Isoflavone

[7] Highly processed foods made from legumes, such as tofu, retain most of their isoflavone content, and fermented miso, which has increased levels.

[1][8] Other dietary sources of isoflavones include chick pea (biochanin A), alfalfa (formononetin), and peanut (genistein).

Isoflavones are also found in foods of animal origin such as dairy products,[9] meat, eggs and seafood,[10] but the overall contribution to total intake is low.

Often when leguminose plants are challenged with viral or fungal infections, the water-soluble transport forms are hydrolyzed to the respective aglycones at the target site.

[12] The consumption of isoflavones-rich food or dietary supplements is under preliminary research for its potential association with lower rates of postmenopausal cancer and osteoporosis in women.

[15] In a risk assessment of isoflavone supplements for post-menopausal women, the European Food Safety Authority found no adverse effects with intakes up to 150 mg/d, although it criticized the lack of data.