Isoflavones are a subclass of flavonoids, primarily found in legumes like soybeans, and act as phytoestrogens due to their structural similarity to estradiol. They consist of a 3-phenylchromen-4-one backbone and are known for their antioxidant, anti-inflammatory, and potential cancer-preventive properties. In humans, isoflavones like genistein and daidzein can modulate estrogen receptors, influencing hormone-related conditions such as menopause symptoms and bone health. They are studied for roles in reducing cardiovascular disease risk and improving metabolic health, though effects vary by individual and dosage. Isoflavones are extracted from plants and used in supplements and functional foods. Chemically, they are polyphenolic compounds with varying hydroxylation patterns, contributing to their bioactivity. Research from peer-reviewed sources, including the Journal of Agricultural and Food Chemistry, indicates isoflavones' bioavailability is enhanced by gut microbiota, with absorption rates around 20-30% in humans. Their stability is pH-dependent, degrading in alkaline conditions. Overall, isoflavones represent a key area in nutritional biochemistry, with ongoing studies on their therapeutic potential and safety in long-term consumption.