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Analysis of Isoflavones in Foods and Dietary Supplements by Pierluigi Delmonte; Jeanne I Rader is a Chemistry article available to read on EtoBox.
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## Abstract Isoflavones are phytochemicals found in many plants. Because of their structural similarity to -estradiol, health benefits of isoflavones have been evaluated in age-related and hormone-dependent diseases. Daidzein, genistein, and glycitein are present as free forms or derivatives in foods containing soy or soy protein extracts. The analysis of isoflavones has become more complex, because preparations contain isoflavones from multiple sources (e.g., red clover, kudzu). Red clover contains primarily formononetin and biochanin A, while kudzu extracts, which are becoming increasingly common in dietary supplements, contain puerarin and daidzein, among other components. Isoflavones are present in foods and dietary supplements as free compounds, glucoside derivatives, 6-O-malonyl-7-O--d-glucoside derivatives, and 6-O-acetyl-7-O--d-glucoside derivatives. High-performance liquid chromatography (HPLC)/tandem mass spectrometry has been applied to the identification of isoflavone derivatives based on the fragmentation pattern of the parent ion, providing high selectivity and sensitivity in the quantitation of isoflavones in complex mixtures. HPLC with ultraviolet detection is often
Who reads Analysis of Isoflavones in Foods and Dietary Supplements?
It is typically read by researchers, students, and practitioners in Chemistry.
- Author
- Pierluigi Delmonte; Jeanne I Rader
- Publisher
- Association of Official Analytical Chemists; The Journal of AOAC International; AOAC International; Oxford University Press (OUP) (ISSN 1060-3271)
- Published
- 2006
- Language
- EN
- Field
- Chemistry (Physical Sciences)