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Latin name: •Glycine max (Linn.) Merr. Specification: • 40% Soy Isoflavones (HPLC) Part Used: • The seeds ofGlycine max (Linn.) Merr. Certification: • cGMP, ISO22000, HACCP, FSSC22000, Kosher, Halal | |||||||||
Soy Extract Powder is the seeds extract of The seeds of Glycine max (Linn.) Merr. It is free flowing powder with characteristic odor and taste. Widely used in pharmaceutical, health care products, dietary supplements fields.
Soy isoflavones are widely found in legumes, with a high content in soybeans. It is a flavonoid, a class of secondary metabolites formed during the growth of soybean, and is a bioactive substance. Soy isoflavone is off-white or light yellow powders. Because it is extracted from the natural plant soybean, which has a similar structure to estrogen, soy isoflavones are also known as phytoestrogens. There are a total of 12 naturally occurring soy isoflavones in soybeans, which can be divided into three categories, namely, Daidzin groups, Genistin groups, and Glycitin groups. Each group exists in 4 forms such as free, glucosidic, acetylglucosidic, and malonylglucosidic. Different growing environments, different processing methods, and genetic factors have an impact on the content and composition of soy isoflavones, as evidenced by differences in the total amount of isoflavones in different soybean varieties. The estrogenic effects of soy isoflavones affect hormone secretion, metabolic biological activity, protein synthesis, and growth factor activity. In epidemiological surveys, the incidence of osteoporosis, and cardiovascular disease was found to be significantly lower in people who consumed soy on a long-term basis than in people who rarely ate soy. And these beneficial effects are related to soy isoflavones.
Soy Extract Powder is the seeds extract of The seeds of Glycine max (Linn.) Merr. It is free flowing powder with characteristic odor and taste. Widely used in pharmaceutical, health care products, dietary supplements fields.
Soy isoflavones are widely found in legumes, with a high content in soybeans. It is a flavonoid, a class of secondary metabolites formed during the growth of soybean, and is a bioactive substance. Soy isoflavone is off-white or light yellow powders. Because it is extracted from the natural plant soybean, which has a similar structure to estrogen, soy isoflavones are also known as phytoestrogens. There are a total of 12 naturally occurring soy isoflavones in soybeans, which can be divided into three categories, namely, Daidzin groups, Genistin groups, and Glycitin groups. Each group exists in 4 forms such as free, glucosidic, acetylglucosidic, and malonylglucosidic. Different growing environments, different processing methods, and genetic factors have an impact on the content and composition of soy isoflavones, as evidenced by differences in the total amount of isoflavones in different soybean varieties. The estrogenic effects of soy isoflavones affect hormone secretion, metabolic biological activity, protein synthesis, and growth factor activity. In epidemiological surveys, the incidence of osteoporosis, and cardiovascular disease was found to be significantly lower in people who consumed soy on a long-term basis than in people who rarely ate soy. And these beneficial effects are related to soy isoflavones.