Daidzin
Daidzin structure
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Common Name | Daidzin | ||
|---|---|---|---|---|
| CAS Number | 552-66-9 | Molecular Weight | 416.378 | |
| Density | 1.6±0.1 g/cm3 | Boiling Point | 727.6±60.0 °C at 760 mmHg | |
| Molecular Formula | C21H20O9 | Melting Point | 234-236°C | |
| MSDS | Chinese USA | Flash Point | 259.8±26.4 °C | |
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Comparing morphological, chemical and anti-diabetic characteristics of Puerariae Lobatae Radix and Puerariae Thomsonii Radix.
J. Ethnopharmacol. 164 , 53-63, (2015) Puerariae Lobatae Radix (PLR) and Puerariae Thomsonii Radix (PTR) are traditional Chinese medicines used for the treatment of diabetes and cardiovascular diseases. These two herbs are used interchangeably in clinical practice, even though they possess signifi... |
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A nicotinic receptor-mediated anti-inflammatory effect of the flavonoid rhamnetin in BV2 microglia.
Fitoterapia 98 , 11-21, (2014) The alpha7 nicotinic acetylcholine receptor (nAChR) is a potential target in neuroinflammation. Screening a plant extract library identified Solidago nemoralis as containing methyl-quercetin derivatives that are relatively selective ligands for the alpha7 nAC... |
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Isoflavone pharmacokinetics and metabolism after consumption of a standardized soy and soy-almond bread in men with asymptomatic prostate cancer.
Cancer Prev. Res. (Phila.) 8 , 1045-54, (2015) Epidemiologic associations suggest that populations consuming substantial amounts of dietary soy exhibit a lower risk of prostate cancer. A 20-week randomized, phase II, crossover trial was conducted in 32 men with asymptomatic prostate cancer. The crossover ... |
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Preparation and evaluation of surface-bonded tricationic ionic liquid silica as stationary phases for high-performance liquid chromatography.
J. Chromatogr. A. 1396 , 62-71, (2015) Two tricationic ionic liquids were prepared and then bonded onto the surface of supporting silica materials through "thiol-ene" click chemistry as new stationary phases for high-performance liquid chromatography. The obtained columns of tricationic ionic liqu... |
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Simultaneous determination of isoflavones and resveratrols for adulteration detection of soybean and peanut oils by mixed-mode SPE LC-MS/MS.
Food Chem. 176 , 465-71, (2015) To ensure authenticity of vegetable oils, isoflavones (genistein, genistin, daidzein and daidzin) and resveratrols (cis-resveratrol and trans-resveratrol) were selected as the putative markers for adulteration of soybean and peanut oils. Firstly, mixed mode s... |
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Isoflavone extraction from okara using water as extractant.
Food Chem. 160 , 371-8, (2014) We here report on the use of water as a 'green' extraction solvent for the isolation of isoflavones from okara, a by-product of soymilk production. At a low liquid-to-solid ratio of 20 to 1 and 20 °C, 47% of the isoflavones that can be extracted with 70% aque... |
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Simultaneous determination of puerarin, daidzin, daidzein, paeoniflorin, albiflorin, liquiritin and liquiritigenin in rat plasma and its application to a pharmacokinetic study of Ge-Gen Decoction by a liquid chromatography–electrospray ionization-tandem mass spectrometry
J. Pharm. Biomed. Anal. 95 , 76-84, (2014) A liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) method was developed and validated for simultaneous determination of seven constituents including puerarin, daidzin, daidzein, paeoniflorin, albiflorin, liquiritin and liq... |
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Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions of Doenjang in LPS-stimulated RAW 264.7 macrophages.
Nutr. Res. Pract. 9 , 569-78, (2015) Fermentation can increase functional compounds in fermented soybean products, thereby improving antioxidant and/or anti-inflammatory activities. We investigated the changes in the contents of phenolics and isoflavones, antioxidant activity and anti-inflammato... |
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Enhancement of β-secretase inhibition and antioxidant activities of tempeh, a fermented soybean cake through enrichment of bioactive aglycones.
Pharm. Biol. 53(5) , 758-66, (2015) Soybean and its fermented products are the most common source of isoflavones in human food.The present study quantifies the major glycosides and aglycones in soybean and its fermented product tempeh isoflavone extracts. The comparision of antioxidant effects ... |
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Effect of Monascus aged vinegar on isoflavone conversion in soy germ by soaking treatment.
Food Chem. 186 , 256-64, (2015) Soy germ rich in isoflavones has attracted much attention for health-promoting characteristics. An effective approach via Monascus aged vinegar soaking was adopted to enhance the aglycone amount. The profiles and interconversion of soy germ isoflavones via Mo... |