Isoflavones

From WikiMD.org
Jump to navigation Jump to search

Isoflavones

Isoflavones (pronounced: ahy-soh-flav-ohns) are a type of naturally occurring phytochemicals found in a wide variety of plant foods, most notably in soy products. They are a subclass of flavonoids, a larger group of plant-based compounds known for their antioxidant properties.

Etymology

The term "isoflavones" is derived from "iso" (meaning "similar") and "flavone" (a type of phenolic compound). This name reflects the structural similarity of isoflavones to flavones.

Function and Health Benefits

Isoflavones are known for their potential health benefits. They are considered phytoestrogens, plant-derived compounds with estrogenic activity. They can bind to estrogen receptors in the body and mimic the effects of estrogen, which can be beneficial in certain health conditions.

Research suggests that isoflavones may help reduce the risk of heart disease and certain types of cancer, particularly breast and prostate cancer. They may also help alleviate symptoms of menopause and improve bone health. However, more research is needed to fully understand the potential health benefits and risks of isoflavones.

Dietary Sources

The primary dietary source of isoflavones is soy and soy products, such as tofu, tempeh, and soy milk. Other sources include legumes, such as chickpeas and lentils, and certain fruits and nuts.

Related Terms

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski