Isoflavone is a mild and safe natural component of soybean.　 Isoflavone is a natural component contained in soybean, that shows a weak estrogen-like effect and anti-estrogen effect.　The content rate is about 0.2-0.4 weight % of a whole soybean seed.　It is particularly rich in hypocotyl.　As is well known, soybean is a safe foodstuff that has been widely taken throughout Asia, including Japan, for several thousands of years.　In Japan, it is now popularly taken in many daily processed foods such as cooked beans and tofu, natto and miso.　According to research in 2005 by the National Health and Nutrition Survey in Japan, approximately 3.5% of energy, 7.0% of protein and 12.3% of calcium taken by Japanese people is derived from soybean and its processed products.