Analytical and compositional aspects of isoflavones in food and their biological effects

Autor(en)

Alicja Mortensen, Sabine Kulling, Heidi Schwartz, Ian Rowland, Corinna E. Rüfer, Gerald Rimbach, Aedin Cassidy, Pamela Magee, Julie Millar, Wendy L. Hall, Franziska Kramer Birkved, Ilona K. Sorensen, Gerhard Sontag

Abstrakt

This paper provides an overview of analytical techniques used to determine isoflavones (IFs) in foods and biological fluids with main emphasis on sample preparation methods. Factors influencing the content of IFs in food including processing and natural variability are summarized and an insight into IF databases is given. Comparisons of dietary intake of IFs in Asian and Western populations, in special subgroups like vegetarians, vegans, and infants are made and our knowledge on their absorption, distribution, metabolism, and excretion by the human body is presented. The influences of the gut microflora, age, gender, background diet, food matrix, and the chemical nature of the IFs on the metabolism of IFs are described. Potential mechanisms by which IFs may exert their actions are reviewed, and genetic polymorphism as determinants of biological response to soy IFs is discussed. The effects of IFs on a range of health outcomes including atherosclerosis, breast, intestinal, and prostate cancers, menopausal symptoms, bone health, and cognition are reviewed on the basis of the available in vitro, in vivo animal and human data.

Organisation(en)

Institut für Analytische Chemie

Externe Organisation(en)

Technical University of Denmark (DTU), Universität Potsdam, University of Reading, Max Rubner-Institut - Bundesforschungsinstitut für Ernährung und Lebensmittel, Christian-Albrechts-Universität zu Kiel, University of East Anglia, University of Ulster, King's College London, University of Copenhagen

Journal

Molecular Nutrition & Food Research

Band

53

Seiten

266-309

Anzahl der Seiten

44

ISSN

1613-4125

DOI

https://doi.org/10.1002/mnfr.200700478

Publikationsdatum

2009

Peer-reviewed

Ja

ÖFOS 2012

104002 Analytische Chemie, 104009 Lebensmittelchemie

Sustainable Development Goals

SDG 3 – Gesundheit und Wohlergehen

Link zum Portal

https://ucris.univie.ac.at/portal/de/publications/analytical-and-compositional-aspects-of-isoflavones-in-food-and-their-biological-effects(be2064f9-1b02-4acb-897c-7bbc89d8cb4f).html