Perspective: Isoflavones - intriguing molecules but much remains to be learned about these soybean constituents DOI Creative Commons
Mark Messina, Stephen Barnes, Kenneth D.R. Setchell

et al.

Advances in Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 100418 - 100418

Published: March 1, 2025

Isoflavones are naturally occurring compounds found in a wide range of plants, but among commonly consumed foods especially abundant soybeans and derived from this legume. Much the substantial amount research conducted on soy protein over past 30 years is because their isoflavone content. Research interest isoflavones increased dramatically beginning early 1990s as evidence highlighted possible role prevention cancers, including breast, prostate colon cancer. Recognition that preferentially bind to estrogen receptor (ER)β comparison ERα provided conceptual basis for classifying these diphenolic molecules selective modulators. Isoflavone soon greatly expanded beyond cancer include areas such coronary artery disease, bone health, cognitive function vasomotor symptoms menopause. Nevertheless, safety concerns about isoflavones, based primarily results animal studies presumed estrogenic effects, also arose. However, recent work challenges traditional view estrogenicity isoflavones. Furthermore, have largely been refuted by intervention population studies. On other hand, investigation proposed benefits has produced inconsistent data. The small sample size short duration common many trials, combined with marked interindividual differences metabolism, likely contribute conflicting findings. Also, different products employed, which vary not only total amount, relative proportion three soybean form they delivered (glycoside vs aglycone). For those interested exploring justify an intake recommendation ∼50 mg/d, approximately two servings Asian foods.

Language: Английский

Perspective: Isoflavones - intriguing molecules but much remains to be learned about these soybean constituents DOI Creative Commons
Mark Messina, Stephen Barnes, Kenneth D.R. Setchell

et al.

Advances in Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 100418 - 100418

Published: March 1, 2025

Isoflavones are naturally occurring compounds found in a wide range of plants, but among commonly consumed foods especially abundant soybeans and derived from this legume. Much the substantial amount research conducted on soy protein over past 30 years is because their isoflavone content. Research interest isoflavones increased dramatically beginning early 1990s as evidence highlighted possible role prevention cancers, including breast, prostate colon cancer. Recognition that preferentially bind to estrogen receptor (ER)β comparison ERα provided conceptual basis for classifying these diphenolic molecules selective modulators. Isoflavone soon greatly expanded beyond cancer include areas such coronary artery disease, bone health, cognitive function vasomotor symptoms menopause. Nevertheless, safety concerns about isoflavones, based primarily results animal studies presumed estrogenic effects, also arose. However, recent work challenges traditional view estrogenicity isoflavones. Furthermore, have largely been refuted by intervention population studies. On other hand, investigation proposed benefits has produced inconsistent data. The small sample size short duration common many trials, combined with marked interindividual differences metabolism, likely contribute conflicting findings. Also, different products employed, which vary not only total amount, relative proportion three soybean form they delivered (glycoside vs aglycone). For those interested exploring justify an intake recommendation ∼50 mg/d, approximately two servings Asian foods.

Language: Английский

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