Isoflavones are a class of non-nutritive plant-derived compounds that can be found in soy products and some other plants, such as lentils and leguminous species. Their main representatives are genistein and glycitein. Their molecular structure is very similar to estrone, which is a steroid estrogen hormone, so they can show relatively mild estrogen-like activity. Isoflavones are mainly obtained from soybeans and a variety of soybean-based products, including tofu, soy milk, soybean flour and vegetarian meat alternatives. Because the processing is different, the concentration of isoflavones in tofu is generally higher than that in soy milk.
Chemical Properties
| Melting point | 148° |
| Boiling point | 323.41°C (rough estimate) |
| Density | 1.1404 (rough estimate) |
| Refractive index | 1.6600 (estimate) |
| Storage temp | 2-8°C |
| Solubility | Chloroform (Slightly), Methanol (Slightly) |
| Form | Solid |
| Color | Pale Yellow to Light Yellow |
| InChI | InChI=1S/C15H10O2/c16-15-12-8-4-5-9-14(12)17-10-13(15)11-6-2-1-3-7-11/h1-10H |
| InChIKey | GOMNOOKGLZYEJT-UHFFFAOYSA-N |
| SMILES | C1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 |
| LogP | 3.013 (est) |
| CAS DataBase Reference | 574-12-9(CAS DataBase Reference) |
Product Application
Isoflavones are a class of non-nutritive plant-derived compounds that can be found in soy products and some other plants, such as lentils and leguminous species. Their main representatives are genistein and glycitein. Their molecular structure is very similar to estrone, which is a steroid estrogen hormone, so they can show relatively mild estrogen-like activity. Isoflavones are mainly obtained from soybeans and a variety of soybean-based products, including tofu, soy milk, soybean flour and vegetarian meat alternatives. Because the processing is different, the concentration of isoflavones in tofu is generally higher than that in soy milk.
