Padmaja Prabhu | Authors


Increased Throughput and Reduced Solvent Consumption for the Determination of Isoflavones by UHPLC

All plant foods are complex mixtures of chemicals including both nutrients and biologically active non-nutrients, referred to as phytochemicals. Soy is known for having high concentrations of several physiologically-active phytochemicals, including isoflavones, phytate (inositol hexaphosphate), saponins, phytosterols and protease inhibitors. The isoflavones are what makes soy unique.