Genistein and Daidzein/Glycitein Content in Tofu

✍ Scribed by Ed Hui; Susanne M. Henning; Nam Park; David Heber; Vay Liang; W. Go

• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 242 KB
• Volume: 14
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.2000.0941

✦ Synopsis

The consumption of soyfoods is of great interest because of their proposed anticancer and antiatherogenic activity. It has been suggested that the soy iso#avones genistein and daidzein are responsible for these activities. The objective of this study was to determine the variation of the iso#avone content of commercially available packaged tofu by brands and batches. The content of total genistein and daidzein/glycitein aglycones in tofu samples was determined by highperformance liquid chromatography after acid hydrolysis in 23 di!erent brands and di!erent batches of four of these brands. Between di!erent tofu brands the genistein and daidzein/glycitein content varied from 0.07 to 0.34 mg/g and 0.10 to 0.24 mg/g wet weight, respectively. The iso#avone content from batch to batch of the same brand varied between 7 and 28% based on dry weight. Assuming a daily consumption of 30 g soy products, the iso#avone intake could vary between 5.4 and 17.1 mg/day.