Isoflavones - from Biotechnology to Functional Foods

Isoflavones are isolated from about 300 plant species and belong to the group of phytoestrogens. Having structural similarity with estrogens, they are related to the estrogen receptors, and may exhibit estrogenic and anti-estrogenic effects. They are present in many plant nutrients (including soy, a...

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Bibliographic Details
Published in:Procedia food science 2015, Vol.5, p.176-179
Main Authors: Markovic, Radmila, Baltic, Milan Z., Pavlovic, Marija, Glisic, Milica, Radulovic, Stamen, Djordjevic, Vesna, Sefer, Dragan
Format: Article
Language:English
Subjects:
feed
foods of animal origin
isoflavones
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Summary:Isoflavones are isolated from about 300 plant species and belong to the group of phytoestrogens. Having structural similarity with estrogens, they are related to the estrogen receptors, and may exhibit estrogenic and anti-estrogenic effects. They are present in many plant nutrients (including soy, alfalfa, flax seed). The main sources of isoflavones are legumes and there are known commercial preparations of isoflavones, which are natural, safe and alternative materials that can provide an effect similar to estrogen. These compounds have effects on the health status, production characteristics of the animals (poultry, pigs), and the characteristics of the final product ingredients.
ISSN:2211-601X
2211-601X
DOI:10.1016/j.profoo.2015.09.050