Soy Scientific Name: Glycine max (L.) Merr.1
Scientific Family: Fabaceae (bean)1
Sara Green, Student Pharmacist, Spring 2022
Class: phytoestrogen2
Common Names: Soy, Soy isoflavones, Soya, Soybean1
Background/History1 In Asian cultures, soy has been used for thousands of years and in some populations 60 to 90 grams of soy are eaten in a day. The soybean plant was introduced to Japan, Europe, and the United States by the early 1800s. 49% of the world’s soybeans are produced by the United States. Since the 1990s, foods with soy have increased in popularity and in 2000, approximately 27% of United States consumers had reported to using a soy product at least once a week. Products that may include soy are milk, flour, sufu, tofu, tempeh, miso, sprouts, soy sauce, soybean oil, textured soy proteins, soy protein drinks and livestock feeds. Soy protein is used in food programs in less developed countries because of its low cost, nutritional value, and versatility.
Common Uses1 • • •
Asthma Cancer: Breast and Prostate Cardiovascular disease risk factors
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Chronic kidney disease Cognitive effects Diabetes and glucose metabolism Food allergy/intolerance in infants
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Gastrointestinal effects Menopausal symptoms Obesity and nutrient intake Osteoporosis
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Phototoxicity Polycystic ovary syndrome Resistance training
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Pharmacology/Mechanism of Action2 Soy includes many isoflavones which degrade to genistein, glycitein, and daidzein. Genistein, glycitein, and daidzein are molecules structurally related to estradiol. Genistein is also an estrogen agonist or antagonist and blocks angiogenesis. 2
Typical Dosing • • •
Coronary Heart Disease Prevention: 25 g daily Hot Flush: 50 to 150 mg of soy isoflavones daily Hyperlipidemia: 25 g daily to lower blood cholesterol levels
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Menopause: 200 mg soy isoflavones daily
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Osteoporosis Prevention: 40 to 80 mg soy isoflavones daily
Dosage Forms • • •
Capsule2 Food (soybean, nut, soy milk, flour, oil)2 Powder2
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Tablet2 IsoRel3 107