Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Department of Pediatrics (General Pediatrics), New Haven, CT, USA
Research Article
Isoflavone Stability, Quality Control Assessment and Clinical Safety of Q-CAN® Plus, a Novel Fermented Beverage
Author(s): Salah M Mankash*, Suyavaran Arumugam, Evangelos Dioletis, Ricardo Paiva, Eric R Secor, Theresa R Weiss, Maxine R Fields and Ather Ali
There is substantial data that fermented products have a diverse range of health benefits ranging from immunomodulation, improving lipid profiles and more recently positive effects on the microbiome. Despite these desirable clinical attributes there are practical barriers to the use of fermented products. Two such barriers are that many studies were performed using experimental products, and lacked careful characterization of content, stability, toxicology and safety. To overcome these issues, we identified a widely available fermented product (BESO Q-CAN® Plus) and i) conducted independent analysis of total isoflavone content, aerobic bacteria, yeast and mold plate counts, quantification of heavy metals, solvents, and ii) performed a safety clinical trial in 10 lean and 10 obese healthy subjects who consumed Q-CAN® Plus for 4 weeks, with a further 8 week.. View More»
DOI:
10.35248/2155-9600.19.9.1000757