Higher bioavailability of isoflavones after a single ingestion of aglycone-rich fermented soybeans compared with glucoside-rich non-fermented soybeans in Japanese postmenopausal women-Reference-Cited by-同舟云学术

Higher bioavailability of isoflavones after a single ingestion of aglycone-rich fermented soybeans compared with glucoside-rich non-fermented soybeans in Japanese postmenopausal women

Published:2010-11-22 Issue:4 Volume:91 Page:658-663
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Okabe Yuki,Shimazu Tsukasa,Tanimoto Hiroyuki

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4228/fullpdf

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4. The soy isoflavone genistein decreases adipose deposition in mice;Naaz;Endocrinology,2003

5. Soy protein and isoflavones: their effects on blood lipids and bone density in postmenopausal women;Potter;Am J Clin Nutr,1998

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