Synthesis of Isoflavone Aglycones and Equol in Soy Milks Fermented by Food-Related Lactic Acid Bacteria and Their Effect on Human Intestinal Caco-2 Cells-Reference-Cited by-同舟云学术

Synthesis of Isoflavone Aglycones and Equol in Soy Milks Fermented by Food-Related Lactic Acid Bacteria and Their Effect on Human Intestinal Caco-2 Cells

Published:2010-09-07 Issue:19 Volume:58 Page:10338-10346
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Di Cagno Raffaella¹,Mazzacane Francesco¹,Rizzello Carlo G.¹,Vincentini Olimpia²,Silano Marco²,Giuliani Giammaria³,De Angelis Maria¹,Gobbetti Marco¹

Affiliation:

1. Department of Biologia e Chimica Agro-Forestale ed Ambientale, University of Bari Aldo Moro, 70126 Bari, Italy

2. Unit of Human Nutrition and Health, Department of Veterinary Public Health and Food Safety, Istituto Superiore di Sanità, Roma, Italy

3. Giuliani S.p.A., 20191 Milano, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101513r

Reference34 articles.

1. Dietary Isoflavones: Biological Effects and Relevance to Human Health

2. Soy and Cardiovascular Disease: Cholesterol Lowering and Beyond

3. Hormonal Effects of Soy Isoflavones: Studies in Premenopausal and Postmenopausal Women

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