Daidzein is a naturally occurring compound found exclusively in soybeans and other legumes, and structurally belongs to a class of compounds known as isoflavones. Chemically described as 7-hydroxy-3-(4-hydroxyphenyl)-4H-1-benzopyran-4-one, daidzein has the molecular formula C15H10O4 and a monoisotopic mass of 254.0575 Da; it is a planar polyphenolic isoflavone with two phenolic hydroxyl groups that contribute to its hydrogen bonding and redox properties. It is sparingly soluble in water, soluble in common organic solvents such as ethanol, methanol and dimethyl sulfoxide, and has a calculated logP in the range of 2 to 3 indicating moderate lipophilicity; typical analytical identifiers include a UV absorbance profile in the near UV region and characteristic 1H and 13C NMR signals for the isoflavone core. Commercial and analytical material is supplied as the aglycone form or as glycosylated conjugates such as daidzin; common uses in laboratory and formulation settings include reference standards for HPLC and LC-MS, formulation inputs for nutraceuticals, and substrates in metabolic and enzymology studies.
Parent: Daidzein
Parent: Daidzein
Parent: Daidzein
Parent: Daidzein
Parent: Daidzein
Parent: Daidzein
Parent: Daidzein
Typical quality specifications for daidzein reference and ingredient material report assay values of 98.0 percent or greater by validated HPLC methods with individual related substances and impurities controlled to low parts per hundred levels; representative limits used in manufacturing and analytical specifications are: related isoflavones such as genistein and glycitein each not greater than 0.5 percent, the glycoside daidzin not greater than 0.5 percent, any unspecified single impurity not greater than 0.5 percent, and total impurities not greater than 2.0 percent. Additional routine quality attributes include moisture content under 0.5 percent, residual solvents conforming to ICH Q3C class limits, and elemental impurities controlled to common pharmacopeial limits for lead, cadmium, mercury and arsenic (single digit ppm levels). Typical related compounds encountered during isolation and analysis are genistein, glycitein, daidzin and their acylated or malonyl conjugates, plus minor oxidative or dehydrogenated products formed under nonoptimal storage or processing conditions.
Daidzein is used primarily as an analytical reference standard, a component in nutraceutical formulations containing soybean extracts, and as a biochemical probe in research on isoflavone metabolism and enzyme interactions; in these contexts it is valued for its well defined structure and consistent analytical behavior.
Foods with measurable daidzein content are soy-based products and other legumes; common dietary sources include soybeans, tofu, tempeh, soy milk and fermented soy products, where daidzein occurs as the aglycone and as glycosylated conjugates such as daidzin.
Reported adverse effects associated with intake of daidzein-containing products are generally mild and may include gastrointestinal discomfort, bloating or allergic reactions in sensitive individuals; because isoflavones can have biological activity that may interact with hormone-sensitive conditions or certain medications, use of concentrated preparations should be discussed with a healthcare professional.
The phrase pea genistein and daidzein typically refers to preparations or isolates of the isoflavones genistein and daidzein that are derived from plant sources such as legumes; these compounds are used as analytical standards, research reagents to study phytoestrogen biochemistry and metabolism, and as active ingredients in botanical or nutraceutical formulations where standardized isoflavone content is required.
