2025/11/17 by Fajar Sofyantoro, Andri Frediansyah
Agricultural and Biological Sciences · Medicine · Nursing · #Food composition and properties #Phytoestrogen effects and research #Potato Plant Research
paper · doi:10.1016/j.jfca.2025.108613
openalex created_date 2025/11/17 · openalex publication_date 2025/11/17 · openalex updated_date 2026/07/29
Isoflavone aglycones, the bioactive and bioavailable forms of isoflavones, have attracted considerable interest for their antioxidant, estrogenic, and therapeutic effects. This review briefly addresses the primary dietary sources, including soy-based products and select non-soy alternatives, then focuses on strategies to enhance aglycone content, underscoring their importance in functional food development. Emerging technologies, such as high-pressure processing, ultrasound-assisted extraction, and advanced enzymatic treatments, are increasingly recognized for their efficiency in maximizing aglycone yields while preserving nutritional quality. These innovative bioprocessing methods, alongside conventional approaches like fermentation, soaking, and thermal processing, contribute to improved aglycone levels. Germination and sprouting further enhance bioavailability and bioactivity. Isoflavone aglycones hold promise for preventive health when incorporated into functional foods. Future research should prioritize optimizing novel processing techniques, clinically validating health benefits, and addressing consumer acceptance to solidify their role in functional nutrition.