Pasta naturally enriched with isoflavone aglycons from soy germ reduces serum lipids and improves markers of cardiovascular risk.

@article{Clerici2007PastaNE,
  title={Pasta naturally enriched with isoflavone aglycons from soy germ reduces serum lipids and improves markers of cardiovascular risk.},
  author={Carlo Alfredo Clerici and Kenneth D R Setchell and Pier Maria Battezzati and Matteo Pirro and Vittorio Giuliano and Stefania Asciutti and Danilo Castellani and Elisabetta Nardi and Giuseppe Sabatino and Stefano Orlandi and Monia Baldoni and Olivia Morelli and Elmo Mannarino and Antonio Morelli},
  journal={The Journal of nutrition},
  year={2007},
  volume={137 10},
  pages={2270-8}
}
Most studies of soy and cholesterol have tested foods made from purified soy proteins containing mainly isoflavone glycosides. Fermented soy foods have mainly isoflavone aglycons and account for a high proportion of the soy protein source in Asia, where there is an inverse relationship between soy intake and serum cholesterol. The aim of this study was to compare a novel soy germ pasta, naturally enriched in isoflavone aglycons as a result of the manufacturing process, with conventional pasta… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 4 times over the past 90 days. VIEW TWEETS
39 Citations
0 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-10 of 39 extracted citations

Similar Papers

Loading similar papers…