IMR Press / FBL / Volume 26 / Issue 12 / DOI: 10.52586/5058
Open Access Review
Puerarin—an isoflavone with beneficial effects on bone health
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1 Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624Poznań, Poland
2 Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland
*Correspondence: (Anna Gramza-Michałowska)
Academic Editor: Graham Pawelec
Front. Biosci. (Landmark Ed) 2021, 26(12), 1653–1667;
Submitted: 11 August 2021 | Revised: 1 November 2021 | Accepted: 17 November 2021 | Published: 30 December 2021
Copyright: © 2021 The Author(s). Published by BRI.
This is an open access article under the CC BY 4.0 license (

Puerarin is a compound from the group of isoflavones, naturally occurring in plants of the genus Pueraria, whose representatives include, among others, Pueraria lobata and Pueraria mirifica. Relatively many scientific studies on the biological activity of puerarin have been conducted so far. It seems that most attention was paid to the effect of puerarin on bone health. However, until now, no published studies have been collected and discussed in that regard. Based on the available data obtained from in vitro studies and on the animal model, it can be clearly shown that puerarin is an effective compound in inhibiting bone resorption and improving bone structure. Consumption of puerarin may be associated with the prevention of bone mass loss and thus can reduce the risk of developing osteoporosis. However, it is necessary to conduct human intervention studies to confirm the effectiveness of such action.

Pueraria lobata
Fig. 1.
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