General
- 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.
Production
- 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.
- The majority of the
isoflavones found in soybean tissues are present as conjugated forms
that are glucosides and malonyl-glucosides (Graham, 1991). In all of the
analyses the samples were treated with hot HCl to hydrolyze any
isoflavone conjugates. This treatment would convert possibly multiple
derivatives into the single aglycone form for easier
detection.
Applications
- 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.
Benefits
- 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.
- Our soy isoflavone
supplement contains 10.73 mg of genistein and 22.25 mg of daidzein per
capsule. Cognition: Three human trials have found that soy foods and
isoflavone supplements improve certain aspects of cognition. There are
also isoflavone supplements on the market containing significant amounts
of daidzein and genistein, another anti−cancer phytoestrogen found in
soy.
Products
- 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.
Market
- In 2004, the soy
market surpassed the $4 billion mark, growing approximately 5% over the
previous year, according to Peter Golbitz, president and publisher,
Soyatech, Bar Harbor, ME, which publishes the Soya & Oilseed Bluebook.
- For soy isoflavones,
the primary market remains dietary supplements and the association
between indication areas like menopause is well known. In the study,
slow release formula actually demonstrated that the specific soy
isoflavones genistein and daidzein could actually be sustained over an
entire day
- Central Soya will
introduce Prevastein soy isoflavones for use in functional foods, and
cogins will offer the product to the nutritional supplement market for
use in tablets
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