Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong Kong Special Administrative Region, China.
Center for Human Tissue and Organs Degeneration, Institute of Biomedical and Biotechnology, Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen, China.
Crit Rev Food Sci Nutr. 2020;60(12):2098-2112. doi: 10.1080/10408398.2019.1630598. Epub 2019 Jul 5.
Soybeans and their food products exist in the market in various forms, ranging from crude oils and bean meals to nutritious products (e.g. soy milk powers). With the availability of technologies for mass production of soy products and for enrichment of soy components (e.g. phospholipids, saponins, isoflavones, oligosaccharides and edible fiber), the nutritional values of soy products have been enhanced remarkably, offering the potential for functional food development. Among different bioactive components in soybeans, one important component is isoflavones, which have been widely exploited for health implications. While there are studies supporting the health benefits of isoflavones, concerns on adverse effects have been raised in the literature. The objective of this article is to review the recent understanding of the biological activities, adverse effects, and use of isoflavones in functional food development.
大豆及其食品以各种形式存在于市场上，从粗油和豆粕到营养产品（如豆浆粉）。随着大规模生产大豆制品和富集大豆成分（如磷脂、皂甙、异黄酮、低聚糖和食用纤维）技术的出现，大豆制品的营养价值得到了显著提高，为功能性食品的发展提供了潜力。在大豆中的不同生物活性成分中，异黄酮是一个重要的成分，它在健康方面得到了广泛的应用。虽然有研究支持异黄酮的健康益处，但文献中也提出了对其不良反应的担忧。本文的目的是综述异黄酮的生物活性、不良反应及其在功能性食品开发中的应用的最新研究进展。
