New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products

Hideo ESAKI; Shunro KAWAKISHI; Yasujiro MORIMITSU; Toshihiko OSAWA

doi:10.1271/bbb.63.1637

Food & Nutrition Science Notes

New Potent Antioxidative o-Dihydroxyisoflavones in Fermented Japanese Soybean Products

Hideo ESAKI, Shunro KAWAKISHI, Yasujiro MORIMITSU, Toshihiko OSAWA

Author information

Keywords: antioxidant, 6-hydroxydaidzein, 8-hydroxydaidzein, 8-hydoxygenistein, fermented soybean products

JOURNAL FREE ACCESS

1999 Volume 63 Issue 9 Pages 1637-1639

DOI https://doi.org/10.1271/bbb.63.1637

Details

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.

Corresponding author

Register with J-STAGE for free!