Isoflavone CAS#574-12-9
Phytoestrogenic Properties: Isoflavones exhibit mild estrogen-like effects, beneficial for hormone-related conditions.
Soy-Based Source: Primarily derived from soybeans and soy products, offering natural and sustainable sources.
Higher Concentration in Tofu: Tofu retains a higher isoflavone concentration compared to other soy products like soy milk.
Versatile Applications: Found in various soy-based products like tofu, soy milk, and vegetarian meat substitutes, broadening its market use.
Isoflavones are non-nutritive botanical compounds predominantly found in soy products and certain plant species such as lentils and pod legumes. Among the most studied types are genistein and glycitein. Their chemical structures closely resemble estrone, a natural steroid hormone, which allows them to exhibit mild estrogen-like effects in the body. These phytoestrogens have attracted significant scientific interest due to their potential benefits in hormone-related conditions.
Isoflavones are primarily derived from soybeans and a variety of soy-based processed products, including tofu, soy milk, soybean flour, and vegetarian meat substitutes. Among these, tofu generally retains a higher concentration of isoflavones than soy milk, mainly because of the differences in the processing methods used, such as filtration and heat treatment during production.
Parameters
Melting point | 148° |
Boiling point | 323.41°C (rough estimate) |
density | 1.1404 (rough estimate) |
refractive index | 1.6600 (estimate) |
storage temp. | 2-8°C |
solubility | Chloroform (Slightly), Methanol (Slightly) |
form | Solid |
color | Pale Yellow to Light Yellow |
InChI | InChI=1S/C15H10O2/c16-15-12-8-4-5-9-14(12)17-10-13(15)11-6-2-1-3-7-11/h1-10H |
InChIKey | GOMNOOKGLZYEJT-UHFFFAOYSA-N |
SMILES | C1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 |
LogP | 3.013 (est) |
CAS DataBase Reference | 574-12-9(CAS DataBase Reference) |
