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 …

Phenolics are ubiquitous compounds found in all plants as their secondary metabolites.
These include simple phenols, hydroxybenzoic acid and cinnamic acid derivatives …

Cooking induces many chemical and physical modifications in foods; among these the
phytochemical content can change. Many authors have studied variations in vegetable …

▪ Abstract Collectively, plants contain several different families of natural products among
which are compounds with weak estrogenic or antiestrogenic activity toward mammals …

This report describes the development and validation/calibration of a structured food
frequency questionnaire for use in a large-scale cohort study of diet and health in Chinese …

Food levels of vitamin C and flavonoids not only vary greatly depending on species and
variety, growing location, harvesting time, storage, processing, and other conditions, but also …

This manuscript provides a review of the actual state and the most recent advances as well
as current trends and future prospects in sample preparation and analysis for the …

Advanced research in recent years has revealed the important role of nutrients in the
protection of women's health and in the prevention of women's diseases. Genistein is a …

Objective: To examine associations of midlife tofu consumption with brain function and
structural changes in late life. Methods: The design utilized surviving participants of a …