Isoflavones & soybeans

Estrogen is not just one hormone; it is the name of a group of hormones that our bodies make and require for normal growth and development, and to maintain good adult health not only in women, but also in men.

Estrogens are essential for the female reproductive system, but they are also important for the bones, the heart and possibly, the brain.

For women faced with menopause (and loss of estrogens), how to replace estrogens is a major issue since dealing with replacement is a complex issue.

In hormone replacement therapy (HRT), the combination of estrogens with synthetic progesterone prevents osteoporosis and overcomes the increased risk of uterine cancer.

However, this combination HRT is less effective than estrogens alone in protecting against heart disease, and may slightly increase breast cancer risk.

How do soybean’s isoflavones fit into estrogen action?

Soybeans are unique among beans because they contain compounds called isoflavones. These molecules have structures very similar to the body’s natural estrogens (hence, the name plant or phyto-estrogens), major research efforts are directed at understanding what isoflavones do in our bodies when we eat soy-based foods.

Isoflavones are found in soybeans, chick peas and other legumes. However, the highest concentration of these compounds are found in soybeans and soya foods like soy milk, soy sauce, miso (soybean paste), tempeh (which is like soy cake) and tofu.

Soy is also sometimes added to foods like breads, cereals and meat products, and used as a meat substitute in products such as soy burgers and soy hot dogs.

For Filipinos, soy sauce is one of the first items that come to mind when thinking of soy foods. Thus, the Southeast Asia Food Inc., maker of Datu Puti Soy Sauce, Datu Puti Vinegar, Mang Tomas All Around Sarsa and Golden Fiesta Cooking Oil, ensured that its Datu Puti Soy Sauce contains the powerful compound isoflavones.