Metabolic tracking of isoflavones in soybean products and biosamples from healthy adults after fermented soybean consumption.

@article{Jang2020MetabolicTO,
  title={Metabolic tracking of isoflavones in soybean products and biosamples from healthy adults after fermented soybean consumption.},
  author={Hwan-Hee Jang and Hwayoung Noh and Heon-Woong Kim and Su-Yeon Cho and Hyeon-Jeong Kim and Seon Hye Lee and Sung-Hyen Lee and Marc J Gunter and Pietro Ferrari and Augustin Scalbert and Heinz Freisling and Jung-Bong Kim and Jeong-sook Choe and Oran Kwon},
  journal={Food chemistry},
  year={2020},
  volume={330},
  pages={
          127317
        }
}
  • Hwan-Hee Jang, Hwayoung Noh, +11 authors O. Kwon
  • Published 2020
  • Medicine, Chemistry
  • Food chemistry
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 healthy adults after fermented soybean (FS) or non-fermented soybean (NFS) consumption in a randomized, controlled, crossover intervention study. The change in soybean isoflavones caused by fermentation resulted in faster… Expand
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