Clinical studies suggest that consumption of isoflavones can exert positive physiological effects. Recent data has demonstrated that isoflavones have potent antioxidant properties, comparable to that of the well known antioxidant vitamin E2. Research in several areas of healthcare has linked isoflavones to lowering risks for disease, easing menopause symptoms, reducing heart disease and cancer risk, and improving prostate and bone health. As a result of the potential health benefits of isoflavones, many soy products and isoflavone supplements are available to consumers. These fall into a category of products known as nutraceuticals or functional foods, which provide a potential health benefit from a naturally occurring substance. This has created the need for an analytical technique which can qualify and quantify the type and amount of isoflavones in a nutraceutical product.
Increased throughput liquid chromatography and reduced solvent consumption for the determination of isoflavones by UHPLC
All plant foods are complex mixtures of chemicals including both nutrients and biologically active non-nutrients, referred to as phytochemicals. Soy is known for having high concentrations of several physiologically-active phytochemicals, including isoflavones, phytate (inositol hexaphosphate), saponins, phytosterols and protease inhibitors. The isoflavones are what makes soy unique. Soy isoflavones are non-steroidal molecules structurally and functionally related to 17β-estradiol. Soybeans and soy foods are the only natural dietary sources that provide nutritionally relevant amounts of isoflavones.