Anticarcinogenic Isoflavones in Soy Germ is Transferred to Egg Yolk
김우근, 임현애, 김장훈, 김정환, 김종상,
소속 상세정보
김우근 ( Kim Woo-Keun )
경북대학교 동물공학과
임현애 ( Lim Hyun-Ae )
경북대학교 동물공학과
김장훈 ( Kim Jang-Hoon )
경북대학교 동물공학과
김정환 ( Kim Jeong-Hwan )
경상대학교 식품공학과
김종상 ( Kim Jong-Sang )
경북대학교 동물공학과
KMID : 0603520040090040287
Abstract
Soy isoflavones have drawn much attention due to their potential to prevent breast and prostate cancers. This study examined whether the isoflavones present in soy germ, one of the richest natural sources of isoflavones, were transferred into eggs in laying hen or not. Eggs from laying hens fed diet containing 5 or 10% soy germ contained significantly higher amount of genistein and daidzein compared to eggs from laying hens fed control diet, suggesting the ability of isoflavones in soy germ to be digested, absorbed and accumulated in eggs. This finding raises the possibility to develop isoflavones- enriched eggs as a potential cancer preventive food.
키워드
Soy germ;Isoflavones;Egg
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