https://orcid.org/0000-0001-7780-3758
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ABSTRACT
Soybean isoflavones are secondary metabolites of bisphenol with various biological activities that are formed during the growth of legumes. Improving the bioaccessibility of soybean isoflavones is of great significance for their optimal bioactivity in humans. On the basis of soybean isoflavones’ chemical composition and metabolic pathways, this review analyzes the effects of food components, especially processing methods, on the bioaccessibility and bioavailability of soybean isoflavones. The application progress of soybean isoflavones in food is summarized. This will provide some reference value for developing functional foods high in aglycone isoflavones.
Disclosure statement
No potential conflict of interest was reported by the authors.
Additional information
Funding
This work was supported by the National Natural Science Foundation of China [31972031]