Effects of soy-processing on isoflavone absorption, metabolism and biological activities

Objective

The key goal of the project is to determine how changes in isoflavone compose- ton caused by processing of soy flour affect the absorption, metabolism and ultimately bioactivity in humans.

Programme(s)

• FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Topic(s)

• 1.1.1.-6. - Key action The Ageing Population and Disabilities

Call for proposal

Data not available

Funding Scheme

RGI - Research grants (individual fellowships)

Coordinator

INSTITUTE OF FOOD RESEARCH

Address

Norwich Research Park, Colney Lane
NR4 7UA Norwich
United Kingdom