Isoflavenes

Isoflavenes are a type of phytoestrogen that are structurally similar to the estrogen produced by the human body. They are found in a variety of plants, but are most commonly associated with soy and other legumes. Isoflavenes have been the subject of numerous scientific studies due to their potential health benefits and risks.

Structure and Classification

Isoflavenes are a subclass of flavonoids, a large family of plant compounds known for their antioxidant properties. They are characterized by a 3-phenylchromen-4-one backbone. Isoflavenes can be further classified into several types, including genistein, daidzein, and glycitein, based on their specific chemical structures.

Sources

Isoflavenes are found in a variety of plants, but are most commonly associated with legumes, particularly soy. Other sources include chickpeas, fava beans, and kudzu. Isoflavenes are often consumed in the diet through foods like tofu, soy milk, and soy sauce.

Health Effects

The health effects of isoflavenes are a topic of ongoing research. Some studies suggest that they may have beneficial effects on cardiovascular health, bone health, and menopausal symptoms. However, other research indicates that high intake of isoflavenes could have potential risks, such as interfering with thyroid function.

See Also

• Phytoestrogens
• Flavonoids
• Soy

References

Isoflavenes Resources
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