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

Project Information

SIEBENHANDL, SUSANNE

Grant agreement ID: QLK6-CT-2002-51655

Project closed

Start date 1 March 2003

End date 31 May 2004

Funded under

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

Total cost € 71 720,00

EU contribution € 71 720,00

Coordinated by

INSTITUTE OF FOOD RESEARCH
United Kingdom

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

• EU contribution: No data
• Address: Norwich Research Park, Colney Lane ; NR4 7UA NORWICH ; United Kingdom
• Total cost: No data