section_path: Health effects/Research by constituent/Phytochemicals
section_name: Phytochemicals
paragraph_text: Phytochemicals
  
  Soybeans and processed soy foods are among the richest foods in total phytoestrogens (wet basis per 100 g), which are present primarily in the form of the isoflavones, daidzein and genistein. Because most naturally occurring phytoestrogens act as selective estrogen receptor modulators, or SERMs, which do not necessarily act as direct agonists of estrogen receptors, normal consumption of foods that contain these phytoestrogens should not provide sufficient amounts to elicit a physiological response in humans. The major product of daidzein microbial metabolism is equol. Only 33% of Western Europeans have a microbiome that produces equol, compared to 50–55% of Asians.
  
  Soy isoflavones— polyphenolic compounds that are also produced by other legumes like peanuts and chickpeas —are under preliminary research. As of 2016, no cause-and-effect relationship has been shown in clinical research to indicate that soy isoflavones lower the risk of cardiovascular diseases.