Isoflavones are substituted derivatives of isoflavone, a type of naturally occurring isoflavonoids,[1][2] many of which act as phytoestrogens in mammals.[3] Isoflavones occur in many plant species, but are especially high in soybeans.[1]
Although isoflavones and closely-related phytoestrogens are sold as dietary supplements, there is little scientific evidence for either the safety of long-term supplementation or of health benefits from these compounds.[1] Some studies indicate that isoflavone supplementation may help lower the risk of hormone-related cancers.[1][4]
^ abcd"Soy isoflavones". Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis. 2024. Retrieved 28 May 2024.
^Kaufman PB, Duke JA, Brielmann H, Boik J, Hoyt JE (1997). "A comparative survey of leguminous plants as sources of the isoflavones, genistein and daidzein: implications for human nutrition and health". J Altern Complement Med. 3 (1): 7–12. CiteSeerX10.1.1.320.9747. doi:10.1089/acm.1997.3.7. PMID9395689.
^Heber, D (2008). "Plant Foods and PhyTOChemicals in Human Health". In Berdanier, C.D; Dwyer, J.T.; Feldman, E.B. (eds.). Handbook of Nutrition and Food, Second Edition. CRC Press. pp. 176–181. doi:10.1201/9781420008890.ch70 (inactive 2024-11-12). ISBN978-0-8493-9218-4.{{cite book}}: CS1 maint: DOI inactive as of November 2024 (link)
^Cite error: The named reference mlp was invoked but never defined (see the help page).