Isoflavones

Isoflavones are a group of molecules that are similar in chemical structure. Isoflavones are produced only by plants in the Fabaceae (also known as Leguminosae) family, frequently called the legume or bean family. Foods that contain high amounts of isoflavones include soy, peanuts, chick peas, alfalfa, fava beans, kudzu and liquorice. When consumed by humans, isoflavones may behave like estrogen in the body.

Special Precautions of Flavanoids

• Isoflavones are associated to the prevention of many cancers, heart disease, osteoporosis and more. However, some experts believe that isoflavones may actually behave as an anti-estrogen. This means that the isoflavones may impair the ability of estrogen to perform its roles in the body. In this case, consuming larger amounts of isoflavones may actually increase the chance of developing some diseases. Isoflavones are sometimes eaten for breast cancer prevention and as a cancer treatment. Ultimately, it is unclear if isoflavones have estrogenic or anti-estrogenic properties in the body. Though some experts have concluded that isoflavones may reduce a person's likelihood of developing some health problems, this idea is based on the prevalence of these diseases in cultures where these chemicals are a regular part of the foods in the diet. However, there is not agreement among how much isoflavones may help or harm a patient, because not enough well designed studies in humans have been conducted. The potential health risks and benefits of consuming isoflavones is currently under investigation

Medical Disclaimer

This information is not meant to be substituted for medical advice. Always consult a medical professional regarding any medical problems and before undertaking any treatment or dietary changes.