2009•Zhongguo weishengtaixue zazhiRequires access
Research progress of physiological health function of soybean isoflavone in traditional fermented soybean.
Wen‐Yu Huang, Chen‐Jian Liu, Haiyan Li
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Abstract
Soybean isoflavones belongs to flavonoids.It is a kind of compounds with biological activity and richly contained in soybean and traditional fermented soybean foods.Researches in recent years have found that soybean isoflavones have physiological activities in a wide range of applications including the prevention of cancer,osteoporosis,cardiovascular diseases and improvement of women' s climacteric syndrome.Therefore,soybean isoflavones have attracted great attention over the world.Studies on soybean isoflavones provide not only a theoretical basis for the development of functional soybean products,but also a reference of rational diet for people.Here we reviewed recent years',progress in research on the physiological health function of soybean isoflavone in traditional fermented soybean foods.