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Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
isoflavones soybean foods cluster analysis
2009/7/8
We evaluated the concentration and distribution of isoflavones in a total of 50 samples of soybean foods consumed daily in Japan by high-performance liquid chromatography (HPLC). A hierarchical cluste...
Radical-Scavenging Activity and Isoflavone Content of Sufu（Fermented Tofu）Extracts from Various Regions in China
radical-scavenging activity sufu isoflavone
2009/6/18
Water extracts and 50% ethanol extracts of 14 samples of sufu (fermented tofu) produced in various regions of China were prepared, and their DPPH (α,α-Diphenyl-β-pricryl-hydrazyl) radical-scavenging a...
Effects of Fructose-Isoflavone Diet on Plasma Isoflavonoids and Cecal Enzyme Activity in Mice
fructose starch daidzeln
2009/6/18
This paper studies the effects of fructose diet on plasma isoflavonoids and floral enzyme activities in adult mice. Male 6-week-old mice were fed a fructose-isoflavone (FI) diet or a starch-isoflavone...
Changes in Isoflavone Compositions of Soybean during Soaking in Water
Isoflavone Compositions Soybean Water
2009/6/18
We examined changes in isoflavone compositions of 4 varieties of soybean (Toyomusume, Tamahomare, Murayutaka, Toyokomachi) during soaking in water, which is one of the important food processing proced...
Antioxidant Capacity of Cotyledons and Germs of Soybean in Relation to Their Isoflavone Content
soybean cultivar location, isoflavones
2009/3/6
The aim was to study the relationship between the antioxidant capacity and the isoflavone content of soybean extracts depending on both geographic origin and cultivar. Soybean samples were obtained fr...