Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In
Western countries, soybeans have been introduced about a hundred years ago and recently …

Polyphenols are abundant micronutrients in our diet, and evidence for their role in the
prevention of degenerative diseases such as cancer and cardiovascular diseases is …

Flavonoids are nearly ubiquitous in plants and are recognized as the pigments responsible
for the colors of leaves, especially in autumn. They are rich in seeds, citrus fruits, olive oil …

Flaxseed is one of the most important oilseed crops for industrial as well as food, feed, and
fiber purposes. Almost every part of the flaxseed plant is utilized commercially, either directly …

Substantial evidence indicates that diets high in plant-based foods may explain the
epidemiologic variance of many hormone-dependent diseases that are a major cause of …

Incidences of breast, colorectal and prostate cancer are high in the Western world compared
to countries in Asia. We have postulated that the Western diet compared to the …

The importance of estrogens in homeostatic regulation of many cellular and biochemical
events is well illustrated by the pathophysiologic changes that occur with estrogen …

The authors describe the design and implementation of a large multiethnic cohort
established to study diet and cancer in the United States. They detail the source of the …

Cancer is the second leading cause of death in the United States. Despite the estimated
565,650 deaths in 2008 of Americans as a result of cancer, it is mostly a preventable …

Isoflavones are contained in soybean or soy foods in two chemical forms, ie, aglycones and
glucosides. We investigated the difference in the absorption of soy isoflavone aglycones and …