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Soy isoflavones has served as the basis for various foods in many Southeast Asian countries for thousands of years. The major isoflavones in soy are genistein and daidzein.Soy Isoflavones are a kind of polyphenolic compounds, which are a kind of secondary metabolites formed in the growth of soybean. The main soybean isoflavones in the natural world are genistein, daidzein, glycyrrhizin, and garbanzoin A. And formononetin. Soy and soy products are the main food sources of soy isoflavones. Soy isoflavones can bind to estrogen receptors, exert estrogen-like effects and regulate endogenous estrogens, so they are called phytoestrogens.
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■ Estrogen-like activity
Soy isoflavones can act as estrogen-like or endogenous estrogens in the body and can regulate estrogen receptors. Soy isoflavones can improve perimenopausal syndrome. Postmenopausal women can replenish soybean or soybean extract daily for more than 3 months, which can effectively reduce the frequency of hot flashes and significantly improve peri-menopausal symptoms.
■ Antioxidant effect
The antioxidant effects of soy isoflavones are mainly manifested in inhibition of oxygen free radical production, inhibition of hydrogen peroxide production, reduction of DNA oxidative damage, and inhibition of lipid peroxidation.
■ Improve postmenopausal osteoporosis
Soy isoflavones or metabolites exhibit weak estrogen action in postmenopausal women, bind to estrogen receptors in osteoblasts, enhance osteoblast activity, promote bone matrix production, secretion and bone mineralization, thereby improving Osteoporosis.
■ Reduce the risk of breast cancer
Soy isoflavones may play a role in reducing the risk of breast cancer by increasing the metabolism of estrogen to the anticancer product 2-hydroxyestrone. It is also possible to inhibit the development of cancer by anti-oxidation, promotion of apoptosis, inhibition of cell proliferation, and the like.
■ The impact on the cardiovascular system
Postmenopausal women's estrogen levels decline, leading to abnormal metabolism of fat and cholesterol, elevated blood lipids and cholesterol leading to an increase in the incidence of cardiovascular disease. Soy isoflavones can prevent cardiovascular disease through the action of estrogen.
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