3-Phenylchromen-4-one; 3-phenyl-4h-1-benzopyran-4-one; ISOFLAVONE; ISOFLAVONE (SOY BEAN); 3-Phenylchromone; Soy Isoflavones P.E; BioaActive Soy Isoflavones; Nanoactive Soy Isoflavones
Isoflavones are non-nutritive botanical compounds that are rich in soy products and a few other plant species; both genistein and glycetein are isoflavones. Their chemical structure looks similar to steroid hormone.
Plant sources: produced mainly from soybeans, lentils, pod legumes s well as highly processed food made from soybeans such as vegetarian meat, soybean flour, tofu and soy milk. Among them, tofu retains more of isoflavone content than milk.
Main functions of isoflavones：
Isoflavones are isomers of flavones with some physiological activity.The phenyl group side chain of its γ-pyrazone ring is not connected to C2 position but to C3 position. Natural isoflavones are mainly found in angiosperms and some members of the Fabaceae Rosaceae and Iridaceae family. The kudzu root, one of the legume contains five isoflavone derivatives, namely, glycinin, daidzein, puerarin, puerarin- 7-xyloside and daidzein-4 ', 7-diglucoside. The structure of isoflavones compound are similar to that of estrogen, so generally it is regarded as the precursor substances of hormone, and it differs from flavonoids compound in its negative reaction against hydrochloric acid and magnesium powder.
ChEBI: A simplest member of the class of isoflavones that is 4H-chromen-4-one in which the hydrogen at position 3 is replaced by a phenyl group.
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