Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health
According to the study of "Nutritional aspects of second generation soy foods" by Alezandro MR, Granato D, Lajolo FM, Genovese MI." , posted in US National Library of Medicine National Institutes of Health, researchers found that the soy-based foods do not present a significant content of isoflavones when compared with the grain, and their in vitro antioxidant capacity is not related with these compounds but rather to the presence of other phenolics and synthetic antioxidants, such as sodium erythorbate. However, they may represent alternative sources and provide soy protein, isoflavones, and vegetable fat for those who are not ready to eat traditional soy foods.
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