- Isoflavones are members
of the large flavonoid family of plant compounds, which are in turn
members of the larger group of plant constituents known as polyphenols.
The principle isoflavones in soy are genistein, daidzein, and their
metabolites.
- Isoflavones are a
subclass of a larger and more ubiquitous group of nutraceuticals called
flavonoids. In comparison to most flavonoids, isoflavones have a very
limited distribution in the plant kingdom. While flavonoids are found in
many plant foods such as onions, apples, and grapes, soybeans are the
only food to contain nutritionally relevant amounts of
isoflavones.
- In soybeans and
nonfermented soyfoods, isoflavones are present primarily as
beta-glucosides, esterified with malonic or acetic acid. In fermented
soy products such as tempeh and miso, due to microorganism-induced
fermentation and hydrolysis more of the isoflavones are present in
aglycone (unconjugated) form. Isoflavones are quite heat stable. Baking
or frying does not alter total isoflavone content and although the
chemical structure of the isoflavone is very slightly changed, this
change is not thought to be nutritional relevant.
- Isoflavones have a
strikingly similar chemical structure to mammalian estrogens. Therefore,
it is not surprising that isoflavones bind to estrogen receptors and
affect estrogen-regulated gene products. Although isoflavones possess
estrogenic and possibly antiestrogenic activity,37 the physiological
effects of isoflavones, especially genistein, are likely only partially
related to direct interaction with or binding to estrogen
receptors.
- Isoflavones are present
in relatively large amounts in virtually all soy products, with the
exception of soy-protein concentrate. Whole soy contain about 200 mg
isoflavones per 100g. Soybeans contain three types of isoflavones in
four chemical structures.
- Isoflavones are widely
believed to have beneficial effects on human health. This view stems
mainly from epidemiological data, indicating an inverse correlation
between levels of soy-derived food consumption and the incidence of
certain types of cancer. Similar data support the general belief that
soy consumption at the level characteristic of Asian society prevents
cardiovascular ailments and post-menopausal effects, including
osteoporosis.
- Isoflavones are
secondary metabolites of higher plants arising from the
malonate–shikimate biosynthetic pathway, which produces great variety of
phenylpropanoid aglycones. Two kinds of post-translational modification
are characteristic of this group of natural products – O- (and
occasionally C-) glycosylation and esterification by biogenic carboxylic
acids.
- Isoflavone-containing
soybeans are among the most important agri-cultural crops, a traditional
source of food in Asian countries, and an im-portant source of food
additives and modifiers used throughout the world (e.g. in the
manufacture of meat products). Because isoflavones are clearly
estrogenic, among other distinct biological activity, and tons of them
end up in food and animal feed, they should be traced as a matter of
basic toxicological and environmental protection.
- Soy isoflavone products
are marketed as dietary oestrogens to women over the age of 50 as a
natural alternative to hormone replacement therapy (HRT), but since this
is also the age group in which most breast cancers occur, these new
findings - if supported - could have widespread implications.
- Soy Isoflavones help in
the preservation of the bone substance and fight osteoporosis. This is
the reason why people in China and Japan very rarely have osteoporosis,
despite their low consumption of dairy products, whereas in Europe and
North America the contrary happens. Unlike estrogen, which helps prevent
the destruction of bone, evidence suggests that isoflavones may also
assist in creating new bone. Other studies are not entirely consistent,
but evidence suggests that genistein and other soy isoflavones can help
prevent osteoporosis.
- Isoflavones seem to be
protect agains tumors because thet act against cancer cells in a way
similar to many common cancer-treating drugs. Population-based studies
show a strong association between consumption of isoflavones and a
reduced risk of breast and endometrial cancer.
- The North American
Menopause Society suggests that soy isoflavones can also be a natural
alternative to estrogen replacement therapy for relief of mild
menopausal symptoms. It may help offset the drop in estrogen and
regulate its fluctuations that occur at menopause. Many women have
reported a reduction in their hot flashes and night sweats when they
regularly consume soy foods, like tempeh or tofu.
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General Information
- Soy foods are Rich in
Isoflavones
- Soy Isoflavones
- Sources Of
Isoflavones
- Soya And Health
- Soybean isoflavones
Production
- Approaches to flavonoid
production in plant tissue cultures
- Production of
isoflavones, daidzein and genistein in callus cultures of Pueraria
candollei Wall. ex Benth var. mirifica
- Production of the
Isoflavones Genistein and Daidzein in Non-Legume Dicot and Monocot
Tissues
- Metabolic engineering of rice with soybean
isoflavone synthesis for promoting nodulation gene expression in
rhizobia
Applications
- Prevention or
promotion?
