The key importance of soy isoflavone bioavailability to understanding health benefits

Critical Reviews in Food Science and Nutrition

Volumn 48, Issue 6, 2008, Pages 538-552

  Larkin, Theresa ^a   Price, William E ^a   Astheimer, Lee ^a  

^a UNIVERSITY OF WOLLONGONG   (Australia)

Author keywords

Bioavailability; Daidzein; Equol; Genistein; Gut microbiota; Soy isoflavones

Indexed keywords

ISOFLAVONE DERIVATIVE;

ARTICLE; BIOAVAILABILITY; CHEMICAL STRUCTURE; CHEMISTRY; HUMAN; SOYBEAN;

BIOLOGICAL AVAILABILITY; HUMANS; ISOFLAVONES; MOLECULAR STRUCTURE; SOY FOODS; SOYBEANS;

GLYCINE MAX;

EID: 45849115105     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390701542716     Document Type: Article

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