Isoflavone levels in soy foods consumed by multiethnic populations in Singapore and Hawaii.

@article{Franke1999IsoflavoneLI,
  title={Isoflavone levels in soy foods consumed by multiethnic populations in Singapore and Hawaii.},
  author={Adrian A. Franke and Jean H. Hankin and Mimi C. Yu and Gertraud Maskarinec and Seo How Low and Laurie J Custer},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 3},
  pages={977-86}
}
Concentrations and glucosidic conjugation patterns of isoflavones were determined in soy foods consumed by multiethnic populations in Singapore and Hawaii. Six raw and 11 cooked food groups traditionally consumed in Singapore and 8 food groups consumed in Hawaii were analyzed by reversed-phase high-pressure liquid chromatography with diode array detection. Mean total isoflavone levels varied between 35 and 7500 ppm, with the lowest values found in soy milk and burgers and the highest levels… CONTINUE READING

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