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6-hydroxydaidzein

National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2014
Review
2014
  • Te-Sheng Chang
  • International journal of molecular sciences
  • 2014
  • Corpus ID: 3017804
Daidzein and genistein are two major components of soy isoflavones. They exist abundantly in plants and possess multiple… Expand
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2013
2013
Fermented soybean foods have been shown to reduce incidence of diabetes and improve insulin sensitivity. 6-Hydroxydaidzein (6-HD… Expand
Highly Cited
2013
Highly Cited
2013
We have performed Density Functional Theory B3LYP/6-311++G** calculations of reaction enthalpies of antioxidant action mechanisms… Expand
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2010
2010
Objective: Inflammation and hyperlipidemia or dyslipidemia contribute to an increased risk of atherosclerosis and cardiovascular… Expand
2008
2008
Objective:Currently, red clover extract is used to treat menopausal disorders as an alternative to classic hormone therapy… Expand
Highly Cited
2006
Highly Cited
2006
The differential intestinal metabolism of the soy isoflavones is likely to influence the ability of soy to prevent prostate… Expand
Highly Cited
2005
Highly Cited
2005
Dou-chi, a traditional soybean food fermented with Aspergillus sp., is usually used as a seasoning in Chinese food, and has also… Expand
2004
2004
We isolated from soybean miso 8-hydroxyglycitein and 6-hydroxydaidzein as DPPH-radical scavengers, and elucidated their chemical… Expand
2003
2003
The antimutagenic activity of four isoflavones isolated from soybean miso toward three kinds of mutagens, AF-2, MNNG, and Trp-P-1… Expand
Highly Cited
1999
Highly Cited
1999
A potent antioxidative 6-hydroxydaidzein (6-OHD) was newly isolated from soybean koji fermented with Aspergillus oryzae. 6-OHD… Expand