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Food Reviews International Volume 39, 2023 - Issue 8
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Review

Bioaccessibility and Application of Soybean Isoflavones: A Review

He Liua College of Food Science and Technology, Bohai University, Jinszhou, Liaoning, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-7780-3758View further author information
ORCID Icon,
Yue Wanga College of Food Science and Technology, Bohai University, Jinszhou, Liaoning, ChinaView further author information
,
Danshi Zhua College of Food Science and Technology, Bohai University, Jinszhou, Liaoning, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-4138-5707View further author information
ORCID Icon,
Jiaxin Xua College of Food Science and Technology, Bohai University, Jinszhou, Liaoning, ChinaView further author information
,
Xinyue Xua College of Food Science and Technology, Bohai University, Jinszhou, Liaoning, ChinaORCID Iconhttps://orcid.org/0000-0002-0504-3400View further author information
ORCID Icon &
Jun Liub Shandong Yuwang Ecological Food Industry Co. Ltd, Yucheng, Shandong, ChinaView further author information
Pages 5948-5967 | Published online: 22 Jul 2022
 
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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]

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