Isoflavones are secondary plant substances with phytoestrogenic elements that function as protective and are found mainly in soybeans.
These have great health benefits. Isoflavones:
• Prevents certain cancers such as prostate, breast and colon.
• Prevent osteoporosis, helping to maintain bone density.
• Reduce cardiovascular risk.
• Help at menopause, reducing their symptoms and disorders associated with this time as hot flashes, vaginal dryness, night sweats, irritability, anxiety, fatigue, etc..
This has been proven because in some places like Asia, which consume high amounts of isoflavones, there is very little incidence of these diseases.
How do they work?
Being secondary plant substances can act like estrogen (a hormone involved in sexual development of female secondary sex characteristics). Can be found in soya, lentils, chickpeas, alfalfa, cabbage, wheat and flax among other foods.
Isoflavones are biologically inactive in its natural form, but at the time of ingested bacteria from the intestinal flora acting on them breaking or hydrolyzing its molecular structure. When suffering from this transformation are set in hormone receptors and initiate therapeutic activity.
Keep in mind that these substances have a lifespan of seven to eight hours in the blood plasma, before being discarded by the same body. To receive the benefits or use them for therapeutic purposes is recommended to receive daily doses. Consider that the effects depend on each person’s metabolism and hydrolysis by intestinal bacteria, in addition to intestinal transit time, age, ethnic group they belong, drugs, intestinal pH, diet and the presence or non-intestinal diseases and host immunity.
Soy and isoflavones.
There are 1000 types of isoflavones in plants, although they are almost exclusively in soybeans. In every 100 grams of soy is 300 mg of these substances, while in many other legumes are just only 5 mg. The quality and composition of isoflavones in soybeans varies depending on the product or derived from this legume. For example, soybean processing, in-house or industry, improves the bioavailability of these substances. The fermented soy isoflavones such as those found in the tamari, soy sauce joint or shoyu, miso and tempeh, are much more effective and better absorbed than those obtained from normal soybeans.
Red clover also contains large amounts of isoflavone compounds, such as genistein, which has mild estrogenic properties. Its effect is very similar to soybeans.
Adolescence and the consumption.
In the case of women ingest during puberty when in development period of sexual characteristics, it is very beneficial. As for men, helps reduce the risk of prostate cancer. In addition, consumption of soy enhances the absorption of calcium, improves the immune system to produce increased activity of white blood cells. In addition, reduces cardiovascular risk and lowers bad cholesterol levels.
Precautions:
As always, when a product looks promising, we start a sale sometimes abusive. Isoflavones are currently sold in different capsules or tablets, it is said it increases their concentration and profits faster. However, do not forget that nature puts certain elements and combined with others to form a wise balance of nutritional elements in what it offers. When this balance is disturbed, then we have something that might seem an advantage, “many isoflavones together” but on the other hand it might be risky as not being a complete food but consume only a portion of it and dosage may be an imbalance for the body.
I still applaud the idea of the more fresh, natural and organic crop in this case, the better.
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