Soy Isoflavones | Global Trade leader ecrobot

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Soy Isoflavones

Posting date : Sep 11, 2006

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CHEMICAL | Pharmaceut

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30-

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Botanical Names: Soy Isoflavones Latin Names: Glycine max (L.) Merrill [Fam. Fabaceae] Common Names: Soy, Soybean Part Used: seeds Background: Soy has served as the basis for various foods in many Asian countries for thousands of years, which contains valuable constituents, including protein, isoflavones, saponins, and phytosterols. soy produces isoflavones in response to environmental stresses in order to regulate soy cell as hormonelike, and function as plant antibiotics and antifungal compounds. Key Active Ingredients: The major isoflavones in soy are genistein and daidzein. Soy also contains genistin and daidzin, which are sugar-containing isoflavone molecules. During digestion, intestinal bacteria cut off the sugar molecules, creating still more genistein and daidzein. Traditional Use: Antioxidant, Anti-thrombosis, Cellular Regeneration, Cleansing, Detoxification, Hip Fracture Prevention, Hot Flashes, Lowering LDL Cholesterol, Lowering Triglycerides, Menopausal Problems, Osteoporosis Prevention, Vascular Disorders Active Ingredients: Isoflavones including genistein, daidzein and glycitein, saponins, phytosterols and protein