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Isoflavone aglycon and glucoconjugate content of high- and low-soy U.K. foods used in nutritional studies.
Wiseman H, Casey K, Clarke DB, Barnes KA, Bowey E. Wiseman H, et al. J Agric Food Chem. 2002 Mar 13;50(6):1404-10. doi: 10.1021/jf011243t. J Agric Food Chem. 2002. PMID: 11879011
The isoflavone aglycon and glucoconjugate content of commercially prepared and "home-prepared" high- and low-soy foods selected for use in an on-going nutritional study were measured by LC-MS. The daidzin, daidzein, 6"-O-malonyldaidzin, 6"-O-acetyldaidzin, ge …
The isoflavone aglycon and glucoconjugate content of commercially prepared and "home-prepared" high- and low-soy foods selected for use in a …
An antioxidant lignan and other constituents from the root bark of Hibiscus syriacus.
Lee SJ, Yun YS, Lee IK, Ryoo IJ, Yun BS, Yoo ID. Lee SJ, et al. Planta Med. 1999 Oct;65(7):658-60. doi: 10.1055/s-2006-960841. Planta Med. 1999. PMID: 10617409
The structures of these compounds have been established on the basis of their NMR, mass UV spectra. Among these phenolic compounds, 6"-O-acetyldaidzin (5), 6"-O-acetylgenistin (6), and 3-hydroxydaidzein (7) with IC(50) values of 8.2, 10.6, and 4.1 microM, res …
The structures of these compounds have been established on the basis of their NMR, mass UV spectra. Among these phenolic compounds, 6 …
Stability of isoflavones in soy milk stored at elevated and ambient temperatures.
Eisen B, Ungar Y, Shimoni E. Eisen B, et al. J Agric Food Chem. 2003 Apr 9;51(8):2212-5. doi: 10.1021/jf025783h. J Agric Food Chem. 2003. PMID: 12670158
At early stages of soy milk storage at 80 and 90 degrees C, the 6' '-O-acetyldaidzin concentration increased, followed by a slow decrease. ...
At early stages of soy milk storage at 80 and 90 degrees C, the 6' '-O-acetyldaidzin concentration increased, followed …
[Studies on biotransformation of chemical constituents of tongmai formula by human intestinal flora].
Wu S, Xu W, Yang XW. Wu S, et al. Zhongguo Zhong Yao Za Zhi. 2013 Oct;38(20):3510-9. Zhongguo Zhong Yao Za Zhi. 2013. PMID: 24490564 Chinese.
Twenty-six compounds were obtained and identified as phenylpropionic acid (1), 6"-O-acetylpuerarin (2), formononetin(3), daidzein(4), p-hydroxyphenylpropionic acid (5), 3-indolepropionic acid (6), genistein (7), isoformononetin (8), isoononin (9), a mixture of (-)-puerol B-2"-O-g …
Twenty-six compounds were obtained and identified as phenylpropionic acid (1), 6"-O-acetylpuerarin (2), formononetin(3), daidzein(4), p-hydr …
Quantitative determination and structural characterization of isoflavones in nutrition supplements by liquid chromatography-mass spectrometry.
Chen LJ, Zhao X, Plummer S, Tang J, Games DE. Chen LJ, et al. J Chromatogr A. 2005 Jul 29;1082(1):60-70. doi: 10.1016/j.chroma.2005.03.066. J Chromatogr A. 2005. PMID: 16038195
In this paper, an accurate and route method was developed to quantitative determine daidzein, genistein, glycitein, daidzin, glycitin, 6"-O-acetyldaidzin, 6"-O-acetylglycitin and 6"-O-acetylgenistin contents in selected high and low isoflavones in nutrition s …
In this paper, an accurate and route method was developed to quantitative determine daidzein, genistein, glycitein, daidzin, glycitin, 6 …