|KANG, JIE - Arkansas Children'S Nutrition Research Center (ACNC)|
|RONIS, MARTIN - Arkansas Children'S Nutrition Research Center (ACNC)|
|WU, XIANLI - Arkansas Children'S Nutrition Research Center (ACNC)|
Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Review Article
Publication Acceptance Date: 6/15/2010
Publication Date: 7/28/2010
Citation: Kang, J., Badger, T.M., Ronis, M.J., Wu, X. 2010. Non-isoflavone phytochemicals in soy and their health effects. Journal of Agricultural and Food Chemistry. 58(14):8119-8133.
Interpretive Summary: Soy is one of the most researched foods. Isoflavone was once considered as a major bioactive component in soy. However, more and more studies suggested that other components in soy may also contribute to its health effects. This review summarized non-isoflavone constituents in soy, as well as their bioavailability and health effects.
Technical Abstract: Epidemiological and clinical studies have linked consumption of soy foods with low incidences of a number of chronic diseases; such as cardiovascular diseases, cancer, and osteoporosis. Over the past few decades, enormous research efforts have been made on identifying bioactive components in soy. Isoflavones and soy protein have been suggested as the major bioactive components in soy and have received considerable attention. However, there are hundreds of other components in soy bean or soy-based foods. In recent years, accumulating evidence has suggested that the isoflavones or soy protein alone only reflected certain aspects of health effects associated with soy consumption. Other components, either alone or in combination with isoflavones or soy protein, may be involved in the health effects of soy. This review attempted to summarize major non-isoflavone phytochemicals identified from soy, as well as their bioavailability and health effects.