Research Journal of Food Science and Nutrition

Sorghum (Sorghum bicolor) is a staple food that provides a major source of calories to large segments of the population living in semi-arid tropics of Africa and Asia. Steeping is an age-long process among all the available food processing techniques known to improve nutritional qualities, palatability and consumer appeal of sorghum. The study investigate the... Continue here

The ability of the prostate gland to grow is a hormone-dependent process that is regulated by both androgenic and estrogenic factors. Phytoestrogens (PEs) are bioactive compounds with the estrogenic activity which may impact hormones and health in general. The TARM-Luc cell line was used in this study to investigate the androgenic potencies of phytoestrogens with... Continue here