Soybean isoflavones potentially prevent sarcopenia: a systematic review
Abstract Background Soybean is an important food resource that has been used for centuries in Korean cuisine. Soybean is considered a good source of protein and a nutritional powerhouse. Isoflavone, one of the components of soybean, has been investigated for its nutritional role and physiological ef...
| Hlavní autoři: | , |
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| Médium: | Článek |
| Jazyk: | English |
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BMC
2023-12-01
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| Edice: | Journal of Ethnic Foods |
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| On-line přístup: | https://doi.org/10.1186/s42779-023-00210-6 |