TY - JOUR
T1 - Isoflavone aglycon and glucoconjugate content of high- and low-soy UK foods used in nutritional studies
AU - Wiseman, H
AU - Casey, K
AU - Clarke, D B
AU - Barnes, K A
AU - Bowey, E
PY - 2002/3/13
Y1 - 2002/3/13
N2 - 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-acetylgenistin,. genistein, genistin, 6"-O-malonylgenistin, 6"-O-acetylgenistin, glycitin, glycitein, 6"-O-malonylglycitin, and 6"-O-acetylglycitin content are expressed in terms of individual isoflavones, total isoflavone equivalents, and milligrams of isoflavones per portion. served. Soybeans (774 mg kg(-1) total isoflavones) and soybean-containing foods. had the highest isoflavone content of the foods examined. The low-soy foods all contained very low concentrations (
AB - 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-acetylgenistin,. genistein, genistin, 6"-O-malonylgenistin, 6"-O-acetylgenistin, glycitin, glycitein, 6"-O-malonylglycitin, and 6"-O-acetylglycitin content are expressed in terms of individual isoflavones, total isoflavone equivalents, and milligrams of isoflavones per portion. served. Soybeans (774 mg kg(-1) total isoflavones) and soybean-containing foods. had the highest isoflavone content of the foods examined. The low-soy foods all contained very low concentrations (
UR - http://www.scopus.com/inward/record.url?scp=0037070327&partnerID=8YFLogxK
U2 - 10.1021/jf011243t
DO - 10.1021/jf011243t
M3 - Article
VL - 50
SP - 1404
EP - 1410
JO - JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
JF - JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IS - 6
ER -