Form of isoflavone affects bioavailability from soymilk
24 Aug 2006
Isoflavones in their aglycone form are absorbed faster and in bigger amounts from soy milk than in the glucoside form, reports a new study from Yakult. The new study, published in The Journal of Nutrition has implications for using soy isoflavones as functional ingredients, and also reports that adding probiotics to the soymilk affects the absorption and metabolism of the isoflavones in the gut.