title: New potent antioxidative o-dihydroxyisoflavones in fermented Japanese soybean products.
abstract: A potent antioxidative 6-hydroxydaidzein (6-OHD) was newly isolated from soybean koji fermented with Aspergillus oryzae. 6-OHD, in addition to 8-hydroxydaidzein and 8-hydroxygenistein, were found to be present in various fermented soybean products, including their koji. Considering that these o-dihydroxyisoflavones had strong antioxidative activities, they may contribute to protecting from oxidative deterioration during the processing of fermented soybean products.
authors.affiliation: Department of Food and Nutrition, Sugiyama Jogakuen University, Nagoya, Japan.
authors.forename: H
authors.initials: H
authors.lastname: Esaki
authors.forename: S
authors.initials: S
authors.lastname: Kawakishi
authors.forename: Y
authors.initials: Y
authors.lastname: Morimitsu
authors.forename: T
authors.initials: T
authors.lastname: Osawa
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry / Q000494:pharmacology; D005285:Fermentation; D005511:Food Handling; D019833:Genistein / Q000032:analysis / Q000737:chemistry / Q000494:pharmacology; D066298:In Vitro Techniques; D007529:Isoflavones / Q000032:analysis* / Q000737:chemistry / Q000494:pharmacology; D007564:Japan; D009682:Magnetic Resonance Spectroscopy; D013025:Glycine max / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D007529:Isoflavones; C004742:daidzein; D019833:Genistein