title: Isoflavone aglycon and glucoconjugate content of high- and low-soy U.K. foods used in nutritional studies.
abstract: 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-acetyldaidzin, 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 x 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 (<8 mg x kg(-1) total isoflavones) of the isoflavone aglycons and glucoconjugates. High- and low-soy 11 day rotating menus were constructed from the analyzed foods to deliver 100.0 and 0.5 mg of isoflavones per day, respectively.
authors.affiliation: Department of Nutrition and Dietetics, Nutrition, Food and Health Research Centre, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE19NN, United Kingdom.
authors.forename: Helen
authors.initials: H
authors.lastname: Wiseman
authors.forename: Karen
authors.initials: K
authors.lastname: Casey
authors.forename: Don B
authors.initials: DB
authors.lastname: Clarke
authors.forename: Karen A
authors.initials: KA
authors.lastname: Barnes
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Bowey
mesh_terms: D005504:Food Analysis; D006001:Glycoconjugates / Q000032:analysis*; D006801:Humans; D007529:Isoflavones / Q000032:analysis*; D009747:Nutritional Physiological Phenomena; D030262:Soybean Proteins / Q000032:analysis; D013025:Glycine max / Q000737:chemistry*; D006113:United Kingdom
chemical_list: D006001:Glycoconjugates; D007529:Isoflavones; D030262:Soybean Proteins