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This review is concerned with the presence of naturally occurring oestrogens in food plants and processed foods. Particular emphasis is placed on isoflavones and coumestans, both of which are true plant oestrogens, and the resorcylic acid lactones, more correctly classified as fungal oestrogens. The metabolism and mode of action of these compounds is discussed and their biological potencies, determined in both in vivo and in vitro studies, described. Current methods of analysis are indicated and the levels of these oestrogens in food plants, processed foods and foodstuffs are presented. Botanical, environmental or technological factors affecting the possible intake of plant and fungal oestrogens are mentioned and the hazard associated with such intake is compared with that originating from other dietary or medicinal hormonally active substances. Indications are given of the wide range of common food plants which have been reported to possess oestrogenic (uterotropic) activity, although it is emphasized that in general further work is necessary to substantiate these claims and to confirm the identities of the biologically active principles which have in some cases been proposed. In the concluding section suggestions are made for additional research considered important or necessary in this interesting area.
K R Price, and
G R Fenwick
May 1976,
Federation proceedings,
K R Price, and
G R Fenwick
May 1977,
The Proceedings of the Nutrition Society,
K R Price, and
G R Fenwick
January 1969,
Progress in experimental tumor research,
K R Price, and
G R Fenwick
January 1966,
Federation proceedings,
K R Price, and
G R Fenwick
January 1950,
The Journal of endocrinology,
K R Price, and
G R Fenwick
April 1981,
Critical reviews in toxicology,
K R Price, and
G R Fenwick
November 1977,
Clinical pharmacology and therapeutics,
K R Price, and
G R Fenwick
September 1934,
Science (New York, N.Y.),
