Inverse association between soy food consumption, especially fermented soy products intake and soy isoflavone, and arterial stiffness in Japanese men - Uemura, Hirokazu; Katsuura-Kamano, Sakurako; Nakamoto, Mariko; Yamaguchi, Miwa; Fujioka, Miho; Iwasaki, Yuki; Arisawa, Kokichi (Scientific reports, 2018)
Keywords: 692/308/174; 692/4019; Ankle; C-reactive protein; Fermentation; Fermented food; Food; Food consumption; Glycine max - chemistry; Humanities and Social Sciences; Humans; Isoflavones; Isoflavones - pharmacology; Japan; Male; Middle Aged; multidisciplinary; Proteins; Science; Science (multidisciplinary); Soy Foods - analysis; Soy products; Vascular Stiffness - drug effects; Wave velocity; Japan