Results 191 to 200 of about 116,072 (227)

Soy isoflavones prevent bone resorption and loss, a systematic review and meta-analysis of randomized controlled trials

Critical reviews in food science and nutrition, 2020
Background Osteoporosis is a common bone disease characterized by reduced bone mass resulting from continuous bone resorption. Methods PubMed, Scopus, and Embase were searched to find published trials on the effect of soy isoflavones on bone mineral ...
M. Akhlaghi, Maryam Ghasemi Nasab, Maryamsadat Riasatian, F. Sadeghi   +3 more
semanticscholar   +1 more source

Soy isoflavones and cognitive function

The Journal of Nutritional Biochemistry, 2005
There is growing interest in the physiological functions of soy isoflavones, especially in whether they affect cognitive function and have beneficial effects on neurodegenerative diseases. Here we review the recent evidence from clinical and experimental studies supporting a role for soy isoflavones in cognitive function.
Yoon-Bok, Lee, Hyong Joo, Lee, Heon Soo, Sohn   +2 more
openaire   +2 more sources

Soy isoflavones and cellular mechanics

Journal of Bioenergetics and Biomembranes, 2013
Soy isoflavones are diphenolic compounds that are frequently used for alternative treatment of ageing symptoms in both genders. They operate at principally two hierarchical levels of functional organization - cellular and molecular, while these 'types' of action appear to have indefinite borders.
Ajdžanović, Vladimir, Jarić, Ivana, Živanović, Jasmina, Milošević, Verica   +3 more
openaire   +4 more sources

Soy, Isoflavones and Atherosclerosis

2005
Consumption of soy protein is associated with a lower risk of cardiovascular disease in man, and reduced atherosclerosis in a variety of experimental animals. Although a portion of the cardiovascular protective effects appears to be due to reductions in plasma lipoprotein concentration, in most people the magnitude of this effect is relatively small ...
R St, Clair, M, Anthony
openaire   +2 more sources

Soy Isoflavones: a Safety Review

Nutrition Reviews, 2003
Soy isoflavones have been a component of the diet of certain populations for centuries. The consumption of soy generally has been considered beneficial, with a potentially protective effect against a number of chronic diseases; because of their estrogenic activity, however, negative effects of isoflavones have been postulated.
Munro, IC, Harwood, M, Hlywka, JJ, Stephen, AM, Doull, J, Flamm, WG, Adlercreutz, H   +6 more
openaire   +3 more sources

Soy isoflavones inhibit endothelial cell dysfunction and prevent cardiovascular disease.

Journal of Cardiovascular Pharmacology, 2019
Soybeans are among the most popular foods worldwide, and intake of soy-containing foods has been associated with many health benefits, in part because of it structure similar to estrogen.
K. Yamagata
semanticscholar   +1 more source

The effects of isolated soy protein, isolated soy isoflavones and soy protein containing isoflavones on serum lipids in postmenopausal women: A systematic review and meta-analysis

Critical reviews in food science and nutrition, 2019
Background: Many randomized controlled trials (RCTs) have assessed the effects of soy products on serum lipids. However, the responsible soy components and the magnitude of effects in healthy or hypercholesterolemic postmenopausal women are unclear. This
Maedeh Moradi, Elnaz Daneshzad, L. Azadbakht   +2 more
semanticscholar   +1 more source

Solid-phase extraction of soy isoflavones

Journal of Chromatography A, 2005
An automated method using solid-phase extraction (SPE) for the concentration and clean-up of soy isoflavone extracts is proposed in this work. Using a standardized sample (0.1 g of a freeze dried soybean extract/25 mL of water); eight SPE cartridges with a wide range of sorbents (C18, divinylbenzene and modified divinylbenzene) from different suppliers
Mauricio A, Rostagno, Miguel, Palma, Carmelo G, Barroso   +2 more
openaire   +2 more sources

Soy Isoflavones and their Effects on Xenobiotic Metabolism.

Current drug metabolism, 2019
BACKGROUND Soy isoflavones, such as genistein and daidzein, are bioflavonoids found in soy products that are able to interact with various hormones such as estrogen.
Tianjiao Zhou, Chengzhen Meng, Pingli He
semanticscholar   +1 more source

Chlorination and Nitration of Soy Isoflavones

Archives of Biochemistry and Biophysics, 1999
Diets enriched in soy foods containing a high concentration of isoflavonoids are associated with a decrease in the incidence of several chronic inflammatory diseases. Studies with experimental models of diseases, such as atherosclerosis, suggest that these effects can be ascribed to the biological properties of the isoflavones.
B J, Boersma, R P, Patel, M, Kirk, P L, Jackson, D, Muccio, V M, Darley-Usmar, S, Barnes   +6 more
openaire   +2 more sources