- Soy Processing
Influences Estrogen-dependent Breast Cancer Growth In Mice
- MenoFem
Applications
- Soy Bean
Isoflavone
- Beneficial Effects of
Soybean Isoflavone
- Isoflavones: a
Botanical Approach to Disease Prevention
- Biochemical and
Molecular Roles of Nutrients
- An Overview of the
Health Effects of Soyfoods and Soybean Isoflavones
- Effects of dietary soy
isoflavones on growth, carcass traits,and meat quality in
growing-finishing pigs
- Soy isoflavones may
reduce artery hardening, boost heart health
- Overview of
Pharmacophore Applications in MOE
Processing
- Isoflavone
phytoestrogen degradation in fermented soymilk
- Chemical modification
of isoflavones in soyfoods during cooking and processing
- Extraction Time For
Soybean Isoflavone Determination
- Preparation of
isoflavones enriched soy protein isolate from defatted soy hypocotyls by
supercritical CO2
- Hydrolysis of
Isoflavones and Consumption of Oligosaccharides
- UVB-Protective
Effects of Isoflavone Extracts from Soybean Cake in Human
Keratinocytes
- Soy Germ And Soy Germ
Extract
- Isoflavone Content of
Kansas Soybeans
Technology
- Fifth International
Symposium on the Role of Soy in Preventing and Treating Chronic
Disease
- Patent Awarded For
Isoflavone Technology
- Chromatografic
Quantification of Isoflavones
- Hydrothermal Treatments
in the Development of Isoflavone Aglycones in Soybean Grains
- Patented Isoflavone
formula overcomes structural shortcomings
- Production technology of soybean
isoflavones
- The Patented Technology
Of Soy-Base and Soymilk Manufacture
Projects
- Environmental
Regulation Of Isoflavone Levels In Soybean
- Isoflavones once-a-day
tablet
- Effects of Soy Isoflavones
on the Prostate, Breast and Bone
- The Effect Of Soy And
Fructooligosacharides On The Selenium Status Of Postmenopausal
Women
- Biosynthesis and
genetic modification of isoflavonoids
Products
- Novasoy
- Premier Isoflavone
Complex
- National Enzyme Company
products
- Soy
- Isoflavones MSDS
- Soy Isoflavone Powder
Extract
Market
- ADM
expands isoflavone range
- Soy benefits reduced
through food processing
- Chemical Market
Reporter
- Successful European
Introduction of First ADM Product
- Nutraceutical
world
- Opportunities for
Value-added
Utilization of Oilseeds and Oilseed Products in
Minnesota |
Patent
- Isoflavone
Derivatives
- Administering a
composition containing plant sterol, soy protein and isoflavone for
reducing LDL-cholesterol
- Composition Containing
Isoflavone Material
- Isoflavone and
triterpene glycosides from soybeans
- Methods of cholesterol
reduction using isoflavones
- Soy Isoflavone
Concentrate Process and Product
- Water-soluble
bean-based extracts
- Process for isolating
genistin from mixtures of soy isoflavones
Standards
- Determination of
Isoflavones in Natural Sources and Biological Fluids
- Development, Evaluation
And Characterizations Of Protein- Isoflavone
- Standard Operating
Protocol
- Soy isoflavone
analysis: quality control and a new internal standard
Company
Profile
- Bio-Gen Extract Pt Ltd
- North China Pharmaceutical Group Corp.
- Hangzhou D&A Bio-Tech
- Heilongjiang Jiusan Oil & Fat
- Huisong Pharmaceuticals
- Solbar
Suppliers
- China isoflavones manufacturers & suppliers
- Functional Foods & Nutraceuticals
Suppliers
- Soy Isoflavone
Suppliers
- China Food And
Beverages
- Manufacturer And
Exporters Of Isoflavone
- Selling Leads Of
Isoflavones
- SoyBean
Isoflavane Selling Leads
- Wuhan
Yuancheng Technology Devlopment
- Zhejiang Medicines & Health Products Imp. & Exp.
Properties And
Functions
- Isoflavones and endothelial function
- Analysis Of Isoflavone Conjunction In Vitro And
In Human Blood
- Purification And Antioxident Activities Of
Soybean Isoflavones
- Bottlenecks for metabolic engineering of
isoflavone glycoconjugates in Arabidopsis
Benefits And
Risks
- Soy
Isoflavones—Benefits and Risks from Nature’s Selective Estrogen Receptor
Modulators (SERMs)
- Dangers of Dietary
Isoflavones at Levels Above Those Found in Traditional Diets
- Health Benefits Of
Isoflavones
- Soy Isoflavones
- Isoflavones Help
Alleviate Menopausal Symptoms
- Soy Protein With
Isoflavones, but not an Isoflavone-Rich Supplement
- ESHA Foods
Containing Isoflavones
Safety And
Guidlines
- Dangers Of Isoflavones
In Soy And Soy-Based Foods
- National Guidelines
Clearing House
- Concentrations of
isoflavones in food
- Soy- For Bone, heart,
Breast, Prostate Health
- Fifth International
Symposium on the Role of Soy in Preventing and Treating Chronic
Disease
- Safety Of
Isoflavones
- Reader's
Digest
Reports
- Miracle From the
Soybean!
- Certificate Of
Analysis
- Evidence
Report/Technology Assessment
- Soy Isoflavone Critical
Review
- Soy Isoflavone
ResearchSoy Isoflavone Research
- Novogen
- Panacea
or Poison
- Health Supply
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