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Production and Characterization of Isoflavones
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| Author:
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RAHILA YAKOOB, B.V.PRADEEP
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| Abstract:
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Isoflavones are the largest class of plant phenolic and its having a structure similar to 17-ß-estradiol which acts as an estrogen agonists and this compound is known as phytoestrogens. Isoflavone rich food has become the point of interest today due to its numerous advantageous health effects mainly on diseases related to estragon. Clinical studies have investigated soy isoflavones reduces chronic diseases such as heart disease, osteoporosis cancer and stroke. Varieties of soy products like soy milk, soybean, soy flour, soy sprout contains isoflavones. Soy bean is considered as one of the richest source of isoflavones. Soy isoflavones is a major part of the diet for many people. The major isoflavones found in soy are genestein, daidzein and glycitein. Soy fermented with probiotic strains increases the concentration of isoflavones mainly genistein, daidzein and glycitein. Thus soy bean mainly rich in isoflavones are becoming one of main area in the current research as it act against many diseases. This review provides an overview of structure of isoflavones, analytical techniques for the production of isoflavones and characterisation of isoflavones.
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| Keyword:
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Isoflavones, Soybean, Characterisation, Production
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2021.13.01.479
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| Download:
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Request For Article
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