Deakin University
Browse

File(s) under permanent embargo

The key importance of soy isoflavone bioavailability to understanding health benefits

Version 2 2024-06-03, 13:42
Version 1 2014-10-28, 08:42
journal contribution
posted on 2024-06-03, 13:42 authored by T Larkin, W Price, L Astheimer
Research over the past two decades has provided significant epidemiological and other evidence for the health benefits of the consumption of soy-based foods. A large number of dietary intervention studies have examined the effects of soy isoflavones on risk factors for cardiovascular disease and hormone-dependent cancers. However, these report large variability in outcome measures, very limited reproducibility between studies, and in some cases, controversy between the results of clinical trials using dietary soy or soy protein and isoflavone supplementation. This highlights a major gap in our understanding of soy isoflavone uptake, metabolism, distribution, and overall bioavailability. There are many potential factors that may influence bioavailability and a better knowledge is necessary to rationalize the inconsistencies in the intervention and clinical studies. This review focuses attention on our current state of knowledge in this area and highlights the importance of metabolism of the parent soy isoflavones and the critical role of gut microbiota on the bioavailability of these compounds and their metabolites.

History

Journal

Critical reviews in food science and nutrition

Volume

48

Pagination

538-552

Location

London, England

ISSN

1040-8398

eISSN

1549-7852

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

Copyright notice

2008, Taylor and Francis

Issue

6

Publisher

Taylor & Francis