Isoﬂavones Chemistry, Analysis, Function and Eﬀectsįood and Nutritional Components in Focus Series Editor: Professor Victor R Preedy, School of Medicine, King’s College London, UK Isoflavones Chemistry, Analysis, Function and Effects Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. It will bridge scientific disciplines so that the information is more meaningful and applicable to health in general. Delivering high quality information, this extensive and detailed book provides a fascinating insight into this area of health and nutritional science. Rounding up the book are the chapters on function and effects of isoflavones which provide details on isoflavones in beverages, soy and soy products and other food delivery systems and how their function effects the thyroid, menopause, prostate, breast, bone and cardiovascular disease to name but a few. Expert accounts of the chemical and biochemical research on this topic are provided followed by analytical and bioanalytical assessments. Coverage within this book begins with an overview of phytoestrogens in health and plants with specific reference to isoflavones, how isoflavones are found in the diet and novel compounds in nuts. Isoflavones remain the subject of many scientific studies most of which reveal them to have some health benefits.

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