Isoflavone Aglycon and Glucoconjugate Content of High- and Low-Soy U.K. Foods Used in Nutritional Studies-Reference-Cited by-同舟云学术

Isoflavone Aglycon and Glucoconjugate Content of High- and Low-Soy U.K. Foods Used in Nutritional Studies

Published:2002-02-07 Issue:6 Volume:50 Page:1404-1410
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wiseman Helen¹,Casey Karen¹,Clarke Don B.¹,Barnes Karen A.¹,Bowey Elizabeth¹

Affiliation:

1. Department of Nutrition and Dietetics, Nutrition, Food and Health Research Centre, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NN, United Kingdom; DEFRA Central Science Laboratory (CSL), Sand Hutton, York YO41 1LZ, United Kingdom; and TNO-BIBRA International, Woodmansterne Road, Carshalton, Surrey SM5 4DS, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011243t

Reference27 articles.

1. 2Phytoestrogens and breast cancer

2. Phyto-oestrogens: where are we now?

3. The therapeutic potential of phytoestrogens

4. Isoflavone phytoestrogens consumed in soy decrease F2-isoprostane concentrations and increase resistance of low-density lipoprotein to oxidation in humans

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