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dc.contributor.authorSánchez-Calvo, Juan Manuel
dc.contributor.authorRodríguez-Iglesias, Manuel A.
dc.contributor.authorGonzález Molinillo, José María
dc.contributor.authorMacías Domínguez, Francisco Antonio
dc.contributor.otherQuímica Orgánicaen_US
dc.date.accessioned2018-04-06T09:54:28Z
dc.date.available2018-04-06T09:54:28Z
dc.date.issued2013-10
dc.identifier.urihttp://hdl.handle.net/10498/20300
dc.description.abstractThe bioavailability of soy isoflavones depends on the composition of the microflora for each subject. Bacteria act on different isoflavones with increased or reduced absorption and cause biotransformation of these compounds into metabolites with higher biological activity. S-equol is the most important metabolite and only 25–65 % of the population have the microflora that produces this compound. The presence of equol-producing bacteria in soy product consumers means that the consumption of such products for prolonged periods leads to lower cardiovascular risk, reduced incidence of prostate and breast cancer, and greater relief from symptoms related to the menopause such as hot flushes and osteoporosis.en_US
dc.formatapplication/pdfen_US
dc.language.isoengen_US
dc.publisherPhytochemistry Reviewsen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourcePhytochem Rev (2013) 12:979–1000en_US
dc.subjectAglyconesen_US
dc.subjectGlucosidesen_US
dc.subjectDaidzeinen_US
dc.subjectEquol-produceren_US
dc.subjectMicrofloraen_US
dc.titleSoy isoflavones and their relationship with microflora: beneficial effects on human health in equol producersen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen_US
dc.identifier.doi10.1007/s11101-013-9329-x


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
This work is under a Creative Commons License Attribution-NonCommercial-NoDerivatives 4.0 Internacional