Relevant bibliographies by topics / Produits du soja. Isoflavones

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Academic literature on the topic 'Produits du soja. Isoflavones'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

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Journal articles on the topic "Produits du soja. Isoflavones"

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Vergne, Sébastien, Catherine Bennetau-Pelissero, Valérie Lamothe, et al. "Higher bioavailability of isoflavones after a single ingestion of a soya-based supplement than a soya-based food in young healthy males." British Journal of Nutrition 99, no. 2 (2008): 333–44. http://dx.doi.org/10.1017/s0007114507803953.

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Soya isoflavones, genistein and daidzein, are the focus of numerous studies investigating their potential effects on health and results remain controversial. Bioavailability is clearly a crucial factor influencing their bioefficacy and could explain these discrepancies. This study aimed at assessing: (1) the isoflavone content of sixty-nine European soya-derivative products sold on the French market; (2) the bioavailability of isoflavones comparing supplement with food. Twelve healthy volunteers were recruited in a randomized two-way crossover trial and received 35 mg isoflavones equivalent ag
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Tang, Li, Andy H. Lee, Fenglian Xu, Taotao Zhang, Jun Lei, and Colin W. Binns. "Soya and isoflavone intakes associated with reduced risk of oesophageal cancer in north-west China." Public Health Nutrition 18, no. 1 (2014): 130–34. http://dx.doi.org/10.1017/s1368980013003443.

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AbstractObjectiveTo ascertain the association between soya consumption, isoflavone intakes and oesophageal cancer risk in remote north-west China, where the incidence of oesophageal cancer is known to be high.DesignCase–control study. Information on habitual consumption of soya foods and soya milk was obtained by personal interview. The intakes of isoflavones were then estimated using the US Department of Agriculture nutrient database. Logistic regression analyses were performed to assess the association between soya consumption, isoflavone intakes and oesophageal cancer risk.SettingUrumqi and
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Verkasalo, Pai K., Paul N. Appleby, Naomi E. Allen, Gwyneth Davey, Herman Adlercreutz, and Timothy J. Key. "Soya intake and plasma concentrations of daidzein and genistein: validity of dietary assessment among eighty British women (Oxford arm of the European Prospective Investigation into Cancer and Nutrition)." British Journal of Nutrition 86, no. 3 (2001): 415–21. http://dx.doi.org/10.1079/bjn2001424.

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Soya products contain high levels of the isoflavones genistein and daidzein, and their glucosides, and may lower the risk of cardiovascular disease, osteoporosis and cancer. The present cross-sectional study investigated plasma concentrations of daidzein and genistein and their correlations with dietary soya consumption in four groups of twenty premenopausal British women. The women were selected from the Oxford arm of the European Prospective Investigation into Cancer and Nutrition using data from food-frequency questionnaires (FFQ) to guarantee a wide variation in soya consumption, and to in
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Tokede, Oluwabunmi A., Temilola A. Onabanjo, Alfa Yansane, J. Michael Gaziano, and Luc Djoussé. "Soya products and serum lipids: a meta-analysis of randomised controlled trials." British Journal of Nutrition 114, no. 6 (2015): 831–43. http://dx.doi.org/10.1017/s0007114515002603.

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AbstractSoya proteins and isoflavones have been reported to exert beneficial effects on the serum lipid profile. More recently, this claim is being challenged. The objective of this study was to comprehensively examine the effects of soya consumption on the lipid profile using published trials. A detailed literature search was conducted via MEDLINE (from 2004 through February 2014), CENTRAL (The Cochrane Controlled Clinical Trials Register) andClinicalTrials.govfor randomised controlled trials assessing the effects of soya on the lipid profile. The primary effect measure was the difference in
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Chantre, Ph. "Isoflavones de soja et bouffées de chaleur." Phytothérapie 4, S1 (2006): hs4—hs7. http://dx.doi.org/10.1007/s10298-006-0127-0.

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Radović, Branislav, Birgit Mentrup, and Josef Köhrle. "Genistein and other soya isoflavones are potent ligands for transthyretin in serum and cerebrospinal fluid." British Journal of Nutrition 95, no. 6 (2006): 1171–76. http://dx.doi.org/10.1079/bjn20061779.

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Consumption of soya-based nutrients is increasing in modern society because of their potentially protective effects against chronic diseases. Soya products are also heavily advertised as alternative drugs for relief from symptoms of the menopause and for hormone replacement therapy.However, because of their oestrogenic activity, negative effects of isoflavones have been postulated. Therefore, we analysed influences of soya isoflavones, major soya constituents with endocrine activity, on thyroxine (T4) binding to its distribution proteins. Serum binding of 125I-labelled l-T4 was analysed in the
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DRONNE, Yves. "Les matières premières agricoles pour l’alimentation humaine et animale : le monde." INRA Productions Animales 31, no. 3 (2019): 165–80. http://dx.doi.org/10.20870/productions-animales.0.31.0.2345.

