Organic Soybean Extract Powder 40% Isoflavones to improve brain
function and dementia
Soy Isoflavones are produced via a branch of the general
phenylpropanoid pathway that produces flavonoid compounds in higher
plants. Soybeans are the most common source of isoflavones in human
food; the major isoflavones 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 isoflavone genistein by two
legume-specific enzymes, isoflavone synthase, and a dehydratase.
Similarly, another intermediate naringenin chalcone is converted to
the isoflavone daidzein by sequential action of three
legume-specific enzymes: chalcone reductase, type II chalcone
isomerase, and isoflavone synthase. Plants use isoflavones and
their derivatives as phytoalexin compounds to ward off
disease-causing pathogenic fungi and other microbes.
In addition, soybean uses isoflavones to stimulate soil-microbe
rhizobium to form nitrogen-fixing root nodules.
1. To improve brain function and dementia
2. To help repair brain damage.
Phosphatidylserine is one of the major components of brain nerve,
it has activity in making various enzymes of the brain nutrient and active.
3. To promote the recovery of brain fatigue and relieve stress.
4. Soothing vascular smooth muscle cells, increasing the blood
supply to the brain.
1. On the relief of menopausal symptoms:
menopausal women, due to ovarian dysfunction, decreased level of
estrogen in vivo, cause the function adjustment of different organs
does not adapt, a series of symptoms appear, and estrogen can
achieve the prevention and treatment of this disorder to.
2. Regarding the prevention of osteoporosis in elderly women:
ovarian function recession after a drop in estrogen levels,
negative balance of bone metabolism, bone loss, osteoporosis
incidence rate is much higher than the male, isoflavones can be
combined with estrogen receptor on bone cells, reduce bone loss,
and increase the body's absorption of calcium, increase bone
3.On the prevention of cardiovascular and cerebrovascular diseases:
there is evidence that soy isoflavones can reduce low density
lipoproteincholesterol ( LDL ) in reducing when cholesterol ( bad
cholesterol ), without reducing the high density lipoprotein ( HDL
) cholesterol ( good cholesterol ).
Yellowish powder with characteristic odor and taste
100% Through 80 mesh
Loss on drying
Total isoflavones (HPLC)
CONTAMINANTS AND INJURANT
Total plate count