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Antioxidant capacity of 12 major soybean isoflavones and their bioavailability under simulated digestion and in human intestinal Caco-2 cells.
Kim, Mi-Seon; Jung, Young Sung; Jang, Davin; Cho, Chi Heung; Lee, Sang-Hoon; Han, Nam Soo; Kim, Dae-Ok.
Afiliação
  • Kim MS; Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
  • Jung YS; Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
  • Jang D; Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
  • Cho CH; Division of Functional Food Research, Korea Food Research Institute, Wanju 55365, Republic of Korea.
  • Lee SH; Division of Functional Food Research, Korea Food Research Institute, Wanju 55365, Republic of Korea.
  • Han NS; Brain Korea 21 Center for Bio-Health Industry, Department of Food Science and Biotechnology, Chungbuk National University, Chungbuk 28644, Republic of Korea.
  • Kim DO; Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea; Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea. Electronic address: DOKIM05@khu.ac.kr.
Food Chem ; 374: 131493, 2022 Apr 16.
Article em En | MEDLINE | ID: mdl-34802809
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Glycine max / Isoflavonas Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Glycine max / Isoflavonas Idioma: En Ano de publicação: 2022 Tipo de documento: Article