Health Benefits of Soy Isoflavonoids and Strategies for Enhancement: A Review
Authors: PATRICK McCUE1; KALIDAS SHETTY2
Source: Critical Reviews in Food Science and Nutrition, Volume 44, Number 5, September-October 2004 , pp. 361-367(7)
Publisher: Taylor and Francis Ltd
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Abstract:
Soybean consumption has been linked to a reduced risk for certain cancers and diseases of old age. The health benefits associated with soybean consumption have been linked to the action of isoflavonoids, the major phenolic phytochemicals found in soybean. Isoflavonoids possess numerous biological activities that may support chemoprevention through the promotion of apoptosis in diseased cells. In this study, we discuss the current state of knowledge concerning soybean isoflavonoids, their chemopreventive actions against postmenopausal health problems, cancer, and cardiovascular disease, and also biotechnology approaches toward the enrichment of soybean for isoflavonoid content.Keywords: biotechnology; cancer; cardiovascular disease; isoflavonoids; menopause; soybean
Document Type: Research article
DOI: 10.1080/10408690490509591
Affiliations: 1: Program in Molecular and Cellular Biology, University of Massachusetts, Amherst, Massachusetts, USA 2: Program in Molecular and Cellular Biology, University of Massachusetts; and Laboratory of Food Biotechnology, Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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