Submitted to: Flavonoids and Related Compounds: Bioavailability and Function
Publication Type: Book / Chapter
Publication Acceptance Date: 12/10/2011
Publication Date: 1/10/2012
Citation: Natarajan, S.S., Luthria, D.L. 2012. Dietary sources of isoflavones and the methodology used for the analysis. Flavonoids and Related Compounds: Bioavailability and Function. 527-532.
Technical Abstract: Soy and soy derived food products have often been consumed for their health beneficial properties. These beneficial effects have been partially associated with isoflavones. This short communication summarizes the major dietary sources of isoflavones and their health benefits as documented in current literature. In addition, a brief overview of the functions of isoflavones and the methodology used for extraction and analysis of isoflavones is presented along with some recent literature references.