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Young, green soybeans that are harvested before they fully mature, often boiled or steamed and served as a snack or appetizer.

A soy-based protein-rich food made from curdled soy milk, often used as a meat substitute in vegetarian and vegan diets.

Phytochemicals found in plants, particularly in legumes like soybeans, known for their potential health benefits and estrogen-like effects.

Unsaturated fats with at least one double bond in the trans configuration. Trans fats are often created through industrial processes and can be harmful to health when consumed in excess.

Gut-associated lymphoid tissue, a component of the immune system found in the gastrointestinal tract that helps protect against infections.

A type of filamentous fungus (Aspergillus oryzae) used in traditional fermentation processes, particularly in the production of soy sauce, miso, and sake.

A species of bacteria found in the human gut that is associated with gut health and is known to interact with the mucus lining of the intestines.

An acronym for “Symbiotic Culture Of Bacteria and Yeast,” referring to a culture used to ferment beverages like kombucha.

A type of fermentation process that occurs in the presence of oxygen, often involving the conversion of sugars into acids, gases, or alcohol.

A protein complex that plays a central role in regulating the expression of genes involved in inflammation, immunity, and cell survival.