An increasing body of epidemiological research has
associated high soy intake with a lower risk for certain types
of cancer [1]. Soybean is a rich source of phenolic
antioxidants with isoflavonoids being major components.
The chief isoflavonoid found in soybean is genistein.
Subsequently, much research has shown the chemopreventive properties of purified and synthetic genistein [2–6].
However, recent research has shown that fermented soymilk
performed better at reducing incidence of mammary tumour
risk than a similar mixture of its constituent isoflavonoids,
suggesting that the food background may play a positive role
in the chemopreventive actions of soy-based, in addition to
its resident isoflavonoids (especially genistein)