Isoflavones

Isoflavones are a class of plant-derived compounds, many of which possess diverse bioactivities, including antioxidant properties. They are primarily sourced from leguminous plants such as soybeans, alfalfa, peanuts, and red clover. In nature, isoflavones predominantly occur in glycoside forms, which can be hydrolyzed into more biologically active and lipophilic aglycone forms.

In cell and animal models, isoflavones protect against ultraviolet-induced DNA damage.

Isoflavones enhance antioxidant capacity and increase estrogen receptor levels, thereby reducing the incidence and number of breast tumors.

They exert cardioprotective effects by inhibiting the development of cardiac hypertrophy.

Isoflavones prevent bone turnover and maintain bone mineral density in ovariectomized animals, indicating potential for the treatment of osteoporosis.

Figure 1. Chemical Structure of Daidzein

References

1. 1. Iovine B, Garofalo M, Orefice M, et al. Clin Exp Dermatol. 2014 Apr;39(3):391-4.

2. Ma D, Z hang Y, Yang T, et al. J Clin Biochem Nutr. 2014 Jan;54(1):31-8.

3. Maulik SK, Prabhakar P, Dinda AK, et al. Can J Physiol Pharmacol. 2012 Aug;90(8):1117-25.

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