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. Author manuscript; available in PMC: 2014 Oct 30.
Published in final edited form as: J Agric Food Chem. 2012 Dec 3;60(49):12196–12203. doi: 10.1021/jf3037209

Figure 2.

Figure 2

Addition of almond to pretzel formulation reduced the relative bioaccessibility of isoflavones. Data are the mean ± standard deviation for at least 12 independent digestions of pretzels with indicated source and amount of lipid. NAL, no added lipid; SHO, shortening; ALM, lipid from ground almond; CAN, lipid from canola oil; HAZ, lipid from ground hazelnut. The amount of lipid from these sources added to formulations was either 2.9 or 6.0% lipid, dry weight. Endogenous lipid content from soy components was 1.9 ± 0.2%. Different letters over error bars indicate that differences in means are statistically significant (p < 0.05).