Effects of high- and low-isoflavone soyfoods on blood lipids, oxidized LDL, homocysteine, and blood pressure in hyperlipidemic men and women

David J.A. Jenkins(St. Michael's Hospital), Cyril W.C. Kendall(St Michael's Hospital), Chung‐Ja C. Jackson(St Michael's Hospital), Philip W. Connelly(St Michael's Hospital), Tina Parker(St Michael's Hospital), Dorothea Faulkner(St Michael's Hospital), Edward Vidgen(St Michael's Hospital), Stephen C. Cunnane(St Michael's Hospital), Lawrence A. Leiter(St Michael's Hospital), Robert G. Josse(St Michael's Hospital)
American Journal of Clinical Nutrition
August 1, 2002
10.1093/ajcn/76.2.365
Cited by 309Open Access
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