izoflawony

Izoflawony, known in English as isoflavones, are a class of natural phenolic compounds within the flavonoid family. They are characterized by a 3-phenylchromen-4-one nucleus in which the B-ring is attached to the C-3 position of the C-ring, a structural feature that differentiates them from other flavonoids such as flavones. They occur mainly in legumes, most notably soybeans, and in smaller amounts in clover, alfalfa, chickpeas, and lentils. Key isoflavones include genistein, daidzein, and glycitein, often present as aglycones or as glycosides such as genistin and daidzin, which are hydrolyzed in the gut to active forms.

Biosynthesis proceeds via the phenylpropanoid pathway, with early steps producing naringenin chalcone, followed by isoflavone synthase (IFS) converting flavanones to isoflavones. Isoflavones are often found in conjugated forms bound to sugars or other moieties and can be released as aglycones during digestion.

Biological activity is linked to their role as phytoestrogens, exhibiting weak affinity for estrogen receptors, particularly ERβ. Through this activity, they have been studied for potential effects on bone health, cardiovascular risk, menopausal symptoms, and certain cancers. Human metabolism includes deglycosylation in the intestine and, for daidzein, conversion by gut microbiota into equol in some individuals, which may have higher estrogenic activity and bioavailability.

Applications and safety: Isoflavones are abundant in soy products and are used in functional foods and dietary supplements. Dietary intake is generally considered safe at typical consumption levels, but high intakes or use in hormone-sensitive conditions warrant caution, and potential interactions with certain medications have been explored.