Factors Affecting the Bioavailability of Soy Isoflavones in Humans after Ingestion of Physiologically Relevant Levels from Different Soy Foods-Reference-Cited by-同舟云学术

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Factors Affecting the Bioavailability of Soy Isoflavones in Humans after Ingestion of Physiologically Relevant Levels from Different Soy Foods

Published:2006-01-01 Issue:1 Volume:136 Page:45-51
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Cassidy Aedin,Brown Jonathan E.,Hawdon Anne,Faughnan Marian S.,King Laurence J.,Millward Joe,Zimmer-Nechemias Linda,Wolfe Brian,Setchell Kenneth D.R.

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/136/1/45/23895237/45.pdf

Reference32 articles.

1. Phytoestrogen content of processed soybean products;Murphy;Food Technol.,1982

2. Genistein and daidzein, and their β-glucoside conjugates: anti-tumor isoflavones in soybean foods from American and Asian diets;Coward;J Agric Food Chem.,1993

3. Variations in isoflavone levels in soy foods and soy protein isolates and issues relating to isoflavones databases and food labelling;Setchell;J Agric Food Chem.,2003

4. Bioavailability of pure isoflavones in healthy humans and analysis of commercial soy isoflavone supplements;Setchell;J Nutr.,2001

5. Comparing the pharmacokinetics of daidzein and genistein with the use of 13C-labeled tracers in premenopausal women;Setchell;Am J Clin Nutr.,2003

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