In soy, isoflavones are as glycosides (bound to a amoroso molecule). Fermentation or assimilation of soy or soy-based articles after-effects in the absolution of the amoroso atom of the isoflavone, so that an aglycone isoflavones.
Isoflavones are a blazon of isoflavones generally by itself occurring, abounding of which act as phytoestrogens in mammals. Some antioxidants are referred to for their adeptness to cruise singlet oxygen. Isoflavones are produced about alone by associates of the Fabaceae family.
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