Metabolic tracking of isoflavones in soybean products and biosamples from healthy adults after fermented soybean consumption.
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DOI: 10.1016/j.foodchem.2020.127317
Abstract: Fermentation may enhance the nutritional properties of foods by increasing metabolite bioactivity or bioavailability. This study explored the effect of fermentation on isoflavone bioavailability and metabolism. Isoflavone metabolites were tracked in foods and biospecimens of… read more here.
Keywords: adults fermented; healthy adults; isoflavone; metabolic tracking ... See more keywords