Definition:

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herbgreey®Soybean isoflavones Health Benefits:

herbgreey®Soybean isoflavones are a class of phytoestrogens that are primarily found in soybeans and soy products. Their chemical structure resembles that of human oestrogen (oestradiol), and they exhibit weak oestrogenic activity while also exerting anti-oestrogenic effects in the body depending on existing oestrogen levels. As a key functional component of soybeans, the physiological activity and health impacts of soy isoflavones have attracted considerable interest.

Particularities of herbgreey®Soybean isoflavones:

Product Specifications:

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Product quality standards:

● USP, Food grade, In-house, Feed grade

▶ Women's health

herbgreey®Soybean isoflavones Applications:

During menopause, declining ovarian function leads to reduced oestrogen levels, making women susceptible to symptoms such as hot flushes, night sweats, insomnia and mood swings. The weak oestrogenic activity of herbgreey®Soybean isoflavones can compensate for this hormonal deficiency, alleviating these discomforts to some extent. Studies indicate that women who consume appropriate amounts of herbgreey®Soybean isoflavones over the long term may experience a reduction in the frequency and severity of hot flushes during menopause. Some studies also suggest that herbgreey®Soybean isoflavones may improve emotional issues such as anxiety and depression in menopausal women. This potential benefit may be related to their regulatory effects on the nervous system and their role in maintaining hormonal balance.

■ Source

The primary sources are soybeans and their products, including yellow and black soybeans, tofu, soy milk, natto, fermented soybean paste and miso. The content varies depending on the variety of soybean, the growing conditions and the processing methods. Fermented soy products, such as natto and fermented soybean paste, have a higher bioavailability of isoflavones because glycosidic bonds are broken down.

herbgreey®Soybean isoflavones is available in the following specification and contents:

☑  herbgreey®Soybean isoflavones powder 98%/90%/70%/50%

The health food and dietary supplement sector is the main area of application for herbgreey®Soybean isoflavones, with product development focusing on their potential health benefits for women. Health foods in capsule, tablet and softgel forms that supplement soy isoflavones are designed to address menopausal symptoms such as hot flushes, night sweats and mood swings, and alleviate discomfort caused by declining oestrogen levels. Many health products targeting postmenopausal women, for instance, feature soy isoflavones as a core ingredient, often combined with nutrients such as calcium and vitamin D to support bone health. Some products are marketed as daily supplements for adult women, claiming to help maintain hormonal balance and improve skin condition. However, such health claims must adhere strictly to the regulatory restrictions on health claims in each country.

Naturally sourced soy isoflavones are added to certain fortified foods, such as soy protein beverages and processed soy products, as a functional ingredient. This enhances the nutritional properties of these items. Some high-calcium soy milk powders, for instance, highlight their naturally occurring soy isoflavones to attract consumers concerned about bone health and women's wellbeing.

Feed-grade herbgreey®Soybean isoflavones can be used as feed additives. Research indicates that they may promote the growth of livestock and poultry, enhance reproductive performance (for example, by improving sow oestrus and litter size) and boost immunity by regulating hormone levels in animals. However, application requires a controlled dosage to prevent adverse effects on the quality of animal products.

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■ Active ingredients

Soybeans naturally contain 12 isoflavones, which can be classified into three groups: daidzin, genistin and glycitin. Genistein has the highest content and strongest activity, accounting for approximately 50% to 60% of the total. Daidzein constitutes around 30% to 40% and can be converted into equol, a more active compound, by gut microbiota. Glycitein is present in lower amounts, accounting for around 5% to 10%. These components primarily exist in soybeans as glycosides (e.g. genistin, daidzin). Through processing (e.g. fermentation) or digestion, they are converted into free aglycone forms, which are more readily absorbed by the human body. Each type exists in four forms: free, glucoside, acetylglucoside and malonylglucoside. Free aglycones constitute 2-3% of the total and include genistein, daidzein and glycitein. Bound glycosides account for 97-98% of the total and are primarily genistin, daidzin, 6'-O-malonylgenistin and 6'-O-malonyl daidzin, which together account for around 95% of the total. The cultivation conditions, processing methods and genetic factors influencing soybean isoflavone content and composition result in variations in total isoflavone content and the proportions of individual components across different soybean varieties.

Oestrogen is crucial for maintaining bone health. Postmenopausal women are at significantly greater risk of osteoporosis due to a sharp decline in oestrogen levels. herbgreey®Soybean isoflavones mimic the effects of oestrogen by inhibiting osteoclast activity and reducing bone resorption, while simultaneously promoting osteoblast function to increase bone density. This reduces the risk of osteoporosis and fractures. Several studies suggest that consuming soy isoflavone-rich foods or taking soy isoflavone supplements over the long term helps to maintain bone density in postmenopausal women.

▶ Bone health

herbgreey®Soybean isoflavones may help to lower total cholesterol and low-density lipoprotein cholesterol ('bad' cholesterol) levels in the blood, while having a protective effect on high-density lipoprotein cholesterol ('good' cholesterol). This improves the lipid profile and reduces the risk of developing atherosclerosis. Their antioxidant and anti-inflammatory properties protect vascular endothelial cells, enhance vascular relaxation and maintain normal vascular elasticity, thereby aiding the prevention of cardiovascular diseases such as hypertension.

▶ Cardiovascular health

■ Extraction process characteristics

The production process for herbgreey®Soybean isoflavones involves extracting, separating and purifying the target components (primarily genistein and daidzein) from soybeans and their by-products, such as soybean meal and okara. The main aim is to improve the purity, bioactivity and yield of the isoflavones while reducing the amount of residual impurities, such as proteins, polysaccharides and lipids.

Richtek primarily uses by-products from soybean processing, such as soybean meal, due to their higher isoflavone content (approximately 0.1-0.5%) and lower cost. Soybean seeds can also be used directly. The raw materials undergo grinding, defatting and drying to remove moisture. As soybean isoflavones (primarily glycosides) are soluble in polar solvents such as water, ethanol and methanol, solvent extraction is the conventional method. Common solvents include aqueous ethanol solutions (the most frequently used option, with a concentration of 50-80%) and water. Modern auxiliary extraction techniques may enhance extraction efficiency.

The extract contains a high level of impurities, such as proteins, polysaccharides, pigments and small-molecule sugars. Purification is required to enhance the purity of the isoflavones. The solvent is removed from the extract via vacuum distillation, which lowers the boiling point to prevent the isoflavones from degrading at high temperatures. This yields a concentrated solution with a solid content of 20-50%.

This concentrate is then atomised using spray drying and exposed to hot air to rapidly dry it into a powder featuring fine particles and excellent solubility. This powder is suitable for large-scale industrial production.

General Information:

CAS No.

Plant source

Extraction site

Active ingredient

Chemical formula

Molecular mass

Soybean sprouts

C15H10O2

574-12-9

222.24 g/mol

Soybean isoflavones

Glycine max (L.) Merr.