传统大豆发酵食品中大豆异黄酮的生理保健机能的研究进展

Research progress of physiological health function of soybean isoflavone in traditional fermented soybean

大豆异黄酮属于黄酮类化合物,是一类具有重要生物活性的化合物,在大豆和传统大豆发酵食品中含量丰富。近年来研究发现大豆异黄酮在预防癌症、骨质疏松症、心血管疾病和改善妇女更年期综合症等方面具有广泛的生理活性,因此引起了国内外学者的广泛关注。大豆异黄酮的研究,不仅为功能性大豆制品的开发提供理论基础,也为人们合理的膳食提供参考。综述近年来国内外对大豆异黄酮生理保健机能的研究进展。

Soybean isoflavones belongs to flavonoids. It is a kind of compounds with biological activity and richly contained in soybean and traditional fermented soybean foods. Researches in recent years have found that soybean isoflavones have physiological activities in a wide range of applications including the prevention of cancer, osteoporosis, cardiovascular diseases and improvement of women＇ s climacteric syndrome. Therefore, soybean isoflavones have attracted great attention over the world. Studies on soybean isoflavones provide not only a theoretical basis for the development of functional soybean products,but also a reference of rational diet for people. Here we reviewed recent years＇ ,progress in research on the physiological health function of soybean isoflavone in traditional fermented soybean foods.