Isoflavones are a class of phytoestrogens, plant-derived compounds that are similar in structure and/or function to animal estrogens. Genistein and daidzein are two predominant isoflavones found in both soy products. Epidemiological studies have found that individuals with high soy intakes often enjoy certain health advantages. Numerous laboratory and clinical studies, investigating the health benefits of soy products, have identified soy isoflavones as key components responsible for the health benefits associated with soy foods. Isoflavones have both weak estrogenic and anti-estrogenic activity, which may contribute to their ability to moderate menopausal symptoms and support maintenance of bone mineral density. Isoflavones also help protect the cardiovascular system, support the immune system, inhibit angiogenesis, and protect against oxidative damage as antioxidants.