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Isoflavones are biologically active, non-nutritive compounds that are present in relatively large amounts in soybeans and soy foods. Soybeans contain two main types of isoflavones; daidzein and genistein. These compounds are part of a larger group of plant chemicals, called flavenoids that are common in many fruits, vegetables, and legumes. Soybeans are by far the most concentrated source of isoflavones in the human diet. Isoflavones also contain phytoestrogen, an estrogen-like substance made by plants.
In the past decade or so, the consumption of soy foods has been linked to human health benefits such as protection against breast cancer and prostate cancer, relieving the discomforts of menopause and the risk of osteoporosis, and lowering cholesterol levels. There is considerable speculation that the soy isoflavones in soybean are responsible for these possible effects on human health.
*AMINO ACID – constituent of protein; A compound belonging to a class that contains an amino Group. Amino acids make up proteins and are important component of cells. Some can be synthesized by the body nonessential amino acids and others must be obtained through the diet essential amino acids.
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