Isoflavonoids have a molecular structure similar to steroidal estrogen (female sex hormone) and are therefore also called phytoestrogens. However, their hormonal activity is lower by a factor of 100 to 1,000 compared to the estrogen formed in the mammalian organism. Due to their chemical-structural similarity to the female sex hormones, isoflavones ingested with food can … Isoflavones: Functions
Interactions of isoflavones with other agents (micronutrients, foods, drugs): Drug tamoxifen Interactions of isoflavones, particularly genistein, with tamoxifen (a selective estrogen receptor modulator used as a drug for adjuvant antihormonal therapy of breast carcinoma/breast cancer when this is estrogen receptor positive) have been reported in the literature. When administered concomitantly, isoflavones may reverse the effect … Isoflavones: Interactions
Intake recommendations of the German Nutrition Society (DGE) are not yet available for these vital substances. Isoflavone content of selected foods. Daidzein content – expressed in μg – per 100 g of foodstuff Legumes Chickpeas 11,00-192,00 Soy and soy products Soy milk 1.800 Soy sausage 4.900 Tofu 7.600 Soybean seedlings 13.800 Tempeh 19.000 Miso paste … Isoflavones: Food
Animal studies are contradictory in their conclusions about the intake of soy isoflavones: Some studies showed that in an existing breast carcinoma (tumor of the mammary gland tissue), isoflavones may accelerate the growth of tumor cells. In studies on mice, the administration of isolated genistein in existing breast cancer led to increased spread of tumor … Isoflavones: Safety Assessment
Lutein (Latin : luteus “yellow”) is a well-known representative of carotenoids (lipophilic (fat-soluble) pigment dyes of plant origin) – those secondary plant compounds (bioactive substances with health-promoting effects – “anutritive ingredients”) that give plant organisms their yellow to reddish color. Lutein consists of a total of 40 carbon (C-), 56 hydrogen (H-) and 2 oxygen … Lutein: Definition, Synthesis, Absorption, Transport and Distribution
In plant organisms, lutein, as an essential component of photosystems, fulfills the functions of light collection and photoprotection, among others. A photosystem consists of an antenna complex or light-collecting complex (light-collecting trap) and a reaction center, and is a collection of proteins and pigment molecules – chlorophylls and carotenoids. It is localized on the inner … Lutein: Functions
Interactions of lutein with other agents (micronutrients, foods): Interactions between carotenoids Metabolic studies found that when high doses of beta-carotene were absorbed, they competed with lutein and lycopene when ingested within a meal. However, in long-term clinical studies, consumption of high doses of beta-carotene had no adverse effect on serum carotenoid levels. Dietary supplements versus … Lutein: Interactions
Intake recommendations of the German Society for Lutein content – given in µg – per 100 g of food. Vegetables Fruit Bell bell pepper, red 503 Papayas 8 Corn 522 Tangerines 50 Lettuce 1.611 Apricots 101 Spinach, cooked 7.410 Note: Foods in bold are rich in lutein.
In 2011, EFSA published an Acceptable Daily Intake (ADI) value for lutein and an intake value (No Observed Adverse Effect Level, NOAEL) at which no adverse effects were observed from ingestion of the substance, in this case lutein and its equivalents.In this case, the NOAEL corresponds to the highest value tested to date. The ADI … Lutein: Safety Assessment
Lycopene (derived from the scientific name Solanum lycopersicum: “tomato”) belongs to the class of carotenoids – those secondary plant compounds (bioactive substances that do not have a life-sustaining nutritive function but are distinguished by their health-promoting effects – “anutritive ingredients”) that are lipophilic (fat-soluble) pigment dyes responsible for the yellow, orange, and reddish colors of … Lycopene: Definition, Synthesis, Absorption, Transport, and Distribution
Flavones belong to the class of flavonoids. Flavones are yellow or light yellow plant pigments, which are found, for example, in umbelliferous plants and herbs. The simultaneous yellow and red coloration of the flowers results from the interaction with anthocyanins. All flavones consist of a flavone backbone (2 benzene rings and 1 heterocycle) and hydroxyl … Flavones
Flavone content of selected foods Apigenin content – expressed in mg – per 100 g of foodstuff. Fruit Kumquats 27,87 Vegetables Celery Hearts 19,10 Parsley 215,46 Luteolin content – expressed in mg – per 100 g of foodstuff. Fruit Lemons 1,90 Juniper berries 69,05 Vegetables Bell bell pepper, yellow 1,02 Chicory 2,08 Artichokes 2,30 Celery … Flavones: Food
