Possible Risks in Caucasians by Consumption of Isoflavones Extracts Based

Campos, Maria Graça; Costa, Monya M.

doi:10.5772/47837

Cited by 2 publications

(11 citation statements)

References 43 publications

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“…The extracts found in dietary supplements and in many subproducts in food or supplements have the main isoflavones, conjugated to sugars, cited above; they exist as both simple and complex β-D-glycosides, and in different proportions, which (3-phenyl-4H-chromen-4one) (from https://pubchem. ncbi.nlm.nih.gov/compound/ Isoflavone) result in a diversity of potential estrogenic effects (Moreno-Franco et al 2011;Campos and Costa 2012). These are discussed below.…”

Section: Bioactive Constituentsmentioning

confidence: 99%

“…To ensure the reproducibility of clinical trials, the major important factors should be evaluated beforehand. First of all, the chemical composition of the extract is crucial, which means that all of the compounds need to be identified and quantified (Campos and Costa 2012). Host characteristics such as the metabolizer phenotypewhich could be also linked to ethnicity, age, and the genotypeare also very important (Chandrasekharan and Aglin 2013).…”

Section: Bioactive Constituentsmentioning

confidence: 99%

“…Despite all of the controversy referred to above, their ability to bind to estrogen receptors and mimic estrogen has been studied with the aim of replacing hormone therapy, especially in postmenopausal women. As has been further described, in some circumstances they could be of benefit but also could result in risk, depending on the health status of the person and even depending on their ethnicity (Campos and Costa 2012). Postmenopausal women are an easy target in the marketing of these products, and great caution is needed to avoid side effects and chronic toxicity.…”

Section: Bioactive Constituentsmentioning

confidence: 99%

“…Within Europe, dietary intakes of isoflavones has generally been very low (<5 mg per day), but between 2002 and 2012 an increase in that intake has been verified, together with its impact of estrogenlike activity in some genetic groups, such as white people. This could be dangerous, given the potential of estrogenic-like activity and hypothyroidism (Campos and Costa 2012). The same situation should probably be evaluated in other ethnic groups such as African Americans because in the USA the intake of soy and soy-derived products is too high and the relevant data are too scarce.…”

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confidence: 99%

“…A large number of studies have attempted to demonstrate that soy consumption decreases the risk of developing several chronic diseases (in particular, CVD, cancer, and osteoporosis) and relieves climacteric symptoms, but the estrogen impact is not well understood yet, and a huge difficulty remains when data are compared, given the often controversial end points of the studies. In Campos and Matos (2010) and in Campos and Costa (2012), a theoretical calculation was suggested for application to the different isoflavones under study in a way to achieve accuracy of the results.…”

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confidence: 99%

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Soy Isoflavones

Campos¹

2020

Handbook of Dietary Phytochemicals

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Soy and its bioactive compounds, isoflavones, have become a hot issue in the last 20 years. Increased breeding of the plant has created a strong market in many countries. Nevertheless, the cross-consumption of foreign products is not safe for certain ethnic groups and requires risk assessment evaluation because of ethnic differences among populations that induce, for certain compounds, different end points in humans. For example, in Asians and white people, the intake of these compounds can have different bioactive effects. Chemically, isoflavones are isoflavonoids, a subgroup of polyphenolic compounds that have affinity for estrogen receptors and can act as endocrine disruptors in white people. Isoflavones from soy can also be found as constituents of astragalus roots, adzuki beans, chaste, green peas, chickpeas, lupins, kudzu, and red clover, among other plants. An extract named okara also contains isoflavones in variable concentrations and is a by-product of the production of soy preparations, such as tofu and soybean beverages. The main isoflavones isolated from soy are the malonyl glycosides of genistein, daidzein, and glycitein; these aglycones appear only in very low levels. All of these compounds undergo enterohepatic metabolism and are detoxicated by cytochrome P450 (CYP) 1A2 and 3A4, which imply an important potential to induce drug-herb interactions with concomitant intake. Recent research on bioactivity/toxicity of isoflavones has provided a perspective for potential health improvement, but sometimes these results are hard to compare in different ethnic groups. Correct evaluation of each extract in animal and clinical trials is the key to understanding the end points in order to assess safety. This chapter discusses, in detail, the future challenges for isoflavone-derived products, especially in the Western market.

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Section: Bioactive Constituentsmentioning

confidence: 99%

Section: Bioactive Constituentsmentioning

confidence: 99%

Section: Bioactive Constituentsmentioning

confidence: 99%

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confidence: 99%

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confidence: 99%

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