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The term soy is used to refer to many products derived from soybean. Soy isoflavones are phytochemical compounds of soybeans, a legume that has served as the basis for various foods in many Southeast Asian countries for thousands of years. The isoflavones in soy, primarily genistein and daidzin posssess weak estrogen like effects which have similar structure as our own estrogen and rich in antioxidant properties.