Abstract
The principle isoflavones in soy are genistein, daidzein, and their metabolites. Genistein has a hydroxy group in the 5 position, giving it three hydroxy groups, while daidzein has just two. Isoflavones are members of the large flavonoid family of plant compounds which are in turn members of the larger group of plant constituents known as polyphenols. Isoflavones are not as ubiquitous in nature as other flavonoids such as flavones and flavonols, being found primarily in one subfamily of Leguminosae, the Papilionoideae family.1