Bioaccessibility and Application of Soybean Isoflavones: A Review
He Liu, Yue Wang, Danshi Zhu, Jiaxin Xu, Xinyue Xu, Jun Liu
Abstract
Soybean isoflavones are secondary metabolites of bisphenol with various biological activities that are formed during the growth of legumes. Improving the bioaccessibility of soybean isoflavones is of great significance for their optimal bioactivity in humans. On the basis of soybean isoflavones’ chemical composition and metabolic pathways, this review analyzes the effects of food components, especially processing methods, on the bioaccessibility and bioavailability of soybean isoflavones. The application progress of soybean isoflavones in food is summarized. This will provide some reference value for developing functional foods high in aglycone isoflavones.
Topics & Concepts
IsoflavonesAglyconeBioavailabilityGenisteinFood scienceBiochanin AChemistryDaidzeinBiologyBiochemistryPharmacologyEndocrinologyOrganic chemistryGlycosidePhytoestrogen effects and researchDiet, Metabolism, and DiseaseFood composition and properties