ANALYSIS AND PHYSIOLOGY OF ISOFLAVONES IN SOYBEANS

这项研究的目的是确定大豆食品和配方食品中大量含有的非甾体类雌激素化合物异黄酮在人体中的生物利用度和药代动力学。这些具有生物活性的非营养物的代谢已经在动物身上进行了广泛的研究，但在人类身上的信息有限。虽然我们之前已经确定了饮食摄入水平可以引起女性的生物反应，但对于来自不同食物或配方的异黄酮的生物利用度知之甚少，是否在个体之间存在很大差异，或者在吸收或代谢方面存在性别或年龄相关的差异，以及是否存在剂量反应效应。为此，我们将测定不同种类食品和配方食品中大豆异黄酮的生物利用度和药代动力学。

This study is specifically directed at determining in humans, the bioavailability and pharmacokinetics of isoflavones, non-steroidal estrogenic compounds, contained in abundance in soy foods and formulas. The metabolism of these bioactive non-nutrients has been extensively studied in animals, but information in humans is limited. Although we have previously established a level of dietary intake that can invoke a biological response in women, little is known about the bioavailability of isoflavones from different foods or formulas, whether there are large variations among individuals, or gender or age-related differences in absorption or metabolism, and if there are dose-response effects. To this end, we will be determining the bioavailability and pharmacokinetics of soy isoflavones contained in different kinds of foods and formulas.