| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538635 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Cooking increased the content of daidzin, genistin and daidzein, decreased genistein. ⺠Digestion process lowered contents of daidzin and genistin in cooked soy. ⺠Digestion increased the contents of daidzin and daidzein in uncooked soy. ⺠Antioxidant activities of soy increased after cooking and in vitro digestion. ⺠Cooked and digested soy were more effective to induce prostate cancer cell apoptosis.
Related Topics
Physical Sciences and Engineering
Chemistry
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Authors
Xin Dong, Wenqing Xu, Robert A. Sikes, Changqing Wu,