Isoflavones

Isoflavones are a type of phytoestrogen, which are plant-derived compounds with estrogenic activity. They are a class of organic compounds and a type of flavonoids, which are a class of plant and fungus secondary metabolites. Isoflavones are commonly found in legumes, particularly in soybeans and soy products.

Structure and Classification[edit | edit source]

Isoflavones have a similar structure to estrogen, the primary female sex hormone. They are classified into three main types: genistein, daidzein, and glycitein. These types differ in their chemical structure and biological activity.

Sources[edit | edit source]

The primary dietary source of isoflavones is soy and soy products, such as tofu, soymilk, and soy protein isolates. Other sources include legumes, such as chickpeas and lentils, and some types of grains and seeds.

Health Effects[edit | edit source]

Isoflavones have been studied for their potential health benefits and risks. They have been found to have antioxidant properties, which can help protect cells from damage. They may also have anti-inflammatory effects and can potentially reduce the risk of certain types of cancer, such as breast and prostate cancer.

However, the estrogen-like effects of isoflavones can also potentially have negative effects. For example, they may interfere with the function of certain hormones and can potentially increase the risk of certain types of cancer.

Research[edit | edit source]

Research on the health effects of isoflavones is ongoing. While some studies have found potential benefits, others have found potential risks. More research is needed to fully understand the health effects of isoflavones and to determine the optimal intake.