Isoflavones comprise a class of organic compounds, often naturally occurring, related to the isoflavonoids. Many act as phytoestrogens in mammals. Being polyphenols, they are antioxidants. Some isoflavones and isoflavone-rich foods possess activity against cancer, including certain types of breast and prostate cancer. Isoflavones are produced almost exclusively by the members of the Fabaceae/Leguminosae (bean) family.
Molecular formula: C15H10O2
Product Characteristics: Flavonoids are, is an aromatic oxygen heterocyclic compounds of flavonoids isomers. Purification of isoflavones flaky or needle crystal. Generally colorless, but with the increase of hydroxyl may be yellow deep yellow. As a pigment widely distributed in higher plants.
Nutritional value: Isoflavones are a kind of flavonoids, mainly in legumes, soy isoflavones are a class of growth in the formation of secondary metabolites. Because it is extracted from plants, have a similar structure to estrogen, are called phytoestrogens.
Uses: Plants use isoflavones and their derivatives as phytoalexin compounds to ward off disease-causing pathogenic fungi and other microbes. Lower cholesterol, promote calcium absorption, immune function and regulation of health effects.