Abstract
Products based on soybean isoflavones are gaining attention globally for their health benefiting properties in multiple systems including the intestinal microbiota. Tofu is a healthy, unfermented soybean food which is widely available and commonly consumed, especially in Japan. However, few studies have focused on the beneficial effects of Tofu on the intestinal environment, particularly constipation, and the dependency of health benefits on the bioavailability of isoflavones.
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