Isoflavones

 

What are flavonoids?

Role of flavonoids
in health

Sources of
flavonoids

Research
results
Flavomail

 

 

 

Different subclasses
of flavonoids
  Flavonols
  Flavones
  Flavanones
  Catechins  (proanthocyanidins)
  Anthocyanins
  Isoflavones
  References

 

 

 

 

 

 

 

 

 

 

Isoflavones

The major dietary sources are soy beans and soy products. In a table below the isoflavonoid content of some soy products is presented. 

Food           

Isoflavones,
mg/serving

Isoflavones,
mg/100g food

Different types of soy cheeses

3.2-15.7

6.4-31.3

Low fat soy flour

99

131.2

Full fat soy flour

133

177.9

Soy bean

120-290

59.8-145

Tofu, fresh (soft or firm)

22.6-31.1

22.6-31.1

Tofu, fried

48.4

48.4

Modified from Chang, S. K. C. 2002. Isoflavones from soybeans and soy foods. In: Shi, J., Mazza, G. & Le Maguer, M. (eds.) 2002. Functional foods. Volume 2. Biochemical and Processing Aspects. Boca Raton: CRC Press.

The major dietary isoflavones are daidzein, genistein and glycitein.


Updating of this flavo.vtt.fi pages has been discontinued.

Webmaster: eva.fredriksson@vtt.fi