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Estrogenic activity of glycitein, a soy isoflavone

Tong T. Song, S. Hendrich and P.A. Murphy, J.Agric. Food Chem., 47,1607-1610, 1999. In most soy foods, genistein and daidzein account for about 80 – 90% of total isoflavones. In soy germ, the major isoflavones present are daidzein (45-60%) and glycitein (35-45%). In studies, the estrogenic activities of genistein and daidzein were reported to be […]

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Why are manufacturers upgrading to SoyLife® isoflavones?

SoyLife is naturally rich in daidzein. Science confirms that the isoflavone daidzein is important for the efficacy of isoflavones as it is converted into equol during metabolism. Equol has been shown to play an important role in human health. Daidzein is the ´bone health isoflavone´ – The beneficial effects of SoyLife in bone health have […]

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Soy: Constituents

Soy germ (hypocotyl) is only 1-2% of the soy bean by weight Soy germ contains over 40 different soy phytonutrients Scientists observe that bio-availability and effectiveness of isoflavones may be enhanced by other phytonutrients naturally present in soy = Soy Matrix

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What is the difference between manufacturing processes of SoyLife® to for example Novasoy?

Products derived from soy bean are produced from defatted soy meal (rest of soy oil production). During this process are harsh solvents needed like hexane. Removal of many beneficial phytonutrients -> isolation/ extraction of single nutrients. SoyLife® is produced from whole soy germ without using any harsh solvents. After roasting the whole germ and only […]

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