The variability of isoflavones in soy seeds and the possibility of obtaining extracts for over the counter tablet preparations that can be standardized

Campos, Maria Graça; Matos, Miguel P.; Câmara, Maria T.; Cunha, Margarida M.

doi:10.1016/j.indcrop.2007.01.011

Cited by 12 publications

(13 citation statements)

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“…The concentration of IFs in soy beans is highly variable [23] for several reasons. The influence of the soybean cultivar on the IF concentration has been investigated and found to be a major factor for the variability [24 -33].…”

Section: Natural Variabilitymentioning

confidence: 99%

Analytical and compositional aspects of isoflavones in food and their biological effects

Mortensen

Kulling

Schwartz

et al. 2009

Molecular Nutrition Food Res

148

156

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This paper provides an overview of analytical techniques used to determine isoflavones (IFs) in foods and biological fluids with main emphasis on sample preparation methods. Factors influencing the content of IFs in food including processing and natural variability are summarized and an insight into IF databases is given. Comparisons of dietary intake of IFs in Asian and Western populations, in special subgroups like vegetarians, vegans, and infants are made and our knowledge on their absorption, distribution, metabolism, and excretion by the human body is presented. The influences of the gut microflora, age, gender, background diet, food matrix, and the chemical nature of the IFs on the metabolism of IFs are described. Potential mechanisms by which IFs may exert their actions are reviewed, and genetic polymorphism as determinants of biological response to soy IFs is discussed. The effects of IFs on a range of health outcomes including atherosclerosis, breast, intestinal, and prostate cancers, menopausal symptoms, bone health, and cognition are reviewed on the basis of the available in vitro, in vivo animal and human data.

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Section: Natural Variabilitymentioning

confidence: 99%

Analytical and compositional aspects of isoflavones in food and their biological effects

Mortensen

Kulling

Schwartz

et al. 2009

Molecular Nutrition Food Res

148

156

View full text Add to dashboard Cite

show abstract

“…The three main classes of phytoestrogens are isoflavones, lignans and coumestans, which are present in fruits, vegetables and whole grains. Isoflavones, the most extensively studied class of phytoestrogens, occur largely in soybeans (Jacobs et al, 2009), mainly as genistin, daidzin and glycitin (Campos et al, 2007). These compounds are documented as having a wide range of human health benefits, such as alleviation of menopausal symptoms (Jacobs et al, 2009) and prevention of certain cancers (Jian, 2009), cardiovascular diseases (Wu and Muir, 2008) and osteoporosis (Sabudak and Guler, 2009).…”

Section: Introductionmentioning

confidence: 99%

Advances in Isoflavone Profile Characterisation using Matrix Solid‐phase Dispersion Coupled to HPLC/DAD in Medicago Species

Visnevschi-Necrasov

Barreira

Cunha

et al. 2014

Phytochemical Analysis

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ABSTRACT:Introduction -Analytical methods used in phytochemistry analysis are limited by the sample preparation step, which should ideally be fast, accurate, ecofriendly and achievable using low quantities of the sample. Matrix solid-phase dispersion (MSPD) may be a good alternative for combining extraction and purification procedures, thereby reducing the indicated limitations. Objective -Applying an MSPD extraction procedure coupled to high-performance liquid chromatography diode-array detection (HPLC/DAD) as an alternative methodology to evaluate isoflavone profiles. Methods -Isoflavone profiles were determined for the leaves of nine species of Medicago in the late flower phenological stage (one or more nodes with 50% open flowers, no seed pods). Extraction was performed following MSPD, and isoflavone profiles were characterised using HPLC/DAD. The quantified amounts were compared with previous results in different species commonly recognised as good sources of isoflavones. Results -Formononetin was the major isoflavone in most species, except M. polymorpha and M. truncatula. The isoflavone amounts were significantly different among the assayed species, with M. orbicularis and M. arabica as the major isoflavone sources, while M. rigidula presented the lowest contents. Furthermore, the detected differences allow electing the best species as a primary source of a specific isoflavone. Conclusion -The MSPD allowed good extraction efficiency, reproducibility and recovery. Some of the species showed relevant isoflavone contents, even when compared with acknowledged plant sources such as soy or red clover. To the best of our knowledge the results presented are reported for the first time in these species.

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“…Soy isoflavones in samples were quantified as previously reported [30,38,39] using a HPLC systems equipped with a Coularray detector or diode array detection. Peaks corresponding to soy isoflavones were confirmed by LC/MS-MS as previously reported [39].…”

Section: Examples Of Products Available To Be Consumed By European Pomentioning

confidence: 99%

“…Despite the predominant isoflavone forms in soybeans [38] and non-fermented soy products (like soy protein or soy milk derivates) are glucosides [42]; fermented soy foods (like soy sauce) contain mainly aglycones [43]. The form in which isoflavones are present in soybased foods and health supplements is important to assess the bioavailability of these products [36], Considering that genistein is, in a theoretical point of view [15,44], about 1000 times more active that daidzein the heath benefit and/or the toxicity could be different in two apparently identical products.…”

Section: Examples Of Products Available To Be Consumed By European Pomentioning

confidence: 99%

See 1 more Smart Citation

Possible Risks in Caucasians by Consumption of Isoflavones Extracts Based

Campos¹,

Costa²

2012

Structure and Function of Food Engineering

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The variability of isoflavones in soy seeds and the possibility of obtaining extracts for over the counter tablet preparations that can be standardized

Cited by 12 publications

References 11 publications

Analytical and compositional aspects of isoflavones in food and their biological effects

Analytical and compositional aspects of isoflavones in food and their biological effects

Advances in Isoflavone Profile Characterisation using Matrix Solid‐phase Dispersion Coupled to HPLC/DAD in Medicago Species

Possible Risks in Caucasians by Consumption of Isoflavones Extracts Based

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