The consumption of soy products positively affects DNA resistance to oxidative stress in healthy subjects

Nutrition, Metabolism and Cardiovascular Diseases

Volumn 18, Issue 9, 2008, Pages

  Spadafranca, Angela ^a   Erba, Daniela ^a   Foti, Paola ^a   Testolin, Giulio ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ISOFLAVONE DERIVATIVE;

ADULT; BLOOD; DNA DAMAGE; FEMALE; HUMAN; LETTER; OXIDATIVE STRESS; PILOT STUDY; SOYBEAN;

ADULT; DNA DAMAGE; FEMALE; HUMANS; ISOFLAVONES; OXIDATIVE STRESS; PILOT PROJECTS; SOYBEANS;

EID: 54049096426     PISSN: 09394753     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.numecd.2008.06.012     Document Type: Letter

References (6)

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2. Zhang X., Shu X.O., Gao Y.T., Yang G., Li Q., Li H., et al. Soy food consumption is associated with lower risk of coronary heart disease in Chinese women. J Nutr 133 9 (2003) 2874-2878
3. McCue P., and Shetty K. Health benefits of soy isoflavonoids and strategies for enhancement: a review. Crit Rev Food Sci Nutr 44 5 (2004) 361-367
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5. Hendrich S. Bioavailability of isoflavones. J Chromatogr B. Analyt Technol Biomed Life Sci 777 (2002) 203-210
6. Foti P., Erba D., Riso P., Spadafranca A., Criscuoli F., and Testolin G. Comparison between daidzein and genistein antioxidant activity in primary and cancer lymphocytes. Arch Biochem Biophys 433 2 (2005) 421-427