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6-hydroxydaidzein

 
National Institutes of Health

Papers overview

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2018
2018
Our recent study found that antioxidative activity of phenolic compounds extracted from germinated chickpea was boosted in both… 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
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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
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2008
2008
Objective:Currently, red clover extract is used to treat menopausal disorders as an alternative to classic hormone therapy… Expand
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Highly Cited
2006
Highly Cited
2006
BACKGROUND The differential intestinal metabolism of the soy isoflavones is likely to influence the ability of soy to prevent… Expand
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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
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2004
2004
We isolated from soybean miso 8-hydroxyglycitein and 6-hydroxydaidzein as DPPH-radical scavengers, and elucidated their chemical… Expand
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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
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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
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