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Soy protein, soybean isoflavones and coronary heart disease risk: Where do we stand?

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Pages 55-74 | Published online: 18 Jan 2017

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Dirlei Diedrich Kieling & Sandra Helena Prudencio. (2019) Antioxidants Properties, Physicochemical, and Sensory Quality Attributes of a New Soy-Based Beverage with Lemongrass and Lime Juice. Journal of Culinary Science & Technology 17:2, pages 103-117.
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Ying-Fei Li, Qiang Ren, Ying Jin, Cai-Sheng Wu, Cai-Hong Wang, Zhi-Xin Jia & Jin-Lan Zhang. (2014) Metabolic studies of four soy isoflavones in rats by HPLC–HR-MS. Journal of Asian Natural Products Research 16:5, pages 497-510.
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Shalja Verma, Supansa Pantoom, Janine Petters, Anand Kumar Pandey, Andreas Hermann & Jan Lukas. (2021) A molecular genetics view on Mucopolysaccharidosis Type II. Mutation Research/Reviews in Mutation Research 788, pages 108392.
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Soumyakrishnan Syamala, Meenakshisundaram Sreepriya & Ganapasam Sudhandiran. 2021. Mitochondrial Physiology and Vegetal Molecules. Mitochondrial Physiology and Vegetal Molecules 625 643 .
Chong Li, Huilin Liu, Jiao Yang, Jianfei Mu, Ranran Wang & Xin Zhao. (2020) Effect of soybean milk fermented with Lactobacillus plantarum HFY01 isolated from yak yogurt on weight loss and lipid reduction in mice with obesity induced by a high-fat diet . RSC Advances 10:56, pages 34276-34289.
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Shishir Kumar & Geetanjali Pandey. (2020) Biofortification of pulses and legumes to enhance nutrition. Heliyon 6:3, pages e03682.
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Ruokun Yi, Fang Tan & Xin Zhao. (2020) Physicochemical and Functional Properties of Lactobacillus Fermented Soybean Milk . E3S Web of Conferences 145, pages 01034.
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Sunday Adeola Emaleku, Olusola D. Omueti & Godsent Oluwakemi Emaleku. (2018) Talinum triangulare Whole wheat meal fortified with soy flour consumed with Talinum triangulare (gbure) soup glycemic index and the test human subjects' lipid profiles. Diabetes & Metabolic Syndrome: Clinical Research & Reviews 12:6, pages 831-837.
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S. Sarkar & M. Sur. (2017) Augmentation of Biofunctionality of Dahi. International Journal of Dairy Science 12:4, pages 243-253.
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Lanming Gou, Rongxue Zhang, Lei Ma, Fugui Zhu, Jiangli Dong & Tao Wang. (2016) Multigene synergism increases the isoflavone and proanthocyanidin contents of Medicago truncatula . Plant Biotechnology Journal 14:3, pages 915-925.
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Shashank A. Tidke, D. Ramakrishn, S. Kiran, G. Kosturkova & G.A. Ravishanka. (2015) Nutraceutical Potential of Soybean: Review. Asian Journal of Clinical Nutrition 7:2, pages 22-32.
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Kristen M. Beavers, M. M. Gordon, L. Easter, D. P. Beavers, K. G. Hairston, B. J. Nicklas & M. Z. Vitolins. (2015) Effect of protein source during weight loss on body composition, cardiometabolic risk and physical performance in abdominally obese, older adults: A pilot feeding study. The journal of nutrition, health & aging 19:1, pages 87-95.
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H. Lal, F. V. Zohoori, N. Omid, R. Valentine & A. Maguire. (2014) The fluoride contents of commercially-available soya milks in the UK. British Dental Journal 217:4, pages E8-E8.
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Monica Whent & Margaret Slavin. 2012. Cereals and Pulses. Cereals and Pulses 243 259 .
Kenneth DR Setchell, Nadine M Brown, Xueheng Zhao, Stephanie L Lindley, James E Heubi, Eileen C King & Mark J Messina. (2011) Soy isoflavone phase II metabolism differs between rodents and humans: implications for the effect on breast cancer risk. The American Journal of Clinical Nutrition 94:5, pages 1284-1294.
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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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Timo Siepmann, Joseph Roofeh, Florian W. Kiefer & David G. Edelson. (2011) Hypogonadism and erectile dysfunction associated with soy product consumption. Nutrition 27:7-8, pages 859-862.
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Mark Messina. (2010) Insights Gained from 20 Years of Soy Research ,. The Journal of Nutrition 140:12, pages 2289S-2295S.
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Mark Messina & Virginia Messina. (2010) The Role of Soy in Vegetarian Diets. Nutrients 2:8, pages 855-888.
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Mark Messina. (2010) A Brief Historical Overview of the Past Two Decades of Soy and Isoflavone Research. The Journal of Nutrition 140:7, pages 1350S-1354S.
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Mark Messina, Donald I Abrams & Mary Hardy. (2010) Can Clinicians Now Assure their Breast Cancer Patients that Soyfoods are Safe?. Women's Health 6:3, pages 335-338.
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Katia Rau De Almeida Callou, Shamil Sadigov, Franco Maria Lajolo & Maria Ines Genovese. (2010) Isoflavones and Antioxidant Capacity of Commercial Soy-Based Beverages: Effect of Storage. Journal of Agricultural and Food Chemistry 58:7, pages 4284-4291.
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Magdalena J.C. Bosman, Susanna M. Ellis, Susanna C. Bouwer, Johann C. Jerling, Alet C. Erasmus, Naómi Harmse & Jane Badham. (2009) South African consumers' opinions and consumption of soy and soy products. International Journal of Consumer Studies 33:4, pages 425-435.
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F. Speroni, V. Beaumal, M. de Lamballerie, M. Anton, M.C. Añón & M.C. Puppo. (2009) Gelation of soybean proteins induced by sequential high-pressure and thermal treatments. Food Hydrocolloids 23:5, pages 1433-1442.
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Kristen M Beavers, Satya S Jonnalagadda & Mark J Messina. (2009) Soy consumption, adhesion molecules, and pro-inflammatory cytokines: a brief review of the literature. Nutrition Reviews 67:4, pages 213-221.
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Ravi Shukla, Satish K. Nune, Nripen Chanda, Kavita Katti, Swapna Mekapothula, Rajesh R. Kulkarni, Wade V. Welshons, Raghuraman Kannan & Kattesh V. Katti. (2008) Soybeans as a Phytochemical Reservoir for the Production and Stabilization of Biocompatible Gold Nanoparticles. Small 4:9, pages 1425-1436.
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