Isoflavones are a class of organic compounds and biomolecules related to the flavonoids.

They are acting as phytoestrogens that are thought of by some as useful in treating cancer.

They are also very strong antioxidants.

Critics of the inclusion of isoflavones in food claim that they increase the incidence of epithelial hyperplasia, which precedes cancerous tumors, and that they cause goitre and hyperthyroidism.

Phytoestrogens may actually promote cancer.

Isoflavones are produced from a branch of the general phenylpropanoid pathway that produces all flavonoid compounds in higher plants.

Soybeans are the most common source of isoflavones and the major isoflavones in soybean are genistein and daidzein..

For more information about the topic Isoflavone, read the full article at Wikipedia.org, or see the following related articles:

Soy protein — Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least ...  > read more

Soybean — Soybean(s) (U.S.) or Soya bean (UK) is a species of legume, native to eastern Asia. Soybeans are an important global crop, with political ...  > read more

Legume — The term legume has two closely related meanings in botany, legume can refer to either the plant itself, or to the edible fruit (or useful part). ...  > read more

Polyphenol antioxidant — A polyphenol antioxidant is a type of antioxidant characterized by the presence of several phenol functions. In human health these compounds, ...  > read more

Related Stories

Search ScienceDaily

Healthier Pizza