Isoflavonoids in food – Martina Karlíková

Abstract:

Isoflavonoids are secondary metabolites of plants with a wide range of biological effects. Among others effects, they act as phytoestrogens with activity of endogenous estrogens that can show both, positive and negative effects. The most important for humans is the alleviation of menopausal symptoms and for plants they play a role in the defence against pathogens and supporting the rhizobiological symbiosis. The aim of this study was to create an overview of foods and beverages containing isoflavonoids. Most isoflavonoids were found in plants from the Fabaceae family, where the main representative is soy (Glycine max), which contains major isoflavonoids such as daidzein, genistein and formononetine in smaller dose. Another important representatives are cowpea (Vigna unguiculata), alfalfa (Medicago sativa) and red clover (Trifolium sp.), where biochinin A can be also found. However, there is also other 59 plant families where isoflavonoids have been found, for example in iris (Iris potanini). Isoflavones, as the main structure of isoflavonoids, exhibit estrogenic, antifungal and anti-cancerogenic properties. The amount of their consumption is also important. It has been found that in the Asian countries, where isoflavonoids are eaten more in fermented form, positive effects outweigh the negative ones, in opposite with Western diet. …víceméně