ArticleNPJ science of food2025
Indole compounds from fermented soybean products activate the aryl hydrocarbon receptor to reduce liver injury.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
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Authors and funding
8 authors.
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Abstract
The consumption of stinky tofu, a traditional fermented soybean product from China, elevates the concentrations of indole and trimethylindole in murine feces and increases the levels of indole in serum, as well as indole in the liver. These hepatic compounds act as ligands for the Aryl Hydrocarbon Receptor (AHR), triggering activation of this receptor, which subsequently enhances the expression of the enzyme cytochrome P450 (CYP) 1A1. This upregulation diminishes the levels of pro-inflammatory cytokines, thereby attenuating alcohol-induced liver injury. This study underscores the potential of dietary indole from stinky tofu to mitigate Alcoholic liver disease (ALD), laying a foundation for the development of functional foods and novel treatment strategies for ALD.
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