Webinar on Food Pathogen and Safety
Berlin, Germany
Seyed Hadi Razavi
University of Tehran, Karaj, Iran.
Title: Germination and Fermentation of Soybeans: Two Healthy Steps to Release Angiotensin Converting Enzyme Inhibitory Activity Compounds
Biography
Biography: Seyed Hadi Razavi
Abstract
Soybean is one of the most important grains with high proteins, good quality edible oils, appreciable amount of minerals and vitamins. Due to some disadvantages soybeans’ compounds affecting the flavour, odour and stability, different types and levels of processing are considered to make better products with healthy properties. Hypertension (high blood pressure) is one of the modern world diseases, which increases the risk of serious human health problems. There are several systems in humans’ body e.g. angiotensin converting enzyme regulator to blood pressure control. The aim of the present review is to report the effect of germination and fermentation on the concentration of bioactive compounds with angiotensin converting enzyme inhibitory properties.