Article ID Journal Published Year Pages File Type
5850633 Food and Chemical Toxicology 2014 9 Pages PDF
Abstract

- Soybean and tempeh isoflavones reversed scopolamine-induced memory impairment.
- Soybean and tempeh isoflavones improved brain cholinergic activities.
- Soybean and tempeh isoflavones reduced neuroinflammation.
- Tempeh isoflavone expressed a higher potential as compared to soybean isoflavone.
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Life Sciences Agricultural and Biological Sciences Food Science
Preview
Total isoflavones from soybean and tempeh reversed scopolamine-induced amnesia, improved cholinergic activities and reduced neuroinflammation in brain
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