Isoflavones - from Biotechnology to Functional Foods
2015
Markovic, Radmila | Baltic, Milan Z. | Pavlovic, Marija | Glisic, Milica | Radulovic, Stamen | Djordjevic, Vesna | Sefer, Dragan
Isoflavones are isolated from about 300 plant species and belong to the group of phytoestrogens. Having structural similarity with estrogens, they are related to the estrogen receptors, and may exhibit estrogenic and anti-estrogenic effects. They are present in many plant nutrients (including soy, alfalfa, flax seed). The main sources of isoflavones are legumes and there are known commercial preparations of isoflavones, which are natural, safe and alternative materials that can provide an effect similar to estrogen. These compounds have effects on the health status, production characteristics of the animals (poultry, pigs), and the characteristics of the final product ingredients.
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