Daidzein and Genistein content of Vegetables

J Liggins, LJC Bluck, S Runswick, C Atkinson, WA Coward, SA Bingham

Research output: Contribution to journalArticle (Academic Journal)peer-review

186 Citations (Scopus)

Abstract

Food samples (n 114) were prepared from vegetables commonly eaten in Europe. The glycosidic forms of the phyto-oestrogens daidzein and genistein were extracted from the dried foods into aqueous methanol. The isoflavones were quantified by GC±MS after hydrolytic removal of any conjugated carbohydrate. Completeness of extraction and any procedural losses of the isoflavones were accounted for using synthetic daidzin (7-O-glucosyl-40-hydroxyisoflavone) and genistin (7-O-glucosyl-405-dihydroxyisoflavone) as internal standards. Of the 114 foods assayed, at a limit of quantification of 0´1 mg/kg dry weight, forty-eight contained no detectable daidzein or genistein, forty-one contained less than 100 mg/kg of the two isoflavones combined and the remaining twenty-five contained more than this amount. Soyabean products contained between 470 and 1420 mg (average of 960 mg) daidzein and genistein combined per kg wet weight of food, and legumes contained between 20 and 5750 mg/kg wet weight of food, with an average of 620 mg/kg. Cooking by boiling in water caused a decrease in the daidzein and genistein content of food in twenty-four of twenty-eight foods. The extent of the decrease was variable and warrants further investigation. The present paper comprises the first comprehensive description of the content of daidzein and genistein in vegetables.
Translated title of the contributionDaidzein and Genistein content of Vegetables
Original languageEnglish
Pages (from-to)717 - 725
Number of pages9
JournalBritish Journal of Nutrition
Volume84
DOIs
Publication statusPublished - Nov 2000

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