A new study found that school-aged children who consumed more isoflavones from soy foods exhibited better thinking abilities and attention. These findings pave the way for future research aimed at ...

Higher intake of foods containing isoflavones, estrogen-like compounds primarily found in soy, is associated with reduced all-cause mortality in women with hormone-receptor-negative breast cancer and ...

Please provide your email address to receive an email when new articles are posted on . Isoflavones from soy foods were associated with mental benefits in school-aged children. Tofu, tempeh and ...

Eating tofu and foods that contain higher amounts of isoflavones is associated with a moderately lower risk of heart disease, especially for younger women and postmenopausal women who are not taking ...

People who regularly ate tofu and other foods containing isoflavones had a moderately lower risk of developing heart disease. However, people who eat isoflavones and adhere to a healthier diet in ...

A study conducted at the State University of Campinas (UNICAMP) in the state of São Paulo, Brazil, has proven the efficiency of a sustainable process for extracting isoflavones from soybean meal that ...

Researchers from the Harvard Medical School and Brigham and Women's Hospital working in collaboration have found that tofu and other plant-based proteins contain certain nutrients called isoflavones ...

Please provide your email address to receive an email when new articles are posted on . Eating higher quantities of tofu and isoflavones lowers the risk for CHD, especially in young women or ...

Isoflavones are a category of naturally occurring water-soluble compounds generated almost exclusively by members of the Fabaceae plant family. Originating in a variety of plants and food sources, ...