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Fermentation of soybean meal improves isoflavone metabolism after soy biscuit consumption by adults

Fabricio de Oliveira Silva1,2, Thayane Cc Lemos1,3, Diego Sandôra1

  • 1Laboratório de Bioquímica Nutricional e de Alimentos, Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.

Journal of the Science of Food and Agriculture
|February 13, 2020
PubMed
Abstract

Keywords:
O-demethylangolensinaglyconesbioutilizationcolonic metabolitesequolmetabotype

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