Last updated on April 18, 2014 at 1:21 EDT

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2004-11-27 03:00:13

The hypothesis that consumption of soy-containing foods may lower breast cancer risk comes from the observation that breast cancer incidence rates are substantially lower in Asian countries where soy consumption is high, compared with Western countries where soy consumption is low (1,2). The biological premise to support these observations is that soy foods are rich sources of isoflavones. These plant compounds are structurally similar to mammalian estrogens, which enable them to bind, albeit...