Seed calcium content is an important quality attribute of specialty soybean [Glycine max (L.) Merr.] for soyfoods. However, analyzing seed for calcium content is time consuming and labor intensive. Knowing quantitative trait loci (QTL) for seed calcium will facilitate the development of elite cultivars with proper calcium content through marker-assisted selection (MAS). The objective of this st...

Genistein is one of isoflavones mostly derived in a leguminous plant. It is well known as one of phytoestrogens that have structures similar to the principal mammalian estrogen. It has diverse biological functions including chemopreventive properties against cancers. Anticancer efficacies of genistein have been related with the epidemiological observations indicating that the incidence of some ...

BACKGROUND The isoflavones daidzein and genistein occur naturally in most soyfoods, conjugated almost exclusively to sugars. Controversy exists regarding the extent of bioavailability of isoflavone glycosides, and the mechanism of intestinal absorption of isoflavones in humans is unclear. Evidence from intestinal perfusion and in vitro cell culture studies indicates that isoflavone glycosides a...

Incidence rates of colorectal cancer are relatively low in Asian populations, in which soy foods are commonly consumed. Soybeans and soy foods are an almost exclusive source of isoflavone intake. In in vitro studies, isoflavones have been shown to have various anticarcinogenic properties such as inhibition of protein tyrosine phosphorylation, induction of apoptosis, antiangiogenesis, and inhibi...

BACKGROUND Many of the benefits of soy have been attributed to soy isoflavones. OBJECTIVE The objective was to determine the effects of high- and low-isoflavone soy-protein foods on both lipid and nonlipid risk factors for coronary artery disease (CAD). METHODS Forty-one hyperlipidemic men and postmenopausal women participated in a study with three 1-mo diets: a low-fat dairy food control d...

Many investigations have been conducted on soybean during the past decade since it is a unique dietary source of isoflavones which display a diversity of biological activities and reduce the risk of some chronic diseases. Soybean is distinctive in that it has a high content of isoflavones which allegedly diminish the risk of cancer, cardiovascular disease, and osteoporosis, and also alleviate m...

Consumption of soybeans and food products made from them is increasing because of their desirable nutritional value. However, the oxalate content of seeds from 11 cultivars of soybean showed relatively high levels of total oxalate from 0.67 to 3.5 g/100 g of dry weight. Oxalate primarily was found as calcium oxalate crystals. Thirteen tested commercial soyfoods contained between 16 and 638 mg o...

Background: Many of the benefits of soy have been attributed to soy isoflavones. Objective: The objective was to determine the effects of highand low-isoflavone soy-protein foods on both lipid and nonlipid risk factors for coronary artery disease (CAD). Methods: Forty-one hyperlipidemic men and postmenopausal women participated in a study with three 1-mo diets: a low-fat dairy food control diet...

The evidence for a protective effect of vegetables, fruits, and legumes against prostate cancer is weak and inconsistent. We examined the relationship of these food groups and their constituent foods to prostate cancer risk in a multicenter case-control study of African-American, white, Japanese, and Chinese men. Cases (n = 1619) with histologically confirmed prostate cancer were identified thr...