daidzeina

Daidzein, sometimes spelled daidzeina in certain languages, is an isoflavone phytoestrogen found in soybeans and other legumes. In chemical terms it is 4',7-dihydroxyisoflavone with the molecular formula C15H10O4. Daidzein occurs in plants mainly as an aglycone, but it is most commonly present in foods as glycosides such as daidzin and daidzein-7-glucoside that release the aglycone during digestion.

Source and occurrence: The soybean plant provides the highest levels of daidzein among dietary sources. It is also found in other legumes and in small amounts in clover and alfalfa. The content and form of daidzein vary with cultivar, growing conditions, processing, and preparation.

Biological activity: Daidzein is a phytoestrogen with preferential affinity for estrogen receptor beta (ERβ) over ERα, producing weak estrogen-like effects in some tissues and antiestrogenic effects in others. Metabolism by gut microbiota can convert daidzein to equol in a subset of individuals, which may enhance biological activity. Possible health implications include associations with reduced risk markers for osteoporosis, some cancers, and cardiovascular disease, though results are heterogeneous and dose-dependent.

Uses and safety: In foods, daidzein contributes to the overall phytoestrogen content of soy-based products. It is also studied as a dietary supplement and as a standard compound in analytical chemistry. Regulatory agencies generally consider dietary amounts safe; high-dose supplements may interact with medications or thyroid function, so medical advice is advised for certain groups such as pregnant individuals or those with thyroid conditions or hormone-sensitive disorders.

Daidzein is studied alongside other soy isoflavones such as genistein and glycitein and concepts such as equol production.