Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
46.43 |
12.40 |
96.91 |
23.43 |
| mol/100 g |
1.72e-04 |
4.59e-05 |
3.59e-04 |
8.67e-05 |
Values calculated by aggregating data from 8
different samples
from
5 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Genistein |
mg/100 g FW |
46.43 |
12.40 |
96.91 |
23.43 |
| mol/100 g |
1.72e-04 |
4.59e-05 |
3.59e-04 |
8.67e-05 |
Original Content Values Used to Produce Means
Mazur W., Fotsis T., Wahala K., Ojala S., Salakka A., Adlercreutz H. (1996) Isotope Dilution Gas Chromatographic-Mass Spectrometric Method for the Determination of Isoflavonoids, Coumestrol, and Lignans in Food Samples. Analytical Biochemistry 233:169-180 PubMed (8789715)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
96.91 mg/100 g FW
|
Soy flour |
no |
1 |
Akitha Devi M.K., Mahendranath G., Sakthivelu G., Giridhar P., Rajasekaran T., Ravishankar G.A. (2009) Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity. Food Chemistry 114:771-76
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
12.40 mg/100 g FW
|
Soy flour |
yes |
4 |
Preinerstorfer B., Sontag G. (2004) Determination of isoflavones in commercial soy products by HPLC and coulometric electrode array detection. European Food Research and Technology 219:305-10
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
40.96 mg/100 g FW
|
Soy flour |
yes |
1 |
Umphress S.T., Murphy S.P., Franke A.A., Custer L.J., Blitz C.L. (2005) Isoflavone content of foods with soy additives. Journal of Food Composition and Analysis 18:533-50 PubMed (18729461)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
51.40 mg/100 g FW
|
Whole grain soy flour |
yes |
1 |
|
50.10 mg/100 g FW
|
Whole grain soy flour |
yes |
1 |
|
46.30 mg/100 g FW
|
Whole grain soy flour |
yes |
1 |
|
50.60 mg/100 g FW
|
Whole grain soy flour |
yes |
1 |
Kuhnle G.G.C., Dell'Aquila C., Aspinall S.M., Runswick S.A., Joosen A.M.C.P., Mulligan A.A., Bingham S.A. (2009) Phytoestrogen content of fruits and vegetables commonly consumed in the UK based on LC-MS and 13C-labelled standards. Food Chemistry 116:542-54
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
62.12 mg/100 g FW
|
Soya flour |
yes |
5 |