SupplyProduct Nmae : Soy Isoflones
Sepecification: 10% 20% 40% 80%
Soy Isoflones are produced via a branch of the general phenylpropanoid pathway that produces flonoid compounds in higher plants. Soybeans are the most common source of isoflones in human food; the major isoflones in soybean are genistein and daidzein. The phenylpropanoid pathway begins from the amino acid phenylalanine, and an intermediate of the pathway, naringenin, is sequentially converted into the isoflone genistein by two legume-specific enzymes, isoflone synthase, and a dehydratase.
Similarly, another intermediate naringenin chalcone is converted to the isoflone daidzein by sequential action of three
legume-specific enzymes: chalcone reductase, type II chalcone isomerase, and isoflone synthase. Plants use isoflones and their derivatives as phytoalexin compounds to ward off disease-causing pathogenic fungi and other microbes.
In addition, soybean uses isoflones to stimulate soil-microbe rhizobium to form nitrogen-fixing root nodules.
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