Isoflavone Daidzein: Chemistry and Bacterial Metabolism
نویسندگان
چکیده
منابع مشابه
Isoflavone metabolism and bone-sparing effects of daidzein-metabolites
Several dietary phytochemicals exhibit anti-oxidative, anti-inflammatory and anti-osteoporotic activities relevant to prevention of chronic diseases, including lifestyle-related diseases. Soybean isoflavones are similar in structure to estrogen and have received considerable attention as potential alternatives to hormone replacement therapy. Daidzein, a major isoflavone found in soybean, is met...
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The indigenous intestinal microflora are involved in a variety of processes within the human body, and are important for maintaining host health. As such, interindividual differences in the ability to harbor certain intestinal bacteria might be associated with interindividual differences in health and/or disease susceptibility. In the last decade there has been considerable interest in phytoest...
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This study compared the ability of daidzein, a soy isoflavone, with that of 17beta-estradiol to prevent bone loss in cadmium (Cd)-exposed ovariectomized (OVX) rats during growth. Four week-old female Wistar rats were randomly assigned to five treatment groups of 9 rats each, either (1) sham-operated (SH); (2) OVX and placed on experimental diets (OVX); (3) OVX fed 50 ppm of CdCl2 (OVX-Cd); (4) ...
متن کاملDisposition and biotransformation of the estrogenic isoflavone daidzein in rats.
Daidzein is an estrogenic isoflavone present in many plants and therefore consumed in relatively high doses by humans. Daidzein has a low affinity for the estrogen receptor (3 orders of magnitude lower than estradiol) and has been demonstrated to have estrogenic effects in rodents after administration of high doses. We have studied the disposition and biotransformation of daidzein in rats fed a...
متن کاملA newly constructed and validated isoflavone database for the assessment of total genistein and daidzein intake.
The principal phyto-oestrogens (PO) in food are isoflavones, lignans, coumestans and prenylated flavonoids, with isoflavones and lignans being the most commonly found in UK diets. Until recently obtaining accurate data on the PO content of foods was hampered by lack of suitable analytical methods and validation techniques. Furthermore, although PO data exist for some foods, these foods may not ...
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ژورنال
عنوان ژورنال: Journal of Applied Biological Chemistry
سال: 2008
ISSN: 1976-0442
DOI: 10.3839/jabc.2008.040