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Is equol the key to the efficacy of soy foods?(1)(2)(3)(4)
Gut bacterial modification of soy isoflavones produces metabolites that differ in biological activity from the parent compounds. Hydrolysis of glycosides results in more active compounds. In contrast, further degradation and transformation of aglycones produce more or less active compounds, dependin...
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Nutrition
2009
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2677009/ https://ncbi.nlm.nih.gov/pubmed/19357217 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3945/ajcn.2009.26736T |
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