Isoflavonoid Content of Hong Kong Soy Foods

Author:

Chan Sieu G.1,Murphy Patricia A.2,Ho Suzanne C.1,Kreiger Nancy3,Darlington Gerarda4,So Edwin K. F.1,Chong Portia Y. Y.1

Affiliation:

1. Department of Community and Family Medicine and Centre of Research and Promotion of Women’s Health, School of Public Health, Chinese University of Hong Kong, Room 419, School of Public Health, Prince of Wales Hospital, Shatin, New Territories, Hong Kong SAR

2. Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Sciences Building, Ames, Iowa 50011-1061

3. Cancer Care Ontario and Dalla Lana School of Public Health, University of Toronto, 620 University Avenue, 11th Floor, Toronto, Ontario M5G 2L7, Canada

4. Department of Mathematics and Statistics, University of Guelph, 50 Stone Road East, Room 514, MacNaughton Building, Guelph, Ontario N1G 2W1, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Reference19 articles.

1. Soybean Foods and Their Benefits: Potential Mechanisms of Action

2. Isoflavones, substances with multi-biological and clinical properties

3. U.S. Department of Agriculture, Agricultural Research Service. USDA-Iowa State University Database on the Isoflavone Content of Foods, Release 1.3. (2002. Nutrient Data Laboratory Web site (http://www.nal.usda.gov/fnic/foodcomp/Data/isoflav/isoflav.html).

4. U.S. Department of Agriculture, Agricultural Research Service. USDA Database for the Isoflavone Content of Selected Foods, Release 2.0. (2008. Nutrient Data Laboratory Home Page (http://www.ars.usda.gov/nutrientdata/isoflav).

5. Dietary Sources and Determinants of Soy Isoflavone Intake among Midlife Chinese Women in Hong Kong

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