The role of isoflavon in reducing blood glucose levels

Abstract

Plants provide excellent sources of medicinal compounds. Over 5000 flavonoids have been isolated and identified from plant sources. Flavonoids are polyphenolic compounds mainly recognized as pigments which produce the colors found in flowers, fruit and leaves. Dietary polyphenols are commonly found in plants and are abundant in fruit, vegetables, chocolate, and nuts. These polyphenols also found in beverages including tea, coffee, wine, and soy milk. Flavonoids are known to lower glucose levels, decrease cholesterol and triglycerides, and increase liver enzyme levels most likely by stimulating pancreatic insulin release. By activating cell-signaling pathways involved in controlling blood glucose levels, flavonoids aid in carbohydrate digestion, and adipose deposition. Flavonoids containing isoflavones, flavanols, flavanones, flavonols, flavones, and anthocyanins have been studied from clinic study until pre clinic study. However, not all of the studies conducted had adequate results. Isoflavone is one of the potential flavonoids that still can be explored for future research. Research on isoflavone supplementation in animals and humans in reducing blood glucose levels is still limited. Short-term supplementation did not improve blood glucose levels in postmenopausal women, while other studies suggest that the long-term isoflavone supplementation can reduce postmenopausal blood glucose levels. These findings found that isoflavone is a component of flavonoids that have potency in reducing blood glucose levels.