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Soy Isoflavone Aglycones Are Absorbed Faster and in Higher Amounts than Their Glucosides in Humans

Journal of Nutrition · 2000 · Vol. 130(7) · pp. 1695–1699

Toru Izumi✉(Kikkoman (Japan))Sachiko Osawa(Kikkoman (Japan))Akio Obata(Kikkoman (Japan))Koichiro Tobe(Kikkoman (Japan))Makoto Saito(Kikkoman (Japan))Shigehiro Kataoka(Kikkoman (Japan))Mamoru Kikuchi(Kikkoman (Japan))Mariusz K. Piskuła(Noda Institute for Scientific Research)Yoshiro Kubota(Kikkoman (Japan))

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Phytoestrogen effects and research Tea Polyphenols and Effects Food composition and propertiesAglyconeIsoflavonesDaidzeinIngestionGenisteinChemistryGlucosideAbsorption (acoustics)Food sciencePlasma concentration

MeSH terms

AbsorptionAdultAge FactorsFemaleGlucosidesHumansIsoflavonesMaleMiddle AgedReference ValuesGlycine maxStructure-Activity RelationshipTime FactorsGenistein

Citations

951

FWCI

15.23

field-weighted impact

References

Percentile

99%

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