Genistein

3. Genistein
Herb Source Genista tinctoria Linn. Sophora subprostrata Chun et T. Chen Trifolium pratense Linn
Synonyms 5,7,4'-trihydroxyisoflavone,Prunetol,Sophoricol,Genisteol.
Structural formula:
Molecular Formula and Molecular Weight C15H10O5;270.25
Melting Point 297℃-298℃
Solubility Soluble in DMSO and ethanol,Practically insol in water
Appearance Light Yellow Fine Powder
Claims
Reduces cholesterol and triglyceride levels
Reduces risk of heart disease
Suppresses menopausal symptoms (hot flashes)
Reduces bone breakdown (osteoporosis)
Pharmacology Genistein belongs to the isoflavone class of flavonoids. It is also classified as a phytoestrogen. Phytoestrogens are plant-derived nonsteroidal compounds that possess estrogen-like biological activity. Genistein has been found to have both weak estrogenic and weak anti-estrogenic effects.
Genistein is the aglycone (aglucon) of genistin. The isoflavone is found naturally as the glycoside genistin and as the glycosides 6"-O-malonylgenistin and 6"-O-acetylgenistin. Genistein and its glycosides are mainly found in legumes, such as soybeans and chickpeas. Soybeans and soy foods are the major dietary sources of these substances. Nonfermented soy foods, such as tofu, contain higher levels of the genistein glycosides, while fermented soy foods, such as tempeh and miso, contain higher levels of the aglycone.