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Les produits agricoles cultivés et utilisés dans le monde servent traditionnellement à nourrir les Hommes et les animaux et aussi à certains usages non-alimentaires. Compte tenu de l’importance du débat sur la complémentarité et/ou la concurrence entre l’Homme et l’animal et de l’importance de celles-ci en nutrition humaine et animale, les tonnages de tous les produits végétaux et animaux qui ont des compositions extrêmement diverses ont été exprimés en protéines brutes. Cet article analyse successivement la production mondiale de protéines végétales, la répartition de leurs utilisations sous
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Lacombe, Stéphanie, Vassilia Théodorou-Bayle, Philippe La Droitte, and Jean Dayde. "Les isoflavones du soja dans la filière aliment santé." Oléagineux, Corps gras, Lipides 7, no. 3 (2000): 286–96. http://dx.doi.org/10.1051/ocl.2000.0287.

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Vergne, S., and P. Sauvant. "Les isoflavones de soja dans le traitement de la ménopause." Phytothérapie 4, no. 4 (2006): 172–80. http://dx.doi.org/10.1007/s10298-006-0178-2.

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Lygin, Anatoly V., Curtis B. Hill, Olga V. Zernova, et al. "Response of Soybean Pathogens to Glyceollin." Phytopathology® 100, no. 9 (2010): 897–903. http://dx.doi.org/10.1094/phyto-100-9-0897.

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Plants recognize invading pathogens and respond biochemically to prevent invasion or inhibit colonization in plant cells. Enhancing this response in crop plants could improve sustainable methods to manage plant diseases. To enhance disease resistance in soybean, the soybean phytoalexin glyceollin was assessed in soybean hairy roots of two soybean genotypes, Spencer and PI 567374, transformed with either soybean isoflavone synthase (IFS2) or chalcone synthase (CHS6) genes that were inoculated with the soybean pathogens Diaporthe phaseolorum var. meridionales, Macrophomina phaseolina, Sclerotini
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Dissertations / Theses on the topic "Produits du soja. Isoflavones"

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Lacombe, Stéphanie. "Variabilité de la teneur et de la composition en isoflavones de la graine de soja (Glycine max. L. Merrill) et de ses dérivés alimentaires." Toulouse, INPT, 2000. http://www.theses.fr/2000INPT023A.

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Les isoflavones du soja, composés issus du métabolisme secondaire, présentent différentes propriétés "santé" (prévention de différentes pathologies telles que les maladies cardio-vasculaires, certains cancers et l'ostéoporose). L'effet préventif d'une consommation de produits à base de graines de soja dépend en premier lieu de la teneur et de la composition en isoflavones de la matière premiere et des aliments. Dans le cadre d'une meilleure valorisation de ces molécules, l'étude de la variabilité des teneurs et des compositions en isoflavones de la grain et des composantes de la chaîne de prod
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Queirós, Lívia Dias 1988. "Biotransformação de compostos fenólicos do extrato de soja para obtenção de produto rico em compostos bioativos." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256640.

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Orientador: Gabriela Alves Macedo<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-25T09:23:41Z (GMT). No. of bitstreams: 1 Queiros_LiviaDias_M.pdf: 1473794 bytes, checksum: 8841b5d38503f939739da3243001d1ed (MD5) Previous issue date: 2014<br>Resumo: A soja atrai considerável atenção no atual cenário econômico mundial devido ao seu elevado potencial nutritivo e efeitos potencialmente benéficos à saúde humana, que são atribuídos principalmente às isoflavonas. Esta classe de fenóis heterocíclicos é conheci
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Mendonça, José Eduardo de [UNESP]. "Estudo da viabilidade sensorial do enriquecimento com ferro de vários produtos derivados de soja e a quantificação de seus teores em isoflavonas." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/88335.

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Made available in DSpace on 2014-06-11T19:23:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-02-23Bitstream added on 2014-06-13T19:29:21Z : No. of bitstreams: 1 mendonca_je_me_arafcf.pdf: 400041 bytes, checksum: bab34db245a1a403c96033f086b462e8 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>A deficiência de micronutrientes afeta de maneira substancial o estado nutricional, a saúde e o desenvolvimento de uma parcela significativa da população de países desenvolvidos e em desenvolvimento. Os minerais, entre eles o ferro, desempenham funções essenciais
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Mendonça, José Eduardo de. "Estudo da viabilidade sensorial do enriquecimento com ferro de vários produtos derivados de soja e a quantificação de seus teores em isoflavonas /." Araraquara : [s.n.], 2006. http://hdl.handle.net/11449/88335.

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Orientador: Elizeu Antonio Rossi<br>Banca: João Bosco de Faria<br>Banca: Daniela Cardoso Umbelino<br>Banca: Maria Regina Barbieri de Carvalho<br>Banca: Cecília Rodrigues Silva<br>Resumo: A deficiência de micronutrientes afeta de maneira substancial o estado nutricional, a saúde e o desenvolvimento de uma parcela significativa da população de países desenvolvidos e em desenvolvimento. Os minerais, entre eles o ferro, desempenham funções essenciais à vida, o que justifica a grande atenção dada as carências deste nutriente. Dentre as estratégias utilizadas para o combate e prevenção das carências
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Giaretta, Débora. "Produção de farinha de kinako a partir de variedade de soja BRS 257 e desenvolvimento e caracterização de pão de forma com kinako e chia (Salvia hispânica)." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1112.

