Cheonggukjang was found to have the highest proportion of isoflavones in the aglycone form, which is directly absorbed by the body and delivers health benefits, among processed soybean foods.
The Gyeonggi Provincial Government Institute of Health and Environment announced on May 22 the results of an analysis of the isoflavone content and forms in 71 samples of soybeans and processed soybean foods distributed in the Gyeonggi region and online markets.
Isoflavones are major bioactive compounds found in soybeans. They are known to help prevent cardiovascular diseases and osteoporosis, and to reduce the incidence of breast and prostate cancers, by acting in a way similar to estrogen.
Total isoflavone content was highest in dried forms such as raw soybean powder (3,209.65mg/kg), fuzhu (2,953.39mg/kg), roasted soybean powder (2,596.70mg/kg), baektae (2,339.86mg/kg), and Cheonggukjang (818.49mg/kg). In contrast, foods with higher moisture content such as tofu (495.93mg/kg), biji (412.88mg/kg), sundubu (410.85mg/kg), and soybean milk (233.27mg/kg) showed relatively lower levels.
Cheonggukjang had the highest proportion of isoflavones in the non-glycoside (aglycone) form, which is easily absorbed by the body, at 38.49% among the foods analyzed. Isoflavones in foods mostly exist in the glycoside form, which is absorbed more slowly, but must be converted to the non-glycoside form to function effectively in the body.
Kim Gicheol, Head of the Food and Drug Research Division at the Gyeonggi Provincial Government Institute of Health and Environment, said, "This study analyzed not only the total isoflavone content in each food, but also the forms that are important for absorption in the body. We hope this data will help consumers make informed food choices. We will continue to conduct detailed analyses of various foods to contribute to consumer health and dietary improvements."
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