Soy Isoflavones Mitigate High-Fat Diet-Induced Oxidative Stress and Inflammation in the Gut of <i>Monopterus albus</i> via Gut Microbiota Remodeling. [PDF]
Biology (Basel)Wang S +5 more
europepmc +1 more source
Differences in Nutrition and Sensory Quality Between Cooked Soybeans, Fermented Natto, and Post-Ripening Natto. [PDF]
FoodsHe Y +10 more
europepmc +1 more source
Dynamic polyphenolic profiling of soybean seeds and leaves during developmental stages. [PDF]
Sci RepHa K +11 more
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Oral administration of soybean okara extract reduces osteoarthritis pain and progression in rats. [PDF]
Int J Med SciLee KT +6 more
europepmc +1 more source
Beyond Hormone Replacement: Multifaceted Effects of Phytoestrogens for Optimizing Kinesiological and Physiological Adaptations in Postmenopausal Women. [PDF]
Clin Interv AgingHu Y, Hu Y, Li T, Shi R.
europepmc +1 more source
Neuroprotective effects of isoflavone-enriched soybean leaves (<i>Glycine Max</i>) on scopolamine-induced memory deficits in C57BL/6 mice via antioxidative mechanisms. [PDF]
Front Aging NeurosciDo YJ +5 more
europepmc +1 more source
Inhibition of lipoxygenase by soy isoflavones: Evidence of isoflavones as redox inhibitors
Archives of Biochemistry and Biophysics, 2007 Hydroperoxides, the products of lipoxygenase mediated pathways, play a major role in the manifestation of chronic inflammatory diseases. Soy isoflavones act as antioxidants due to their ability to scavenge free radicals. Isoflavones inhibit the activity of soy lipoxygenase-1 and 5-lipoxygenase, from human polymorph nuclear lymphocyte in a concentration
H G, Mahesha +2 more
openaire +3 more sources