Daidzein is a secondary metabolite from the group of isoflavones, which is present in significant quantities only in soybeans and soy products.
The reason lies in the rare occurrence of the enzyme isoflavon synthase, which is required for the formation of daidzein.
Healthy effects of daidzein
Soy isoflavones like daidzein have the following positive attributes:
- protection against cardiovascular disease
- reduction of cholesterol levels
- antioxidant effects
- anti-inflammatory attributes
- greater flexibility and elasticity of human vessels
By the bacteria of the small intestine, daidzein can be converted to the even more effective equol.
Daidzein content in foods
|Food||Daidzein content (in mg/kg)|
|Soy baby milk||
Source: Watzl B. Leitzmann C.: Bioaktive Substanzen in Lebensmitteln
Books on Amazon
- Plant Secondary Metabolites: Occurrence, Structure and Role in the Human Diet
- Plant Secondary Metabolites (Methods in Molecular Biology)
- Biotechnology: Secondary Metabolites
- Food Chemistry