Research Trends in Health Functionality of Soy Foods
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چکیده
منابع مشابه
Soy foods, isoflavones, and the health of postmenopausal women.
Over the past 2 decades, soy foods have been the subject of a vast amount of research, primarily because they are uniquely rich sources of isoflavones. Isoflavones are classified as both phytoestrogens and selective estrogen receptor modulators. The phytoestrogenic effects of isoflavones have led some to view soy foods and isoflavone supplements as alternatives to conventional hormone therapy. ...
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Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western countries, soybeans have been introduced about a hundred years ago and recently they are mainly used for surrogate foods production. Soy and soy foods are common nutritional solutions for vegetarians, due to their high protein content and versatility in the production of meat analogues and milk s...
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15 صفحه اولOxalate and phytate of soy foods.
The consumption of foods made from soybeans is increasing because of their desirable nutritional value. However, some soy foods contain high concentrations of oxalate and/or phytate. Oxalate is a component of calcium oxalate kidney stones, whereas phytate is an inhibitor of calcium kidney stone formation. Thirty tested commercial soy foods exhibited ranges of 0.02-2.06 mg oxalate/g and 0.80-18....
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ژورنال
عنوان ژورنال: Nippon Shokuhin Kagaku Kogaku Kaishi
سال: 2018
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.65.483