- Isoflavones were first discovered due to their ability to disrupt the action of estrogen in animals. As a result, they are classified as a type of phytoestrogen, which, as the name suggests, is a naturally occurring plant ("phyto") chemical with estrogen-like properties.
- In the diet, isoflavones may be found in soybeans; soy-based foods, including soy milk, flour, nuts, tempeh, and tofu; and legumes, such as peas, peanuts, chick peas, and navy beans. Although in the traditional Asian soybean, Glycine soja, isoflavone levels are typically very low, levels are much higher in the Glycine max bean variety due to its mass production over the past 60 years and its increased need for protection from pests. Apart from food sources, isoflavones may also be purchased in purified form, often isolated and extracted from soy or red clover. In supplements, soy isoflavones are normally found as isoflavone glycosides (genistin, daidzin, glycitin).
- Unlike in Western cultures, where the intake of soy-based foods is typically low, dietary intake of isoflavones is generally higher in certain Asian populations, where soy-based foods are more commonly eaten. Over the past decade, however, Western soy consumption has increased due to the growing popularity of soy-based foods and the increased attention to their proposed health benefits. Currently, infant soy formulas account for more than 25% of all infant formulas sold. As of 1999, the U.S. Food and Drug Administration (FDA) permits soy protein products (a source of isoflavones) to display a health claim for a reduced risk of heart disease.
- Therapeutically, isoflavones are commonly used in the West to reduce menopausal symptoms such as hot flashes, to lower cardiovascular disease risk factors, and to prevent osteoporosis. Isoflavones have also been implicated for the treatment of high cholesterol, diabetes, vaginal dryness, various types of cancer, and postmenopausal mood and cognition. However, results generally differ between studies, and firm conclusions are difficult to make. Additional research in these areas is needed.
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Isoflavones
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