Health benefits of soy isoflavonoids and strategies for enhancement: A review

被引：118

作者：

McCue, P

Shetty, K ^{[1
]}

机构：

[1] Univ Massachusetts, Dept Food Sci, Chenoweth Lab, Mol & Cellular Biol Program, Amherst, MA 01003 USA

[2] Univ Massachusetts, Dept Food Sci, Lab Food Biotechnol, Amherst, MA 01003 USA

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2004年 / 44卷 / 05期

关键词：

biotechnology; cancer; cardiovascular disease; isoflavonoids; menopause; soybean;

D O I：

10.1080/10408690490509591

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soybean consumption has been linked to a reduced risk for certain cancers and diseases of old age. The health benefits associated with soybean consumption have been linked to the action of isoflavonoids, the major phenolic phytochemicals found in soybean. Isoflavonoids possess numerous biological activities that may support chemoprevention through the promotion of apoptosis in diseased cells. In this study, we discuss the current state of knowledge concerning soybean isoflavonoids, their chemopreventive actions against postmenopausal health problems, cancer, and cardiovascular disease, and also biotechnology approaches toward the enrichment of soybean for isoflavonoid content.

引用

页码：361 / 367

页数：7

共 107 条

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