| Literature DB >> 26788320 |
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Abstract
[This corrects the article DOI: 10.1002/fsn3.145.].Entities:
Year: 2016 PMID: 26788320 PMCID: PMC4708638 DOI: 10.1002/fsn3.327
Source DB: PubMed Journal: Food Sci Nutr ISSN: 2048-7177 Impact factor: 2.863
Composition of experimental samples (mg/12.5 g)
| Control | LPSp | |
|---|---|---|
| Soymilk powder | 5000 | 5000 |
| Germinated soybean powder | 1250 | 1250 |
| Dextrin | 4446 | 4446 |
| Oil powder | 25.0 | 25.0 |
| Soy isoflavone extract | 30.0 | 30.0 |
| Shell calcium | 1621 | 1621 |
| The fermented flour extract (LPSp) | 0 | 60.0 |
| Vitamin C | 45.0 | 45.0 |
| Vitamin B complex | 2.25 | 2.25 |
| Vitamin D extract | 0.5 | 0.5 |
| Folic acid extract | 20.0 | 20.0 |
Total isoflavone contents: approximately 13.5 mg.
Calcium contents: 600 mg.
LPSp contents: 0.6 mg.
Vitamin B complex contents (12.5 g): B1, 0.147 mg; B2, 0.743 mg; B6, 0.383 mg; Nicotinamide, 0.765 mg; Calcium pantothenate, 0.165 mg. Vitamin C is added for antioxidation, Vitamin B complex and Folic acid are added for enhancing of metabolism.
Vitamin D contents: 0.0025 mg.
Folic acid contents: 0.2 mg.