Open access peer-reviewed chapter

Soy Isoflavones as Bioactive Ingredients of Functional Foods

By Lutz Mariane

Submitted: October 25th 2010Reviewed: March 22nd 2011Published: September 12th 2011

DOI: 10.5772/18067

Downloaded: 2611

© 2011 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike-3.0 License, which permits use, distribution and reproduction for non-commercial purposes, provided the original is properly cited and derivative works building on this content are distributed under the same license.

How to cite and reference

Link to this chapter Copy to clipboard

Cite this chapter Copy to clipboard

Lutz Mariane (September 12th 2011). Soy Isoflavones as Bioactive Ingredients of Functional Foods, Soybean and Health, Hany El-Shemy, IntechOpen, DOI: 10.5772/18067. Available from:

chapter statistics

2611total chapter downloads

3Crossref citations

More statistics for editors and authors

Login to your personal dashboard for more detailed statistics on your publications.

Access personal reporting

Related Content

This Book

Next chapter

Soybean Oil: How Good or How Bad in Comparison with Other Dietary Oils in the Context of Colon Cancer

By Tatiana Fiche Salles Teixeira, Ana Paula Boroni Moreira, Damiana Diniz Rosa and Maria do Carmo Gouveia Peluzio

Related Book

First chapter

Nutritional Value of Soybean Meal

By Teresa Banaszkiewicz

We are IntechOpen, the world's leading publisher of Open Access books. Built by scientists, for scientists. Our readership spans scientists, professors, researchers, librarians, and students, as well as business professionals. We share our knowledge and peer-reveiwed research papers with libraries, scientific and engineering societies, and also work with corporate R&D departments and government entities.

More About Us