Anticancer properties of soy-based tempe: A proposed opinion for future meal

Front Oncol. 2022 Oct 24:12:1054399. doi: 10.3389/fonc.2022.1054399. eCollection 2022.

¹ Department of Biological Sciences, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta, Indonesia.
² Medical Study Programme, Faculty of Medicine, Brawijaya University, Malang, Indonesia.
³ Department of Nutrition and Health, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia.
⁴ Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia.
⁵ Health and Nutrition Science Department, Nutrifood Research Center, PT Nutrifood Indonesia, Jakarta, Indonesia.
⁶ Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jakarta, Indonesia.
⁷ Biochemistry and Biomolecular, Faculty of Medicine, Brawijaya University, Malang, Indonesia.

No abstract available

Keywords: anticancer; antioxidant; functional food; molecular and cellular oncology; peptides; phytochemicals; soy; tempe.