Development of techniques for the analysis of isoflavones in soy foods and nutraceuticals

George Lockwood, Susan Dentith, Brian Lockwood

    Research output: Contribution to journalArticlepeer-review

    Abstract

    PURPOSE OF REVIEW: For over 20 years, soy isoflavones have been investigated for their ability to prevent a wide range of cancers and cardiovascular problems, and numerous other disease states. This research is underpinned by the ability of researchers to analyse isoflavones in various forms in a range of raw materials and biological fluids. This review summarizes the techniques recently used in their analysis. RECENT FINDINGS: The speed of high performance liquid chromatography analysis has been improved, allowing analysis of more samples, and increasing the sensitivity of detection techniques allows quantification of isoflavones down to nanomoles per litre levels in biological fluids. The combination of high-performance liquid chromatography with immunoassay has allowed identification and estimation of low-level soy isoflavones. The use of soy isoflavone supplements has shown an increase in their circulating levels in plasma and urine, aiding investigation of their biological effects. The significance of the metabolite equol has spurned research into new areas, and recently the specific enantiomers have been studied. SUMMARY: High-performance liquid chromatography, capillary electrophoresis and gas chromatography are widely used with a range of detection systems. Increasingly, immunoassay is being used because of its high sensitivity and low cost. © 2008 Lippincott Williams & Wilkins, Inc.
    Original languageEnglish
    Pages (from-to)242-247
    Number of pages5
    JournalCurrent Opinion in Clinical Nutrition and Metabolic Care
    Volume11
    Issue number3
    DOIs
    Publication statusPublished - May 2008

    Keywords

    • Biological fluids
    • Chromatography
    • Immunoassay
    • Nutraceuticals
    • Raw materials
    • Soy isoflavones

    Fingerprint

    Dive into the research topics of 'Development of techniques for the analysis of isoflavones in soy foods and nutraceuticals'. Together they form a unique fingerprint.

    Cite this