In 1997, the Life Extension Foundation introduced the first high concentration (40%) isoflavone soy extract. The theory was that isoflavones such as genistein were the components of soy most likely to be responsible for its multiple health benefits.1-2 In recent years, the beneficial effects of genistein and other soy isoflavones have been shown in numerous published studies. At the same time, other constituents of soy have also demonstrated effects that help explain the health and longevity of Asian populations who consume a great deal of soy in their diet. In response to increasing evidence that other constituents of soy may provide significant cell protective effects, a new formulation has been developed that provides the same standardized isoflavone extract that members have been using for the past seven years, plus fermented soy natto that may provide additional benefits. Soy natto enhances isoflavone absorption and provides other nutrients contributed by the fermentation process. The enhanced absorption of geinstein, daidzein, etc, may be significant enough that only one capsule of the new Super Absorbable Soy Isoflavones is required each day. The fermented soy natto used in this new formula incorporates a novel yeast (instead of bacteria) fermentation process. Japanese researchers have found that this type of cultured broth from yeast helps promote healthy cell colonies.* Based on studies of Japanese dietary isoflavone food consumption, just one capsule of the new Super Absorbable Soy Isoflavones provides more genistein and daidzein (50 mg) than the average Japanese person consumes in their diet. The typical American diet, on the other hand, often provides less than 1 milligram of these cell-protecting isoflavones. 1 Babaknia A, Soy, the right protein for improving your health, Metro Digital Publishing;2003.
2 Dietary phytochemicals in cancer prevention and treatment, vol 401 of Advances in Experimental Medicine and Biology, 1996. Ch 7: Soy isoflavonoids and cancer prevention;87-100. | 
