Isoflavonoids

• Published in: Natural Products pp. 1849 - 1865
• Main Authors: Sharma, Varsha, Ramawat, Kishan G.
• Format: Book Chapter
• Language: English
• Published: Berlin, Heidelberg Springer Berlin Heidelberg
• Subjects: Isoflavonoids; polyphenolics
• ISBN: 3642221432; 9783642221439
• DOI: 10.1007/978-3-642-22144-6_61

Isoflavonoids are subclass of flavonoids and have been isolated from a wide variety of leguminous and non-leguminous plants. Isoflavones are characterized by having the B-ring attached at C3 rather than C2 position and undergo various modifications; these modifications lead to formation of simple isoflavonoids such as isoflavanones, isoflavans, and isoflavanols, as well as more complex structures including rotenoids, pterocarpans, and coumestans. Isoflavones are present in berries, wine, grains, nuts, soybeans, and other legumes including kudzu root (Pueraria lobata), peanuts (Apios americana), and chickpeas (Cicer arietinum). Isoflavonoids are derived from the phenylpropanoid pathway which is established both enzymatically and genetically. There are many biological activities associated with the isoflavones, including reduction in osteoporosis, cardiovascular disease, and prevention of cancer and for the treatment of menopause symptoms. Recent data indicate that the protective effect of isoflavonoids may extend beyond their antioxidant activity on molecular and cellular levels and modulating activity of many other enzymes. Biotechnological approaches have been used to produce isoflavonoids through cell cultures of different species grown in shake flasks and bioreactor using normal and transformed cells. Currently, isoflavonoids are an area of active and advancing research with huge potential for the benefit of human health.