Effect of synbiotic fermented milk on oral bioavailability of isoflavones in postmenopausal women

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 6, 2014, Pages 761-767

  Timan, Porntip ^a   Rojanasthien, Noppamas ^a   Manorot, Maleeya ^a   Sangdee, Chaichan ^a   Teekachunhatean, Supanimit ^a  

^a Faculty of Medicine Chiang Mai University   (Thailand)

Author keywords

Daidzein; Genistein; Inulin; Lactobacillus

Indexed keywords

INULIN; ISOFLAVONE DERIVATIVE; PLANT EXTRACT; PREBIOTIC AGENT; PROBIOTIC AGENT; SYNBIOTIC AGENT;

ANIMAL; BEVERAGE; BIOAVAILABILITY; BLOOD; CHEMISTRY; CLINICAL TRIAL; FEMALE; FERMENTATION; HUMAN; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MIDDLE AGED; MILK; POSTMENOPAUSE; SOYBEAN;

ANIMALS; BEVERAGES; BIOLOGICAL AVAILABILITY; FEMALE; FERMENTATION; HUMANS; INULIN; ISOFLAVONES; LACTOBACILLUS; MIDDLE AGED; MILK; PLANT EXTRACTS; POSTMENOPAUSE; PREBIOTICS; PROBIOTICS; SOY FOODS; SOYBEANS; SYNBIOTICS;

EID: 84923079991     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.908169     Document Type: Article

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