Daidzein

Daidzein[1]
Diazein molecule
Names
IUPAC name
4′,7-Dihydroxyisoflavone
Systematic IUPAC name
7-Hydroxy-3-(4-hydroxyphenyl)-4H-1-benzopyran-4-one
Other names
7-Hydroxy-3-(4-hydroxyphenyl)chromen-4-one
Daidzeol
Isoaurostatin
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.006.942 Edit this at Wikidata
KEGG
UNII
  • InChI=1S/C15H10O4/c16-10-3-1-9(2-4-10)13-8-19-14-7-11(17)5-6-12(14)15(13)18/h1-8,16-17H checkY
    Key: ZQSIJRDFPHDXIC-UHFFFAOYSA-N checkY
  • InChI=1/C15H10O4/c16-10-3-1-9(2-4-10)13-8-19-14-7-11(17)5-6-12(14)15(13)18/h1-8,16-17H
    Key: ZQSIJRDFPHDXIC-UHFFFAOYAG
  • O=C\1c3c(O/C=C/1c2ccc(O)cc2)cc(O)cc3
Properties
C15H10O4
Molar mass 254.23 g/mol
Appearance Pale yellow prisms
Melting point 315 to 323 °C (599 to 613 °F; 588 to 596 K) (decomposes)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
checkY verify (what is checkY☒N ?)

Daidzein (7-hydroxy-3-(4-hydroxyphenyl)-4H-chromen-4-one) is a naturally occurring compound found exclusively in soybeans and other legumes and structurally belongs to a class of compounds known as isoflavones. Daidzein and other isoflavones are produced in plants through the phenylpropanoid pathway of secondary metabolism and are used as signal carriers, and defense responses to pathogenic attacks.[2] In humans, recent research has shown the viability of using daidzein in medicine for menopausal relief, osteoporosis, blood cholesterol, and lowering the risk of some hormone-related cancers, and heart disease. Despite the known health benefits, the use of both puerarin and daidzein is limited by their poor bioavailability and low water solubility.[3]

  1. ^ Merck Index, 11th Edition, 2805.
  2. ^ Jung W.S.; Yu, O.; Lau, C., S.M.; O'Keefe, D.P.; Odell, J.; Fader, G.; McGonigle, B. (2000). "Identification and expression of isoflavone synthase, the key enzyme for biosynthesis of isoflavones in legumes". Nature Biotechnology. 18 (2): 208–212. doi:10.1038/72671. ISSN 1546-1696. PMID 10657130. S2CID 1717934.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  3. ^ Wang Y.C.; Yang M.; Qin J.J.; Wa W.Q. (2022). "Interactions between puerarin/daidzein and micellar casein". Journal of Food Biochemistry. 46 (2): e14048. doi:10.1111/jfbc.14048. PMID 34981538. S2CID 245670986.