Daidzein

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:

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)
Soybeans
546
Soybean seedlings
138
Tofu
76
Soybean paste
159
Soymilk
18
Soy baby milk
<1
Soy sausage
49
Soy sauce
8
Tempeh
190
Miso
266

Source: Watzl B. Leitzmann C.: Bioaktive Substanzen in Lebensmitteln

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