Health benefits of soy isoflavonoids and strategies for enhancement: A review

Critical Reviews in Food Science and Nutrition

Volumn 44, Issue 5, 2004, Pages 361-367

  McCue, Patrick ^a   Shetty, Kalidas ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Biotechnology; Cancer; Cardiovascular disease; Isoflavonoids; Menopause; Soybean

Indexed keywords

CARDIOVASCULAR DISEASES; ISOFLAVONOIDS; SOYBEANS;

BIOTECHNOLOGY; DISEASES; HEALTH CARE; METABOLISM; MOLECULAR STRUCTURE; OXIDATION; RISK ASSESSMENT; TUMORS;

AGRICULTURAL PRODUCTS;

ISOFLAVONE DERIVATIVE;

APOPTOSIS; ARTICLE; CARDIOVASCULAR DISEASE; CHEMISTRY; CHEMOPROPHYLAXIS; DRUG EFFECT; FEMALE; FOOD HANDLING; GENETIC ENGINEERING; GENETICALLY MODIFIED FOOD; HEALTH; HUMAN; MALE; METHODOLOGY; NEOPLASM; PHYSIOLOGY; POSTMENOPAUSE; SOYBEAN;

APOPTOSIS; CARDIOVASCULAR DISEASES; CHEMOPREVENTION; FEMALE; FOOD HANDLING; FOOD, GENETICALLY MODIFIED; GENETIC ENGINEERING; HEALTH; HUMANS; ISOFLAVONES; MALE; NEOPLASMS; POSTMENOPAUSE; SOYBEANS;

GLYCINE MAX;

EID: 5444258710     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690490509591     Document Type: Article

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