Biotics Research Bio-Soy Flavones is a source of supplemental isoflavones for women experience symptoms such as hot flashes, commonly seen with low estrogen output associated with life's "transitional phase".
What are isoflavones?
Isoflavones are a family of flavonoid compounds, and as polyphenols they possess antioxidant properties typical of this group. The prominent isoflavones of soybeans are genistein and daidzein together with lesser amounts of glycitein. Although low levels of isoflavones occur in many seeds and legumes, by far the highest amounts occur in soybeans, which contain up to 1,000-3,000 micrograms of isoflavonoids per gram. Typical of many flavonoids, soy isoflavones occur naturally as sugar derivatives (glycosides). In this case, glucose is attached, creating glucosides (genistein + glucose = genistin, daidzein + glucose = daidzin, and glycitein + glucose = glycitin). Intestinal enzymes and bacteria cleave off glucose to yield the free isoflavonoids (aglycones), which are then absorbed and raise plasma levels. Little is known regarding tissue concentrations of isoflavones and of flavonoids generally. Once absorbed, it is believed that iso?avones are conjugated with glucuronic acid and undergo enterohepatic circulation. The reduced iso?avone, equol, is not found in soy, rather it is formed from soy isoflavones by reduction of gut bacteria.
One (1) capsule each day as a dietary supplement or as otherwise directed by a healthcare professional.
Serving Size: 1 capsule
Servings Per Container: 60
Amount Per Serving %DV*
Soy Isoflavones 50mg *
Superoxide Dismutase 15mcg *
Catalase 15mcg *
*Daily Value Not Established.
†Percent Daily Values are based on a 2,000 calorie diet. Your diet values may be higher or lower depending on your calorie needs.
Other Ingredients: Gelatin, water, glycerin and vegetable culture (specially grown, biologically active containing naturally associated and/or orgnically bound phytochemicals including polyphenolic compounds with SOD and catalase, dehydrated at low temperatures to preserve associated enzyme factors).