Soy Isoflavones as Safe Functional Ingredients-Reference-Cited by-同舟云学术

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Soy Isoflavones as Safe Functional Ingredients

Published:2007-12 Issue:4 Volume:10 Page:571-580
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Song Won O.¹,Chun Ock Kyoung¹,Hwang Inkyeong²,Shin Han Seung³,Kim Bong-Gwan⁴,Kim Kun Soo⁵,Lee Sang-Yun⁵,Shin Dayeon⁶,Lee Sung G.⁷

Affiliation:

1. Department of Food Science and Human Nutrition, Michigan State University, Michigan, Republic of Korea

2. Department of Food and Nutrition, Seoul National University, Seoul, Republic of Korea

3. Dongguk University, Seoul, Republic of Korea

4. HF Foods Co. Ltd., Seoul, Republic of Korea

5. Pulmuone Health and Living Co. Ltd., Seoul, Republic of Korea

6. Department of Food and Nutriton, Ewha Womans University, Seoul, Republic of Korea

7. East Lansing Ob-Gyne Associates, East Lansing, Michigan, Republic of Korea

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2006.0620

Reference122 articles.

1. Phytoestrogens as Bioactive Ingredients in Functional Foods: Canadian Regulatory Update

2. Cellular and Physiological Effects of Soy Flavonoids

3. Bioavailability of isoflavone phytoestrogens in postmenopausal women consuming soya milk fermented with probiotic bifidobacteria

4. Antioxidant Activity of Isoflavones and Their Major Metabolites Using Different in Vitro Assays

5. Analysis of Isoflavones in Foods and Dietary Supplements

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