Isoflavone is a soy phytoestrogen and a biologically active component of several agriculturally important legumes such as soy, peanut, green peas, chick peas and alfalfa . Soybean is an exceptionally rich source of dietary isoflavones, where the average isoflavone content is 1-2 mg/gram . The main soy isoflavones are mostly present in glycosylated forms and include Genistein, Daidzein, and glycitein, which accounts for approximately 50%, 40%, and 10%, respectively, of the total soybean isoflavone content . The clinical benefits of soy proteins have been studied and demonstrated for many years, with some evidence of soy products associated with a reduced incidences of coronary heart disease, atherosclerosis, type II diabetes mellitus, and breast and prostate cancer . While existing data are consistent or inadequate in supporting most of the suggested health benefits of consuming soy proteins and isoflavones , the trials investigating isoflavone as a potential treatment for atrophy, menopause, and postmenopausal symptoms are ongoing. Isoflavone is found as one of constituents in oral over-the-counter dietary supplements indicated for improved bone mass density and body fat regulation.