Isoflavones are a class of flavonoids that resemble estrogen because they have a phenolic ring system which allows them to act as phytoestrogens. This can give them the ability to interact with estrogen receptors in the body. The most notable plant sources of isoflavones include Soybeans (Glycine max), Red clover (Trifolium pratense), Chickpeas (Cicer arietinum), and Fava beans (Vicia faba).
Among their possible health benefits:
· Antioxidant
· Antiinflammatory
· Estrogenic and Anti-estrogenic Activities
· Cardioprotective
· Anticancer
· Bone Health
· Neuroprotection
· Antimicrobial
There is controversy about the role of soy supplementation and its estrogenic role in promoting or protecting against hormone-sensitive cancers. Generally, population studies show benefit to the levels found in foods, but the clinical use of supplementation needs more research.
A recent review of the effect of soy isoflavone consumption during pre- and post- natal periods under a proper dose range showed beneficial effects on brain health and endocrine development, including improvement of anxiety, aggression, cognition and hyperactivity.
A particularly interesting study examined the effects of isoflavones on cognitive health in postmenopausal women. Researchers investigated whether isoflavones could improve cognitive function by mimicking estrogen, which declines in postmenopausal women. The study, published in the Journal of Clinical Endocrinology & Metabolism, found that isoflavone supplementation led to improvements in memory and attention. The results suggest that isoflavones may have potential as a natural therapeutic option for mitigating cognitive decline in postmenopausal women, thanks to their estrogenic properties.
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