Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice

Scope Cheonggukjang (CGJ) is a soybean‐based quick‐fermented food popular in Korea that contains a variety of biologically active compounds including isoflavones and saponins. Isoflavone bioavailability may be important for the bone health of postmenopausal women; therefore, the aim of this study is...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Molecular nutrition & food research 2017-12, Vol.61 (12), p.n/a
Hauptverfasser:	Lee, Da‐Hye, Kim, Min Jung, Ahn, Jiyun, Lee, Sang Hee, Lee, Hyunjung, Kim, Jin Hee, Park, So‐Hyun, Jang, Young‐Jin, Ha, Tae‐Youl, Jung, Chang Hwa
Format:	Artikel
Sprache:	eng
Schlagworte:	Administration, Oral Animals Bioactive compounds Bioavailability Biocompatibility Biological activity Biological Availability Biomedical materials Bone Resorption Cheonggukjang Daidzein Estrogens Female Fermentation Fermented food Fermented Foods Genistein Genistein - blood Genistein - metabolism Glycine max Identification methods Ingestion Isoflavones Isoflavones - analysis Isoflavones - metabolism Isoflavones - pharmacokinetics Korean Peninsula Metabolites Mice Mice, Inbred C57BL nutrikinetics Osteoblastogenesis osteoclasts ovariectomized mice Ovariectomy Post-menopause postmenopause Saponins Soy products Soybeans Sulfates women
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!