Abstract
Isoflavones are phytoestrogens and natural plant compounds which are similar to 17-β-estradiol in chemical structure. It is known that they can act as estrogen agonists or antagonists, depending on endocrine estrogenic levels, but actions of isoflavones are rather complex due to large number of variables such as chemical structures and mechanisms. Some hypotheses on biological mechanisms have not satisfactorily been confirmed to date and human epidemiological and experimental studies have been relatively limited. Nevertheless, isoflavones and isoflavone rich foods have become a focus on interest due to positive health benefits on many diseases, especially prevention of hormone-related cancers, cardiovascular disease, osteoporosis, and adverse postmenopausal symptoms, and improvement of physiological condition such as maintaining cognitive function. This review provides an overview of chemistry, analytical techniques (focused on human biospecimens), functions including biological mechanisms, and effects of isoflavones, on the basis of the available meta-analysis and review articles and some original articles, on health and cancer.
Highlights
It is known that they can act as estrogen agonists or antagonists, depending on endocrine estrogenic levels, but actions of isoflavones are rather complex due to large number of variables such as chemical structures and mechanisms
This review provides an overview of chemistry, analytical techniques, functions including biological mechanisms, and effects of isoflavones, on the basis of the available meta-analysis and review articles and some original articles, on health and cancer
Breast cancer, prostate cancer, and diabetes were less common diseases in Asian population than in Western populations and it has been suggested that soy foods may contribute to the prevention of these hormone-related diseases (Kim, 2008; Kang et al, 2012)
Summary
Breast cancer, prostate cancer, and diabetes were less common diseases in Asian population than in Western populations and it has been suggested that soy foods may contribute to the prevention of these hormone-related diseases (Kim, 2008; Kang et al, 2012). Soybean products contain organic compounds related to the isoflavone which act as phytoestrogen. Endogenous estrogens are circulated and bound with biologically active unconjugated form, while dietary isoflavones are nearly conjugated in circulation. Compared to endogeneous estrogens, isoflavones have approximately 100 times weaker affinities of estrogen receptor (Kuiper et al, 1997). Isoflavones have estrogenic or antiestrogenic effects according to estrogen hormone level in body. Recently many researchers have attention to beneficial effects of soybean products on health, the health benefits of soy for many diseases are limited and inconsistent in epidemiologic studies. This paper introduces chemistry including major foods and natural plants, metabolism and mechanisms of isoflavone and reviews in vitro, in vivo, and epidemiological studies, in terms of their plausible biological effects in human
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