Journal of Plant Biochemistry & Physiology
Open Access
ISSN: 2329-9029
ISSN: 2329-9029
Laboratory of Food & Nutritional Sciences, Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe, Hyogo 651-2180, Japan
Short Communication
Inhibitory Effect of Isoflavones from Processed Soybeans on Human DNA
Topoisomerase II Activity
Author(s): Isoko Kuriyama, Hiromi Yoshida, Yoshiyuki Mizushina* and Yoshihiro Takahashi
In this study, we found that the amount of isoflavones in (1) steaming germinated soybean was higher than that of (2) soybean boiled in water and (3) steamed soybean. Moreover, genistein, a major soy isoflavone, selectively inhibited the activity of human topo II. Therefore, steaming germinated soybean, which has high amount of genistein, might be a cancer preventive food through the inhibition of topo II activity... View More»
DOI:
10.35248/2090-7214.13.1.106