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Soy Foods

Known as: Soy Food, foods soy, Food, Soy 
Foods made from SOYBEANS. Health benefits are ascribed to the high levels of DIETARY PROTEINS and ISOFLAVONES.
National Institutes of Health

Related topics

Related topics

11 relations
Microbiologicalaspects of radiation effectsstandards characteristics

Narrower (8)

MisoNattoSoy CheeseSoy Sauce

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2011
2011
Nutritional aspects of second generation soy foods.
Samples of 15 second generation soy-based products (n = 3), commercially available, were analyzed for their protein and… 
Highly Cited
2007
Highly Cited
2007
Consumption of soy foods and the risk of breast cancer: findings from the Japan Collaborative Cohort (JACC) Study
ObjectiveThe association between a lower incidence of breast cancer within the Asian population and the consumption of a diet… 
2007
2007
Fast analysis of soy isoflavones by high-performance liquid chromatography with monolithic columns.
Highly Cited
2005
Highly Cited
2005
The soy isoflavone genistein promotes apoptosis in mammary epithelial cells by inducing the tumor suppressor PTEN.
The isoflavone genistein (GEN), a biologically active component of soy foods, is associated with reduced breast cancer risk in… 
2005
2005
Soy isoflavones modulate the expression of BAD and neuron-specific beta III tubulin in male rat brain
Highly Cited
2005
Highly Cited
2005
Effects of including soy protein in a blood cholesterol-lowering diet on markers of cardiac risk in men and in postmenopausal women with and without hormone replacement therapy.
BACKGROUND Increased consumption of soy foods has been associated with reduction in low density lipoprotein cholesterol (LDL-C… 
Highly Cited
2002
Highly Cited
2002
Soy in hypercholesterolaemia: a double-blind, placebo-controlled trial
Objective: To study whether Abacor®, a product based on isolated soy protein with high and standardised levels of isoflavones and… 
Review
2001
Review
2001
Soy protein isoflavones, lipids and arterial disease
There is convincing evidence that soybean products have beneficial effects on cardiovascular disease risk factors. Interest in… 
Review
2000
Review
2000
Functional food and contemporary nutrition-health paradigm: tempeh and its potential beneficial effects in disease prevention and treatment.
Highly Cited
1999
Highly Cited
1999
Chlorination and nitration of soy isoflavones.
Diets enriched in soy foods containing a high concentration of isoflavonoids are associated with a decrease in the incidence of… 
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