Isoflavone and antioxidant of instant cream soup made from pumpkin and tempeh and their active compound in ovariohysterectomy rat-induced alzheimer ’ s disease

HIGHLIGHTS

• who: Budi Setiawan et al. from the Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia have published the Article: Isoflavone and Antioxidant of Instant Cream Soup Made from Pumpkin and Tempeh and Their Active Compound in Ovariohysterectomy Rat-Induced Alzheimer u2019 s Disease, in the Journal: International Journal of Food Science of 28/Nov/2022
• what: The study showed that the isoflavone content (genistein 370.86 g/100 g daidzein 185.61 g/100 g) was only present in the pumpkin instant cream soup with tempeh (IPTS).
• how: The . . .
  

   

  

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