of Science ®Google Scholar
• Yu, C.‐A., and C. ‐Y. Yang. 2019b. Effect of ultrasound on the extraction of bioactive aglycone isoflavones for the green valorization of black soybean residue (Okara). Journal of Food Processing and Preservation 43 (7):e13944. doi: 10.1111/jfpp.13944.
   Web of Science ®Google Scholar
• Yuan, G., Y. Jia, Y. Pan, W. Li, C. Wang, L. Xu, C. Wang, and H. Chen. 2020. Preparation and characterization of shrimp shell waste protein-based films modified with oolong tea, corn silk and black soybean seed coat extracts. Polymer Testing 81:106235. doi: 10.1016/j.polymertesting.2019.106235.
   Web of Science ®Google Scholar
• Zhang, R. F., F. X. Zhang, M. W. Zhang, Z. C. Wei, C. Y. Yang, Y. Zhang, X. J. Tang, Y. Y. Deng, and J. W. Chi. 2011. Phenolic composition and antioxidant activity in seed coats of 60 Chinese black soybean (Glycine max L. Merr.) varieties. Journal of Agricultural and Food Chemistry 59 (11):5935–44. doi: 10.1021/jf201593n.
   PubMed Web of Science ®Google Scholar
• Zhang, T., S. Jiang, C. He, Y. Kimura, Y. Yamashita, and H. Ashida. 2013. Black soybean seed coat polyphenols prevent B(a)P-induced DNA damage through modulating drug-metabolizing enzymes in HepG2 cells and ICR mice. Mutation Research - Genetic Toxicology and Environmental Mutagenesis 752:34–41. doi: 10.1016/j.mrgentox.2013.01.002.
   Web of Science ®Google Scholar
• Zhong, Y., Z. Wang, and Y. Zhao. 2015. Impact of radio frequency, microwaving, and high hydrostatic pressure at elevated temperature on the nutritional and antinutritional components in black soybeans. Journal of Food Science 80 (12):C2732–9. doi: 10.1111/1750-3841.13131.
   PubMed Web of Science ®Google Scholar
• Žilić, S., H. G. Akıllıoğlu, A. Serpen, V. Perić, and V. Gökmen. 2013. Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. European Food Research and Technology 237 (3):409–18. doi: 10.1007/s00217-013-2005-y.
   Web of Science ®Google Scholar
• Zou, Y. S. K. C. Chang. 2011. Effect of black soybean extract on the suppression of the proliferation of human AGS gastric cancer cells via the induction of apoptosis. Journal of Agricultural and Food Chemistry 59 (9):4597–605. doi: 10.1021/jf104945x.
   PubMed Web of Science ®Google Scholar