Isoflavones in Foods and Ingestion in the Diet
Genistein Chemistry and Biochemistry
Isoflavones and Human Estrogen Receptor: When Plants Synthesize Mammalian Hormone Mimetics
Continuous Microwave-assisted Isoflavone Extraction
High-throughput Quantification of Pharmacologically Active Isoflavones using LC-UV/PDA and LC-MS/MS
Methods for Isoflavones: A Focus on Beverage Analysis
Isoflavones: LC-MS/MS Profiling of Isoflavone Glycosides and Other Conjugates
Isoflavone Ingestion by Multiethnic Populations: Implications for Health
Use of Isoflavones in Inherited Metabolic Diseases: A Focus on Mucopolysaccharidoses
Optimizing Isoflavone-rich Food Delivery Systems for Human Clinical Trials
Isoflavones and Thyroid Function: An Overview
Isoflavones against Gastric Cancer: Function and Effects
Prevention and Management of Obesity by Isoflavones
Bone, Genistein, Daidzein and Equol
Isoflavones and Inflammation in Adipose Tissue and Implications for Health
Isoflavones for Menopausal Vasomotor Syndrome
Subject Index
Publication details
https://doi.org/10.1039/9781849735094About this book
Isoflavones remain the subject of many scientific studies most of which reveal them to have some health benefits. Coverage within this book begins with an overview of phytoestrogens in health and plants with specific reference to isoflavones, how isoflavones are found in the diet and novel compounds in nuts. Expert accounts of the chemical and biochemical research on this topic are provided followed by analytical and bioanalytical assessments. Rounding up the book are the chapters on function and effects of isoflavones which provide details on isoflavones in beverages, soy and soy products and other food delivery systems and how their function effects the thyroid, menopause, prostate, breast, bone and cardiovascular disease to name but a few. Delivering high quality information, this extensive and detailed book provides a fascinating insight into this area of health and nutritional science. It will bridge scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.
Author information
Victor Preedy is currently Professor of Nutritional Biochemistry and Director of Genomics Centre, King's College London and Professor of Clinical Biochemistry at King's College Hospital London. After graduating with a BSc degree in Physiology with Pharmacology and Biology, Professor Preedy carried out a period of research on protein metabolism in the Department of Nutrition at the London School of Hygiene and Tropical Medicine. After the successful award of his PhD he studied aspects of cardiac protein metabolism at the National Heart Hospital. After 4 years, he then moved to the MRC Clinical Research Centre in Harrow, which was followed by his appointment as a lecturer to Kings College in 1988. He was promoted to Reader in 1995 and Professor in 2003. Professor Preedy has published over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 90 reviews as well as 35 books.