2007•Journal of Scientific & Industrial ResearchOpen access

Soybean isoflavones: Remedial nutraceuticals in Indian perspective

J. R. Udgata, S.N. Naik

Abstract

Soybeans flour is a rich source of isoflavones, which are a subclass of ubiquitous flavonoids. Isoflavones, which have potent antioxidant properties comparable to that of vitamin E, can reduce the long-term risk of cancer by preventing free radical damage to DNA. Genistein followed by daidzein is the most predominant antioxidant among soybean isoflavones. This review describes extraction, purification and health care properties of soy isoflavones.

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Key concepts: Isoflavones, Daidzein, Genistein, Nutraceutical, Antioxidant, Food science, Vitamin E, SOY ISOFLAVONES