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Soy has been a part of the human diet for millennia. Isoflavones are members of the large flavonoid family of plant compounds, which are in turn members of the larger group of plant constituents known as polyphenols. Soy isoflavones contain a number of isoflavones, but the most beneficial appear to be genistein and daidzein. Soy isoflavones weakly resemble estrogens and, as such, can bind to estrogen receptors, purportedly being able to occupy those receptors and block the effects of estrogen.* Soy isoflavones appear to exert a weak estrogenic effect upon binding to cell receptors.* Estrogen-receptor binding may be the mechanism for some of their beneficial effects, particularly on hot flashes.*

Many studies have demonstrated that soy isoflavones can enhance the health of blood vessels by increasing vascular endothelial nitric oxide production, which improves vascular elasticity, resulting in vasodilation and increased blood flow.*