Possibility of Breast Cancer Prevention: Use of Soy Isoflavones and Fermented Soy Beverage Produced Using Probiotics

Por Takagi, Akimitsu, Kano, Mitsuyoshi, Kaga, Chiaki
Publicado no Int J Mol Sci (2015)

Consecutive Intake of Fermented Milk Containing Bifidobacterium breve Strain Yakult and Galacto-oligosaccharides Benefits Skin Condition in Healthy Adult Women

Por KANO, Mitsuyoshi, MASUOKA, Norie, KAGA, Chiaki, SUGIMOTO, Saho, IIZUKA, Ryoko, MANABE, Katsuyuki, SONE, Toshiro, OEDA, Kazutoshi, NONAKA, Chiaki, MIYAZAKI, Kouji, ISHIKAWA, Fumiyasu
Publicado em 2013

Intake of a fermented soymilk beverage containing moderate levels of isoflavone aglycones enhances bioavailability of isoflavones in healthy premenopausal Japanese women: a double-...

Por NAGINO, Takayuki, KANO, Mitsuyoshi, MASUOKA, Norie, KAGA, Chiaki, ANBE, Michitoshi, MIYAZAKI, Kouji, KAMACHI, Keiko, ISOZAKI, Mariko, SUZUKI, Chigusa, KASUGA, Chikako, TANAKA, Akira
Publicado no Biosci Microbiota Food Health (2015)