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Journal of Cancer Prevention

Original

Journal of Korean Association of Cancer prevention 2004; 9(4): 287-290

Published online December 30, 2004

© Korean Society of Cancer Prevention

Anticarcinogenic Isoflavones in Soy Germ is Transferred to Egg Yolk

Woo-Keun Kim*, Hyun Ae Lim, Jang Hoon Kim, Jeong-Hwan Kim1 and Jong-Sang Kim

Abstract

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Soy isoflavones have drawn much attention due to their potential to prevent breast and prostate cancers. This study examined whether the isoflavones present in soy germ, one of the richest natural sources of isoflavones, were transferred into eggs in laying hen or not. Eggs from laying hens fed diet containing 5 or 10% soy germ contained significantly higher amount of genistein and daidzein compared to eggs from laying hens fed control diet, suggesting the ability of isoflavones in soy germ to be digested, absorbed and accumulated in eggs. This finding raises the possibility to develop isoflavones- enriched eggs as a potential cancer preventive food.

Keywords: Soy germ, Isoflavones, Egg

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