 |
Isoflavones review
|
Isoflavones are a class of biomolecules and organic compounds related to flavonoids. In mammals, they act as phytoestrogen. Isoflavones are considered to be very strong antioxidants and are also considered to be very useful in treating cancer-related diseases. Isoflavones are known to be polyphenolic compounds that are produced by the Leguminosae/Fabaceae or beans family.
Isoflavones are usually found on foods and that’s one of the main reasons why a lot of people have differing opinions about the effect of isoflavones. Supporters of isoflavone propose that isoflavones can produce significant cholesterol-reducing effects and give protection against several kinds of cancer and there are a lot of studies and researches that can prove its effectiveness.
Critics, on the other hand, claim that isoflavones increase the appearance of epithelial hyperplasia (precedes cancerous tumors). Other critics of isoflavones also say that it can cause hyperthyroidism and goiter. Perhaps the earliest evidence of isoflavones having a detrimental to the health can date back to when a flock of sheep in Australia were diagnosed to be infertile and it was found out that their diet was very high in isoflavones. In addition, Californian quails who were fed leaves with very high isoflavone content were also diagnosed to have reduced fertility.
Isoflavones come from the general phenylpropanoid pathway’s branch which is highly responsible for producing almost all flavonoid compounds in several plants. The most common source of isoflavones in foods that humans eat are soybeans. Genistein and daidzein are the two major isoflavones that can be found in the content of soybeans. Soybeans also uses isoflavones to help stimulate the soil-microbe rhizobium to hasten the formation of nitrogen-fixing nodules of roots.
The group or family which has the most significant quanitities of isoflavones is the Fabaceae family. The highest levels of daidzein and genistein are found in (Psoralea corylifolia) Psoralea. Tofu, one of the highly processed foods derived from legumes, actually reatin its isoflavone content, even after undergoing a lot of processing. However, fermented miso actually showed increase levels of isoflavone content after processing. Other sources of isoflavones in foods include alfalfa (formononetin and coumestrol), chick pea (biochanin a) and peanuts (genistein).
With the current differing opinions pertaining to isoflavones, research evidences and findings are really needed to find out whether isoflavones are harmful or beneficial to human beings. Up to now, phytoestrogen-like isoflavones are considered to be a very active and dynamic area of research.
National Academy of Sciences produced a paper that studied the effect of isolated isoflavones of genistein and daidzein on adult mice that had their ovaries removed. The study eventually found out that the mice had immune and thymic system abnormalities as well as reduced immune system activity.
Even with all the previous studies conducted for the research of isoflavones, researchers say that there are still a lot of gray areas in the field of isoflavone study and further research pertaining to human phytoestrogen response is still highly needed.
To be safe and sure, it is suggested that people should only take food products that have isoflavones in moderation.
Isoflavones has the following structural formula:
• Chemical IUPAC Name is (2-phenyl-4H-1-benzopyr-4-one)
Review published on: 22 March 2009
 Your Isoflavones review
Other popular drugs: Ciclovulan ::
Desogen ::
Chlorambucil
|
Home
E-Mail
Site Map
http://www.medical-look.com
FORUM 
Buy Isoflavones
