Inactivation of thyroid peroxidase by soy isoflavones, in vitro and in vivo.
Soy-containing foods and dietary supplements are widely consumed for putative health benefits (e.g. cancer chemoprevention, beneficial effects on serum lipids associated with cardiovascular health, reduction of osteoporosis, relief of menopausal symptoms). However, studies of soy isoflavones in experimental animals suggest possible adverse effects as well (e.g. enhancement of reproductive organ cancer, modulation of endocrine function, anti-thyroid effects). This paper reviews the evidence in humans and animals for anti-thyroid effects of soy and its principal isoflavones, genistein and daidzein.
Doerge
Daniel R
DR
Division of Biochemical Toxicology, National Center for Toxicological Research, 3900 NCTR Road, Jefferson, AR 72079, USA. ddoerge@nctr.fda.gov
Chang
Hebron C
HC
D000818:Animals; D013956:Antithyroid Agents / Q000494:pharmacology; D004032:Diet; D004791:Enzyme Inhibitors / Q000494:pharmacology*; D066298:In Vitro Techniques; D007453:Iodide Peroxidase / Q000037:antagonists & inhibitors*; D007529:Isoflavones / Q000008:administration & dosage / Q000494:pharmacology*; D051381:Rats; D017207:Rats, Sprague-Dawley; D013025:Glycine max / Q000737:chemistry*; D013963:Thyroid Hormones / Q000096:biosynthesis
D013956:Antithyroid Agents; D004791:Enzyme Inhibitors; D007529:Isoflavones; D013963:Thyroid Hormones; D007453:Iodide Peroxidase