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Volume 8, Issue 11, pp. 1045-1054
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History
- Received December 20, 2014
- Revision received June 30, 2015
- Accepted July 23, 2015
- Published first August 14, 2015.
Article Versions
- Previous version (August 14, 2015 - 07:41).
- You are viewing the most recent version of this article.
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©2015 American Association for Cancer Research.
Author Information
- Jennifer H. Ahn-Jarvis1,
- Steven K. Clinton2,3,*,
- Elizabeth M. Grainger3,
- Kenneth M. Riedl1,3,
- Steven J. Schwartz1,3,
- Mei-Ling T. Lee4,
- Raul Cruz-Cano4,
- Gregory S. Young5,
- Gregory B. Lesinski2,3, and
- Yael Vodovotz1,3
- 1Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, The Ohio State University, Columbus, Ohio.
- 2Division of Medical Oncology, Department of Internal Medicine, The Arthur G. James and Richard Solove Research Institute, The Ohio State University, Columbus, Ohio.
- 3The Ohio State University Comprehensive Cancer Center, Columbus, Ohio.
- 4Department of Epidemiology and Biostatistics at the University of Maryland, College Park, Maryland.
- 5Center for Biostatistics at The Ohio State University College of Medicine, Columbus, Ohio.
- ↵*Corresponding Author:
Steven K. Clinton, Wexner Medical Center, 410 West 10th Avenue, Columbus, OH 43210. Phone: 614-293-2886; Fax: 614-293-7525; E-mail: steven.clinton{at}osumc.edu
November 2015
Volume 8, Issue 11
Volume 8, Issue 11
Isoflavone Pharmacokinetics and Metabolism after Consumption of a Standardized Soy and Soy–Almond Bread in Men with Asymptomatic Prostate Cancer
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