Soy Isoflavones

Soybea Extract: Origin China Description Fine Light Yellow to Yellow Powder. Total Isoflavones > 5-90% Testing Method: HPLC Background: Soy has served as the basis for various foods in many Asian countries for thousands of years, which contains valuable constituents, including protein, isoflavones, saponins, and phytosterols. soy produces isoflavones in response to environmental stresses in order to regulate soy cell as hormonelike, and function as plant antibiotics and antifungal compounds.Key Active Ingredients: The major isoflavones in soy are genistein and daidzein. Soy also contains genistin and daidzin, which are sugar-containing isoflavone molecules. During digestion, intestinal bacteria cut off the sugar molecules, creating still more genistein and daidzein.Function: 1.Prevent Cancer and Anti-cancer Soy Isoflavone can cure and restrain some cancers concerning hormone, such as prostate cancer, galactophore cancer etc.. 2.Low Cholesterin Thickness in Human Body, Prevent and Cure Cardiovascular Illness Soy Isoflavone can prolong the anti-oxygenation time of low density albumen, its anti-oxygenation effect is the same with Vitamin E. 3.Cure Woman Menopause Syndrome Soy Isoflavone is used in replacing therapeutics after menopause, and has no side effect. 4.Prevent and Cure Osteoporosis Soy Isoflavone has some equal effects with estrogen, can prevent osteoporosis caused by estrogen bone absorption sthenic. Dosage: Experts suggested taking 30-60mg soy isoflavones daily with mealsSafety: Soy products and cooked soybeans are very safe at a wide range of intakes. A small percentage of people, however, has allergies to soybeans and should, therefore, avoid soy products. Certain constituents in soy interfere with thyroid function but the clinical importance of this problem remains unclear. Testing Items: Appearance: Light yellow fine powder PH: 5.0-6.0 Ordor: Characteristic Moisture:<5% Total Isoflavones: ≥40% Sulfated Ash:<2% Genistin: Heavy Metals:<10mg/kg Genistein: Arsenic(as As2O3):<2mg/kg Daidzin: Total Bacteria:<1000cfu/g Daidzein: E.Coli.: Absent Glycitin: Salmonella: Absent Glycitein: Yeast & Mold:<100cfu/g