Analysis of Isoflavones in Soy Foods

Abstract

Increasing evidence suggests that consumption of soybean products may have a significant impact upon health. The biological activity has been associated, in part, with the presence of isoflavones in soy. Analysis of these bioactive compounds in soybean products is an essential part of any research involving soy isoflavones. Various processing conditions produce soy products with a wide range of isoflavone content and composition. Recent studies demonstrated that the chemical forms and abundance of isoflavones in soy foods have a significant impact on their bioavailability and biological effects. It is thus very important to avoid altering the natural forms and abundance of the twelve soy isoflavones during extraction, identification, and quantification. In this unit, an attempt has been made to provide reliable protocols with the most commonly used analytical techniques for this purpose.