Anti-inflammatory Effects of Isoflavone Powder Produced from Soybean Cake-Reference-Cited by-同舟云学术

Anti-inflammatory Effects of Isoflavone Powder Produced from Soybean Cake

Published:2007-12-01 Issue:26 Volume:55 Page:11068-11079
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kao T. H.¹,Wu W. M.¹,Hung C. F.¹,Wu W. B.¹,Chen B. H.¹

Affiliation:

1. Graduate Institute of Nutrition and Food Science; School of Medicine, College of Medicine; and Graduate Institute of Medicine, College of Medicine, Fu Jen University, Taipei, Taiwan 242

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071851u

Reference35 articles.

1. Genistein arrests hepatoma cells at G2/M phase: involvement of ATM activation and upregulation of p21waf1/cip1 and Wee1

2. Soy-isoflavone-enriched foods and inflammatory biomarkers of cardiovascular disease risk in postmenopausal women: interactions with genotype and equol production

3. Functional Components in Soybean Cake and Their Effects on Antioxidant Activity

4. Genistein and quercetin increase connexin43 and suppress growth of breast cancer cells

5. Anti-Inflammatory Effects of Isoflavones are Dependent on Flow and Human Endothelial Cell PPARγ

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