During the past several years, the nutritionists have begun to appreciate many biologically active and nonnutritive components of plant foods, often referred to as phytochemicals. Phytochemicals are produced by plants for their own defense, but evidence increasingly suggests that phytochemicals possess many biological properties that can impact many biochemical and physiological processes.

Of all the phytochemicals that exist in the foods we eat, perhaps none has received as much attention as a group of phytochemicals found almost exclusively in soybeans: isoflavones. Isoflavones are now being studied in laboratories throughout the world and during just the past three years alone, more than 1,000 medical and scientific papers have been published for Isoflavones.

Nevertheless, most consumers usually don’t know whether the isoflavones they eat can really be absorbed by their bodies or not. Actually, there are two types of isoflavones: Aglycones (active) and Glucosides (inactive). Most of Isoflavones contained in nutritional supplements are inactive ingredients which means human body cannot directly absorb the nutrition. However, active isoflavones (Aglycones), in contrast, can be absorbed by human bodies directly. The differences of these two compounds are indicated below:


Glory isoflavones are belonged to Aglycones. In addition, there are three primary ingredients in isoflavones of soybeans: genistein, daidzein, and glycitein. Glory isoflavones contain more active ingredients. In various experimental models, isoflavones have exhibited properties that suggest they may help to lower the risk of cancer, heart disease, osteoporosis, and for the relief of menopause symptoms such as hot flashes.
Interest in the isoflavones dates back to the early 1950's when it was first shown that isoflavones are weak estrogens or phytoestrogens (plant estrogens) that is isoflavones possess estrogenic activity. This is not surprising given the chemical structure of the isoflavones is similar to that of the female sex hormone estrogen.