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The key importance of soy isoflavone bioavailability to understanding health benefits
journal contribution
posted on 2008-06-01, 00:00 authored by T Larkin, W Price, Lee AstheimerLee AstheimerResearch over the past two decades has provided significant epidemiological and other evidence for the health benefits of the consumption of soy-based foods. A large number of dietary intervention studies have examined the effects of soy isoflavones on risk factors for cardiovascular disease and hormone-dependent cancers. However, these report large variability in outcome measures, very limited reproducibility between studies, and in some cases, controversy between the results of clinical trials using dietary soy or soy protein and isoflavone supplementation. This highlights a major gap in our understanding of soy isoflavone uptake, metabolism, distribution, and overall bioavailability. There are many potential factors that may influence bioavailability and a better knowledge is necessary to rationalize the inconsistencies in the intervention and clinical studies. This review focuses attention on our current state of knowledge in this area and highlights the importance of metabolism of the parent soy isoflavones and the critical role of gut microbiota on the bioavailability of these compounds and their metabolites.
History
Journal
Critical reviews in food science and nutritionVolume
48Issue
6Pagination
538 - 552Publisher
Taylor & FrancisLocation
London, EnglandPublisher DOI
ISSN
1040-8398eISSN
1549-7852Language
engPublication classification
C1.1 Refereed article in a scholarly journalCopyright notice
2008, Taylor and FrancisUsage metrics
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