Researchers Develop Sustainable Method to Extract Isoflavones from Soybean Meal in Brazil

Researchers at the State University of Campinas (UNICAMP) in São Paulo, Brazil, have developed a sustainable method for extracting isoflavones from soybean meal. The study demonstrated that this process enhances the bioavailability of isoflavones, which are compounds known for their potential health benefits. The findings highlight the efficiency of this innovative approach in utilizing soybean meal, a byproduct of soybean oil and protein production.

The research focused on creating an environmentally friendly extraction process that maximizes the availability of isoflavones for absorption in biological systems. Soybean meal, often used as animal feed or discarded as waste, served as the raw material for this procedure. By refining the extraction technique, researchers aimed to improve the usability of these compounds while reducing waste and promoting sustainability within agricultural and industrial practices.

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Date: December 2, 2025

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