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Abstract This review paper explores the history, cultural significance, and functional characteristics of soybean paste (doenjang) in Korean cuisine. In particular, it covers its origins, cultural importance, production methods, functionalities, and associated risks. This review delves into the nutritional and functional aspects of fermented soybean products, focusing on compounds in soybean paste linked to health benefits, such as anticancer, anti-obesity, anti-diabetic, and antithrombotic properties. The key bioactive compounds identified in soybean paste include total phenols, total flavonoids, γ-Aminobutyric acid, vitamin B group, and vitamin E. These compounds are primarily produced through microbial fermentation, which enhances their biological activity. Additionally, the review addresses potential risks such as biogenic amines, aflatoxins, Bacillus cereus contamination, and high sodium levels, and suggests methods for mitigating these risks. By synthesizing current research, this paper aims to provide a comprehensive understanding of the physiological compounds in soybean paste and their health benefits. It also highlights the need for strategies to reduce associated risks.

Abstract Background Allium hookeri is widely consumed as a vegetable and herbal medicine in Asia. A. hookeri has been reported anti-inflammatory, anti-obesity, osteoblastic, anti-oxidant, and anti-diabetic effects in animal studies. We investigated the anti-diabetic effects of A. hookeri aqueous extract (AHE) in the Korean subjects. Methods Prediabetic subjects (100 ≤ fasting plasma glucose (FPG)

Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy participants. Methods: A randomized, double-blind, placebo-controlled trial was conducted. Sixty participants (48 women and 12 men) were randomly assigned to one of two groups: One group received 35 g CKJ daily for 12 weeks, and the other received a placebo at the same dosing frequency. A skin prick test with histamine (10 mg/mL) was conducted on the ventral forearm 10 cm from the elbow, and assessed 15 minutes later. Outcomes included measurement of efficacy [skin wheal response, immunoglobulin E (IgE), histamine, interferon-gamma, interleukin-4, eosinophil, and eosinophil cationic protein (ECP)], and safety (adverse events, laboratory test results, electrocardiogram, anthropometric values, and vital signs). Results: Fifty-five participants (28 in the CKJ group and 27 in the placebo group) completed the study. After 12 weeks of supplementation, participants in the CKJ group showed a significant reduction in histamine-induced skin wheal areas compared with placebo group (p