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Original Articles

Soybean Isoflavones: Effects of Processing and Health Benefits

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Pages 51-75 | Published online: 16 Aug 2006

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (3)

Rafaela Torrezan Privatti & Christianne Elisabete da Costa Rodrigues. (2023) An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue. Food Reviews International 39:2, pages 726-749.
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Chunzhi Xie, Haiying Zeng & Likang Qin. (2018) Physicochemical, taste, and functional changes during the enhanced fermentation of low-salt Sufu paste, a Chinese fermented soybean food. International Journal of Food Properties 21:1, pages 2714-2729.
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Akifumi Sugiyama, Yumi Yamazaki, Kazuaki Yamashita, Seiji Takahashi, Toru Nakayama & Kazufumi Yazaki. (2016) Developmental and nutritional regulation of isoflavone secretion from soybean roots. Bioscience, Biotechnology, and Biochemistry 80:1, pages 89-94.
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Articles from other publishers (30)

Zhenhong Yang, Xu Wu, Yuming Yang, Yuewen Qu, Jurong Xu, Depeng Wu, Dongmei Li, Yingpeng Han, Xue Zhao & Yongguang Li. (2023) Identification of QTNs, QEIs interactions and genes for isoflavones in soybean seeds. Industrial Crops and Products 197, pages 116631.
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Marília F. Manchope, Mariana M. Bertozzi, Sergio M. Borghi, Cíntia L. Handa, Mariana A. Queiroz-Cancian, Camila R. Ferraz, Sandra S. Mizokami, Stephanie Badaró-Garcia, Ketlem C. Andrade, Tiago H. Zaninelli, Wilma A. Spinosa, Sandra R. Georgetti, Elza I. Ida, Waldiceu A. Verri & Rubia Casagrande. (2023) Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis. Fermentation 9:2, pages 167.
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Eva-H. Dulf, Dan C. Vodnar, Alex Danku, Adrian Gheorghe Martău, Bernadette-Emőke Teleky, Francisc V. Dulf, Mohamed Fawzy Ramadan & Ovidiu Crisan. (2022) Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures. Frontiers in Bioengineering and Biotechnology 10.
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Nandakumar Vidya, Krishnagowdu Saravanan, Jayachandran Halka, Kumaresan Kowsalya, Jaganathan Sakthi Yazhini Preetha, Packiaraj Gurusaravanan, Ramalingam Radhakrishnan, A. Usha Raja Nanthini & Muthukrishnan Arun. (2021) An insight into in vitro strategies for bioproduction of isoflavones. Plant Biotechnology Reports 15:6, pages 717-740.
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Mahdieh Khodarahmi, Elaheh Foroumandi & Mohammad Asghari Jafarabadi. (2021) Effects of soy intake on circulating levels of TNF-α and interleukin-6: a systematic review and meta-analysis of randomized controlled trials. European Journal of Nutrition 60:2, pages 581-601.
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Hafiz Arbab Sakandar, Raza Hussain, Qaiser Farid Khan & Heping Zhang. (2020) Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review. Food Research International 138, pages 109830.
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Reggie Surya & Andreas Romulo. (2020) Steaming Process Does Not Affect The Antioxidant Activities of Tempeh Ethanol Extract. Journal of Physics: Conference Series 1655:1, pages 012023.
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Bernadette-Emőke Teleky, Adrian Gheorghe Martău, Floricuța Ranga, Felicia Chețan & Dan C. Vodnar. (2020) Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour. Biomolecules 10:5, pages 778.
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Eva-H. Dulf, Dan C. Vodnar, Alex Danku, Cristina-I. Muresan & Ovidiu Crisan. (2020) Fractional-Order Models for Biochemical Processes. Fractal and Fractional 4:2, pages 12.
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Yuwei Liu, Juan Yang, Lin Lei, Lijun Wang, Xiaobo Wang, Ka Ying Ma, Xiaoquan Yang & Zhen-Yu Chen. (2019) Isoflavones enhance the plasma cholesterol-lowering activity of 7S protein in hypercholesterolemic hamsters. Food & Function 10:11, pages 7378-7386.
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Khushboo Kumari, Monika Prakash Rai, Navita Bansal, G. Rama Prashat, Sweta Kumari, Veda Krishnan, Rohini Srivathsa, Anil Dahuja, Archana Sachdev, Shelly Praveen & T. Vinutha. (2019) Analysis of γ-Tocopherol methyl transferase3 promoter activity and study of methylation patterns of the promoter and its gene body. Plant Physiology and Biochemistry 144, pages 375-385.
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Akifumi Sugiyama. (2019) The soybean rhizosphere: Metabolites, microbes, and beyond—A review. Journal of Advanced Research 19, pages 67-73.
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Binle Zhang, Zixuan Yang, Weining Huang, Jacob Ojobi Omedi, Feng Wang, Qibo Zou & Jianxin Zheng. (2018) Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties. Cereal Chemistry.
