Soy Isoflavones P.E. Soybean Extract CAS No.:574-12-9

Soy isoflavones are flavonoids, a type of secondary metabolite formed during soybean growth, and are a bioactive substance. Due to being extracted from plants and having a similar structure to estrogen, soy isoflavones are also known as phytoestrogens. The estrogenic effects of soy isoflavones affect hormone secretion, metabolic and biological activity, protein synthesis, and growth factor activity, making them natural cancer chemopreventive agents.

• Early discovery

In 1931, scientists first isolated the active ingredient genistein from soybeans, followed by the discovery of daidzein and genistein.

• Industrial extraction

In the 1950s, soy isoflavones began to be extracted and artificially synthesized. In the late 1980s, research revealed that its chemical structure was similar to that of estrogen, and it bound to estrogen receptors to exert weak estrogenic effects.

• Functional food applications

In 1996, the US Food and Drug Administration (FDA) approved soy isoflavones as a dietary ingredient for use as a functional food, primarily for the prevention of cardiovascular disease and the improvement of osteoporosis. Since the 2000s, China has approved it as a health food raw material for 9 functions, including increasing bone density and antioxidation.

• Modern clinical applications

Recent studies have shown that soy isoflavones have significant effects on alleviating menopausal symptoms (such as hot flashes and insomnia), osteoporosis, and cardiovascular protection. Non genetically modified soy isoflavones have become mainstream products due to minor safety controversies, with a recommended daily intake of 30-60 milligrams.

Soy isoflavones are a phytochemical in the flavonoid family of plants. They are mainly derived from the pods and legumes of leguminous plants, and their content in soybeans is relatively high, ranging from 0.1% to 0.5%. It primarily refers to compounds with 3-benzopyranone as the parent nucleus. There are a total of 12 naturally occurring soy isoflavones in soybeans, which can be divided into three categories: daidzin, genistein, and glycitin classes. Each type exists in four forms: aglycone (free), glucoside, acetylglucoside, and malonylglucoside. Aglycone-type aglycons account for 2% - 3% of the total, including genistein, daidzein, and genistein. Glycosides account for 97% -98% of the total amount, mainly in the form of genistein and daidzin, as well as 6 '- O-ma-1onylGenistin and 6'-O-malonyldaidzin, accounting for about 95% of the total. Various factors, including planting environment, processing methods, and genetics, influence the content and composition of soy isoflavones, leading to variations in their total amount and proportion among soybean varieties.

The main structural form of soy isoflavones is a group of compounds with 3-benzopyranone as the parent nucleus. Natural soy isoflavones are mainly divided into two types: free glycosides and bound glycosides. Among them, conjugated glycosides are hydrolyzed by enzymes or dilute acids to remove glycosides, which can form soy isoflavone glycosides. Free soy isoflavone aglycones include genistein, daidzein, and daidzein. The combined soy isoflavone glycosides are the three glycoside types: glucoside, acetyl glucoside, and malonyl glucoside.

1. Physical properties
Pure soy isoflavones are colorless crystalline substances. Dye flavonoids are colorless plate-like crystals, while daidzein is colorless, needle-shaped crystals. Soy isoflavone products in the industry are white or light yellow powders. Soy isoflavones are related to the bitterness and astringency of soy products, and free glycosides (especially genistein and daidzein) have a stronger, unpleasant flavor than their glycoside compounds. The melting point of synthesized daidzein is 320-321 ℃ (decomposition), the melting point of synthesized genistein is 295-296 ℃, and the melting point of synthesized and extracted daidzein from soybean germ is 337-339 ℃.
2. Chemical properties
The highest biological activity of soy isoflavones is only found in the free glycosides, which are the glucosidic ligands. Conjugated glycosides in soy isoflavones can be hydrolyzed under hot and alkaline conditions to remove malonyl and acetyl groups and convert into glucosides. The alkaline hydrolysis condition has a pH value of 8-13, and the degree of hydrolysis increases with the increase of pH value and temperature. The glucosides in soy isoflavones can be hydrolyzed under strong acid, high temperature, or in the presence of enzymes to remove the glucose group and transform into the form of glucosidic ligands. The enzyme used in enzymatic hydrolysis is β-glucosidase. The most suitable conditions for hydrolysis depended on the peak enzyme activity.

1. It can lower LDL cholesterol, help prevent or treat menopausal disorders, and provide the body with the necessary linoleic acid and linolenic acid.
2. Improve the balance of cholesterol in the blood and reduce the concentration of blood cholesterol.
3. Make the arteries more elastic and prevent damage to the heart.
4. Enhance bone density, reduce calcium loss, and lower the risk of osteoporosis.
5. Reduce the risk of developing cancer, especially breast cancer and prostate cancer.
6. Relieve menopausal discomfort such as flushing, fever, emotional instability, headache, insomnia, fatigue, night sweats, vaginal dryness, etc.
7. Treating Qi syndrome, flushing, osteoporosis, cardiovascular disease, and cancer can help combat coronary heart disease.
Flavonoids can reduce the formation of free radicals and promote the regeneration of other antioxidants.
Soy isoflavones are beneficial plant estrogens. Plant bioactive compounds extracted from natural soybeans, due to their molecular structure being very similar to estrogen, can bind to estrogen receptors in women's bodies and have a bidirectional regulatory effect on estrogen. They are safe and have no side effects, so they are also known as "plant estrogens". It can alleviate various symptoms, including osteoporosis, delay skin aging, improve skin quality, and make women's skin smooth, delicate, and elastic. It is known as the "female charm factor" because it can greatly improve women's quality of life.

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