| Autor: |
ESAKI, Hideo, KAWAKISHI, Shunro, MORIMITSU, Yasujiro, OSAWA, Toshihiko |
| Zdroj: |
Bioscience, Biotechnology, and Biochemistry; January 1999, Vol. 63 Issue: 9 p1637-1639, 3p |
| Abstrakt: |
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. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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