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Sung-Won Kang, M. Shafiur Rahman, Ah-Na Kim, Kyo-Yeon Lee, Chan-Yang Park, William L. Kerr & Sung-Gil Choi. (2017) Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent. Journal of Food Science and Technology 54:8, pages 2485-2493.
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Debora Giaretta, Vanderlei Aparecido de Lima, Carla Adriana Pizarro Schmidt & Solange Teresinha Carpes. (2015) Chromatographic characterization of isoflavones in soy flour variety BRS 257, and recognition of their patterns by chemometrics. LWT - Food Science and Technology 64:2, pages 1209-1216.
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Mohammad Talaei, Woon-Puay Koh, Rob M. van Dam, Jian-Min Yuan & An Pan. (2014) Dietary Soy Intake Is Not Associated with Risk of Cardiovascular Disease Mortality in Singapore Chinese Adults. The Journal of Nutrition 144:6, pages 921-928.
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N. V. Khabibulina, A. V. Vostrilkina & A. A. Krasnoshtanova. (2012) Investigating the effect of soy isoflavonoids on the catalytic activity of ribonuclease and trypsin. Catalysis in Industry 4:4, pages 347-353.
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Yiran Ma, Li Zhang, Xinyi Zhao & Qi Shen. (2012) Analysis of daidzein in nanoparticles after oral co-administration with sodium caprate to rats by ultra-performance liquid chromatography–quadrupole-time-of-flight mass spectrometry. Journal of Chromatography B 907, pages 21-26.
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Mohammed Abdalla Hussein. (2012) Anti-inflammatory effect of natural heterocycle glucoside vicine obtained from Vicia faba L. its aglucone (divicine) their effect on some oxidative stress biomarkers in Albino rats. Free Radicals and Antioxidants 2:2, pages 44-54.
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Magdalena J.C. Bosman, Susanna M. Ellis, Johann C. Jerling, Jane Badham & Daleen van der Merwe. (2011) South African consumers' opinions and beliefs regarding the health benefits of soy and soy products. International Journal of Consumer Studies 35:4, pages 430-440.
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Bue-Young Imm, Jae-Yong Shim & Jee-Young Imm. (2010) Relationships between sensory and instrumental hardness and the estimation of hardness specifications for commercial soybean curd. Food Science and Biotechnology 19:5, pages 1289-1293.
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Philippe Seguin, Pierre Turcotte, Gilles Tremblay, Denis Pageau & Wucheng Liu. (2009) Tocopherols Concentration and Stability in Early Maturing Soybean Genotypes. Agronomy Journal 101:5, pages 1153-1159.
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Lena Gálvez Ranilla, Maria Inés Genovese & Franco Maria Lajolo. (2009) Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars. Journal of Food Composition and Analysis 22:5, pages 397-404.
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Kyu Hyuk Kwun, Geun-Joong Kim & Hyun-Jae Shin. (2009) Ultrasonication assistance increases the efficiency of isoflavones extraction from kudzu (Pueraria lobata Ohwi) roots waste. Biotechnology and Bioprocess Engineering 14:3, pages 345-348.
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Young-Hee Pyo & Sun-Mi Song. (2008) Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients. Journal of Agricultural and Food Chemistry 57:1, pages 170-175.
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Daigo IwanagaDavid A. GrayIan D. FiskEric Andrew DeckerJochen WeissDavid Julian McClements. (2007) Extraction and Characterization of Oil Bodies from Soy Beans: A Natural Source of Pre-Emulsified Soybean Oil. Journal of Agricultural and Food Chemistry 55:21, pages 8711-8716.
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Maria InÉs Genovese, Ana Cristina Lopes Barbosa, MÁrcia Da Silva Pinto & Franco M. Lajolo. (2007) Commercial Soy Protein Ingredients as Isoflavone Sources for Functional Foods. Plant Foods for Human Nutrition 62:2.
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MARILEUSA D. CHIARELLO, JEAN-LOUIS LE GUERROUE, CAROLINA M.S. CHAGAS, OCTAVIO L. FRANCO, ELIANDRA BIANCHINI & MARCELO J. JOAO. (2006) INFLUENCE OF HEAT TREATMENT AND GRAIN GERMINATION ON THE ISOFLAVONE PROFILE OF SOY MILK. Journal of Food Biochemistry 30:2, pages 234-247.
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Giancarlo Cravotto, Bruna Robaldo, Arianna Binello, Franca Viola, Simonetta Oliaro‐Bosso & Milvio Avogadro. (2005) Soybean germ oil inhibits oxidosqualene cyclase in 3T3 fibroblasts. European Journal of Lipid Science and Technology 107:10, pages 701-705.
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Jiantao He, Ziwei Zhao, Zhihong Shi, Meiping Zhao, Yuanzong Li & Wenbao Chang. (2005) Analysis of Isoflavone Daidzein in Puerariae radix with Micelle-Mediated Extraction and Preconcentration . Journal of Agricultural and Food Chemistry 53:3, pages 518-523.
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