Plant-derived compounds mimicking estrogen action, abundant in soy and legumes.
A class of plant-derived flavonoids that are primarily present in leguminous plants, particularly soy, capable of interacting with estrogen receptors.
Isoflavones are polyphenolic molecules produced naturally by plants, particularly legumes. These compounds possess a similar chemical structure to human estrogens, allowing them to interact weakly with hormone receptors in the body. They are concentrated particularly in soy, chickpeas, and lentils. Isoflavones exert antioxidant and anti-inflammatory action while modulating certain hormonal processes.
Beneficial phytoestrogen for bone and hormonal health, with antioxidant properties.
Regularly incorporate fermented or non-GMO soy sources to benefit from isoflavones. Vary legume sources to optimize intake. Consult a healthcare professional if you have a history of hormone-dependent cancer.
Soy and legume isoflavones offer significant antioxidant and hormonal benefits, particularly for bone health.
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