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O kinako é uma farinha integral obtida a partir do grão de soja torrada e moída. Esta farinha tem elevada qualidade nutricional em função do conteúdo de proteínas, fibras, ácidos graxos insaturados e compostos bioativos como as isoflavonas. As isoflavonas estão presentes na soja principalmente nas formas conjugadas (β-glicosídicas, acetil e malonil) e, em menor proporção, nas formas livres (agliconas). Diversos estudos comprovam a eficiência das isoflavonas agliconas na prevenção de doenças crônicas. Algumas tecnologias têm sido empregadas para a conversão das isoflavonas β-glicosídicas em agl
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Alezandro, Marcela Roquim. "Determinação de isoflavonas e capacidade antioxidante de alimentos industrializados à base de soja e/ou produtos derivados consumidos no Brasil." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-26062009-135840/.

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A soja contém alto conteúdo protéico e de lipídeos poliinsaturados e representa a principal fonte de isoflavonas. Por este grão não fazer parte da dieta brasileira, produtos contendo soja surgiram no mercado como fontes de isoflavonas, adaptados ao paladar da nossa população. Os condimentos também têm sido incorporados aos ditos \"alimentos funcionais\" pela sua relação com efeitos benéficos à saúde. Este trabalho objetivou determinar o teor de isoflavonas dos produtos contendo soja e/ou derivados, o teor de flavonóides de diferentes condimentos e marcas, e a capacidade antioxidante destas amo
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Correia, Francelina Flor de Sousa. "Formulação de produtos alimentares comerciais à base de soja." Master's thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15389.

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Mestrado em Biotecnologia - Biotecnologia Alimentar<br>A soja [Glycine max (L.) Merrill] é de todas as leguminosas, a que tem vindo a despertar grande interesse junto da indústria e dos consumidores graças à sua versatilidade, ao seu valor nutricional e ao facto de representar uma importante alternativa alimentar de baixo custo, em substituição das proteínas de origem animal (ditas proteínas de custo elevado, como carne, leite e ovos). O interesse nos mais variados derivados da soja prende-se muito com a quantidade e qualidade da sua proteína, bem como ao facto de se constituírem como fonte de
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OLIVEIRA, Stela Ramirez de. "Desenvolvimento analítico e farmacotécnico de formas farmacêuticas sólidas de isoflavona de soja." Universidade Federal de Goiás, 2010. http://repositorio.bc.ufg.br/tede/handle/tde/2086.

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Made available in DSpace on 2014-07-29T16:11:45Z (GMT). No. of bitstreams: 1 Dissertacao Stela.pdf: 754626 bytes, checksum: 312169c0104b8d6d919af0eb6ee8cf69 (MD5) Previous issue date: 2010-03-05<br>Isoflavones are flavonoids found in abundance in grains of soy (Glycine max L.) and its derivatives. These substances have estrogen like structure and weakly estrogenic action. They are used for treatment of menopause symptoms as an alternative to conventional hormone replacement therapies, because they cause fewer side effects. Soy isoflavones are amongst herbal products of great interest to obta
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Rasolohery, Claudine Aimée Daydé Jean. "Etude des variations de la teneur en isoflavones et de leur composition dans le germe et le cotylédon de la graine de soja [Glycine max (L.) Merrill]." Toulouse : INP Toulouse, 2008. http://ethesis.inp-toulouse.fr/archive/00000526.

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Giongo, Camila Nascimento. "Fermentação semissólida de okara com Saccharomyces cerevisiae r. f. bayanus visando a biotransformação de isoflavonas e melhoria da qualidade nutricional." Universidade Tecnológica Federal do Paraná, 2013. http://repositorio.utfpr.edu.br/jspui/handle/1/704.

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CAPES<br>O okara é uma biomassa gerada no processamento do extrato hidrossolúvel de soja e do tofu. Tal biomassa tem elevada qualidade nutricional em função do conteúdo de proteínas, fibras e compostos bioativos como as isoflavonas. É gerado em grandes quantidades pela indústria processadora de soja como um subproduto e embora se trate de um material de baixo valor comercial possui em sua composição moléculas com potencial nutricional e funcional. As isoflavonas estão presentes na soja principalmente nas formas conjugadas (β-glicosídicas, acetil e malonil) e, em menor proporção, nas formas liv
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Books on the topic "Produits du soja. Isoflavones"

1

JoAnne, Buggey, ed. Soybeans in the story of agriculture. Northwest Arm Press, 2009.

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Anderson, Susan. Awesome agriculture: Soybeans : an A-to-Z book. Northwest Arm Press, 2009.

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