ReviewLymphatic research and biology2010
The biochemistry, chemistry and physiology of the isoflavones in soybeans and their food products.
Review in Lymphatic research and biology, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 85 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
85 citing papers in PubMed, 1 synthesis or guideline pooled it, 273 citations in OpenAlex.
- Effects of soy and isoflavone interventions on plasma lipid profiles in postmenopausal women: an umbrella review.Frontiers in nutrition · 2026Pooled it
- Tomato-Soy Juice Reduces Inflammation and Modulates the Urinary Metabolome in Adults With Obesity.Molecular nutrition & food research · 2026Trial
- Effect of the Fermented Soy Q-CANNutrients · 2023Trial
- Cognitive Effects of Soy Isoflavones in Patients with Alzheimer's Disease.Journal of Alzheimer's disease : JAD · 2015Trial
- Flavonoids as Dual Topoisomerase I and II Inhibitors: Mechanistic Insights and Emerging Anticancer Strategies.Chemistry & biodiversity · 2026Review
- Fungal biotransformation of okara into functional food: Comparative species-dependent metabolomic and antioxidant profiles.Current research in food science · 2026Article
- Role of isoflavones in multiple sclerosis.IBRO neuroscience reports · 2025Review
- Improvement of bioactive substances in soy-milk and soy-yogurt with kiwifruit juices (Food chemistry: X · 2025Article
- Production of soy aglycones as an alternative estrogen via innovative synergy of commercial and novelFood chemistry: X · 2025Article
- Perspective: Isoflavones-Intriguing Molecules but Much Remains to Be Learned about These Soybean Constituents.Advances in nutrition (Bethesda, Md.) · 2025Review
- Phenotypic characterization of soybean genetic resources at multiple locations: breeding implications for enhancing environmental resilience, yield and protein content.Frontiers in plant science · 2025Article
- Relationship between the chemical composition, textural attributes, and sensory acceptability ofFrontiers in nutrition · 2025Article
- Bavachin enhances paclitaxel sensitivity in ovarian cancer cells through modulation of mitochondrial function and ER stress.Animal cells and systems · 2025Article
- Effect of Isoflavone on Muscle Atrophy in Ovariectomized Mice.Nutrients · 2024Article
- Article
- Harmony in Motion: Unraveling the Nexus of Sports, Plant-Based Nutrition, and Antioxidants for Peak Performance.Antioxidants (Basel, Switzerland) · 2024Review
- Differential Effects of Soy Isoflavones on the Biophysical Properties of Model Membranes.The journal of physical chemistry. B · 2024Article
- The Use of Soy Isoflavones in the Treatment of Prostate Cancer: A Focus on the Cellular Effects.Nutrients · 2023Review
- Multi-Anticancer Activities of Phytoestrogens in Human Osteosarcoma.International journal of molecular sciences · 2023Review
- Flavonoids: Overview of Biosynthesis, Biological Activity, and Current Extraction Techniques.Plants (Basel, Switzerland) · 2023Review
25 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author at 1 institution in 1 country.
Funding
Abstract
In this review of the chemistry, absorption, metabolism, and mechanisms of action of plant isoflavones, emphasis is placed on the isoflavones in soy and the food products derived from them. Soybeans have been part of food history in Asia for several millennia but did not reach the Americas and Europe until the eighteenth century. In the twentieth century, there was a tremendous increase in the cultivation of soybeans in the United States and more recently in South America. Soy foods have entered the U.S. food supply in ever-increasing amounts both in the form of traditional products (soy milk, tofu) and in more subtle ways in dairy and bread/cake products. The isoflavones in non-fermented foods are for the most part in the form of glycoside conjugates. These undergo changes due to different processing procedures. Isoflavones and their metabolites are well absorbed and undergo an enterohepatic circulation. They are often termed phytoestrogens because they bind to the estrogen receptors although weakly compared to physiologic estrogens. This estrogenicity is not the only mechanism by which isoflavones may have bioactivity-they inhibit tyrosine kinases, have antioxidant activity, bind to and activate peroxisome proliferator regulators alpha and gamma, inhibit enzymes in steroid biosynthesis, strongly influence natural killer cell function and the activation of specific T-cell subsets, and inhibit metastasis. These various properties may explain the much lower incidence of hormonally-dependent breast cancer in Asian populations compared to Americans and Europeans.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.