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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(1): 1-6
Soy-derived phytoalexins: mechanism of in vivo biological effectiveness in spite of their low bioavailability
Jisun Oh1, Chan Ho Jang1, Jong-Sang Kim1,2
1School of Food Science and Biotechnology (BK21 PLUS Program), Kyungpook National University, Daegu 41566, Republic of Korea, 2Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea
ABSTRACT
The well-demonstrated bioefficacy of phytochemicals in spite of their paradoxically low bioavailability has long puzzled scientists. Glyceollins, a family of soyderived phytoalexins, have been reported to exert a variety of biological effects in vitro and in vivo systems in spite of poor systemic bioavailability after oral administration, suggesting that secondary messengers generated in gastrointestinal tract would transfer signals to target organs and tissues to manifest any effect. This review focuses on the potential mechanisms of how the poorly bioavailable glyceollins could still exert in vivo biological effects.
KEYWORD
Phytochemicals, Nrf2, Heme oxygenases, Carbon monoxide, Glyceollins
Food Science and Biotechnology 2019 ; 28(1): 1-6
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