Product # |
Name |
A-6900 |
6"-O-Acetyldaidzin,
98+% |
A-3000 |
6"-O-Acetylgenistin,
98+% |
A-7860 |
6"-O-Acetylglycitin,
98+% |
D-2946 |
Daidzein,
99+% |
D-7878 |
Daidzin,
99+% |
D-9200 |
(R,S)-2,3-Dihydrodaidzein,
99+% |
E-5880 |
(R,S)-Equol,
99+% |
G-6055 |
Genistein,
99+% |
G-5200 |
Genistin,
99+% |
G-1152 |
Glycitein, 99+% |
G-2822 |
Glycitin,
99+% |
M-6730 |
6"-O-Malonyldaidzin, 98+% |
M-8090 |
6"-O-Malonylgenistin, 98+% |
M-4620 |
6"-O-Malonylglycitin, 98+% |
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General Comments About Soybean Isoflavone Products
The 12-Member Soybean Isoflavone Family
(Plus Two Metabolites)
The presence in soybeans of genistein and its glucoside, genistin, has been recognized for many decades. For much of that time it was believed that the primary form of this isoflavone in unprocessed soybeans was the glucoside form, genistin. Similarly, daidzin and its aglycone daidzein have long been known as soy constituents.
There is now a large literature describing the biological properties of genistein in particular, because of its activity as a tyrosine kinase inhibitor, as a possible anti-oxidant and as a potential anti-cancer compound, among other notable discoveries. Over the years much has also been published regarding the interesting and potentially useful activities of daidzein and daidzin.
More recently, another glucoside/aglycone pair, namely glycitin and glycitein respectively, were identified in soy extracts. Because of the reatively low levels of glycitin and glycitein in soy products and attendant lack of affordable material for experimental use, their biological properties have remained largely a mystery in spite of their potential importance. LC Laboratories® is pleased to make available all six of these glucosides and aglycones at reasonable prices.
The story does not stop here, however. Research in the last few years has turned up the surprising fact that a large, and often the predominant, fraction of the isoflavones found in soybeans occurs not as the glucoside forms but rather as their 6"-O-malonyl esters. Chemically, these compounds consist of the glucoside form esterified with a single malonate half-ester, located at the primary (6"-) hydroxy group of the sugar moiety.
This remarkable development has introduced major new uncertainties as to the pharmacologically active components of soy products. Moreover, further complicating matters, the malonyl esters are thermally and chemically unstable and are easily converted during soy product processing to either the free glucoside form or to yet another type of isoflavone derivative, namely the 6"-O-acetyl esters, which are much more stable.
As a result, the isoflavone fractions of soy products typically contain, in varying proportions, the entire 12-compound isoflavone ensemble — the malonyl glucosides of genistein, daidzein and glycitein; their acetyl glucosides, their free glucosides and the free aglycones. Wang and Murphy [J. Agric. Food Chem. 42: 1666-1673 (1994)] have published an analytical method for the simultaneous analysis of all 12 compounds and extensive data on their levels in a wide variety of soy-based products.
With these new developments, soy isoflavone research is entering a new era, and LC Laboratories® is pleased to be able to offer all 12 members of this biologically, nutritionally and medically important family of compounds and two urinary metabolites of daidzein. (Please see individual catalog entries; bulk quantities are available for all 14 products.)
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