服用方法

3勺豆粉置于200 - 250毫升冷/温水的杯/ 摇摇杯中，搅/ 摇均后饮用。

* 建议冲泡NH Soy Seeds放置5分钟后饮用，口感更佳。

 

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Reference:

(1.) FSQD, MOH. Guide to Nutrition Labeling & Claims (as at Dec 2010).
(2.) Choong CT, Van-Den Truong, Roger FM, Roger LT et al. Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry 2007;103: 829-838.
(3.) Cevallos-Casals, Cisneros-Zevallos. Bioactive and functional properties of purple sweet potato (Ipomoea batatas (L.) Lam). J Acta horticulturae 2002.
(4.) V.Lavakumar et al., Lyophilization/Freeze Drying - An Review. International Journal of Novel Trends in Pharmaceutical Sciences 2013:3.
(5.) Lou SN, Chen TY, Chen HY, Jian WL et al. Purine contents of soybean products and its changes during soymilk processing. Article in ResearchGate.net; Dec 2010.
(6.) Messina Mark. Soy and health update: Evaluation of the Clinical and Epidemiologic Literature. Nutrients. 2016 Dec; 8(12): 754.
(7.) Sacks FM, Lichtenstein A, Van Horn L, Harris W et al. Soy Protein, isoflavones and cardiovascular health. Circulation. 2006; 113:1034-1044. https://doi.org/10.1161/CIRCULATIONAHA.106.171052
(8.) Canhada S, Castro K, Perry IS, Luft VC. Omega-3 fatty acids’ supplementation in Alzheimer’s disease: A systematic review. Nutr Neurosci. 2018 Oct; 21(8):529-538.
(9.) Belanger SA, Vanasse M, Spahis S, Sylvestre MP, Loppe S et al. Omega-3 fatty acid treatment of children with attention-deficit hyperactivity disorder: A randomized, double-blind, placebo-controlled study. Paediatr Child Health. 2009 Feb; 14(2): 89-98.
(10.) Hornell A, Lagstrom H, Lande B, Thorsdottir I. Protein intake from 0 to 18 years of age and its relation to health: a systematic literature review for the 5th Nordic Nutrition Recommendations. Food Nutr Res. 2013; 57.