Showing details for content value of Genistin in Soy, milk Food Composition

Fukutake M., Takahashi M., Ishida K., Kawamura H., Sugimura T., Wakabayashi K. (1996) Quantification of genistein and genistin in soybeans and soybean products. Food and Chemical Toxicology 34:457-61 PubMed (24835762)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
13.31 mg/100 ml	Soy milk-Brand A	yes	1
9.48 mg/100 ml	Soy milk-Brand B	yes	1

Song T.T., Barua K., Buseman G., Murphy P.A. (1998) Soy isoflavone analysis: quality control and a new internal standard. American Journal of Clinical Nutrition 68:1474S-1479 PubMed (9848519)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
71.00 mg/100 ml	Soy milk	yes	1

Wiseman H., Casey K., Clarke D.B., Barnes K.A., Bowey E. (2002) Isoflavone aglycon and glucoconjugate content of high- and low-soy UK foods used in nutritional studies. Journal of Agricultural and Food Chemistry 50:1401-10

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
8.30 mg/100 ml	Plain soy milk	yes	1

Chan S.G., Murphy P.A., Ho S.C., Kreiger N., Darlington G., So E.K.F., Chong P.Y.Y. (2009) Isoflavonoid Content of Hong Kong Soy Foods. Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
2.45 mg/100 ml	High-calcium soybean milk	yes	12
2.38 mg/100 ml	High-calcium low-sugar soybean milk	yes	12
3.34 mg/100 ml	Low-sugar soybean milk	yes	12
7.26 mg/100 ml	Low-fat soybean milk	yes	12
3.77 mg/100 ml	Regular soybean milk	yes	12
3.86 mg/100 ml	Regular soybean milk	yes	12
4.11 mg/100 ml	Calcium-enriched soybean milk	yes	12

Franke A.A., Hankin J.H., Yu M.C., Maskarinec G., Low S.H., Custer L.J. (1999) Isoflavone levels in soy foods consumed by multiethnic populations in Singapore and Hawaii. Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
3.76 mg/100 ml	Soy milk	yes	3

Murphy P.A., Song T.T., Buseman G., Barua K., Beecher G.R., Trainer D., Holden J. (1999) Isoflavones in retail and institutional soy foods. Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
7.80 mg/100 ml	Aseptically processed soy milk	yes	1
7.10 mg/100 ml	Aseptically processed soy milk	yes	1
7.00 mg/100 ml	Aseptically processed soy milk	yes	1
10.50 mg/100 ml	Aseptically processed soy milk	yes	1
7.30 mg/100 ml	Aseptically processed soy milk	yes	1
13.00 mg/100 ml	Aseptically processed soy milk	yes	1
8.80 mg/100 ml	Aseptically processed soy milk	yes	1
3.30 mg/100 ml	Pasteurized soy milk	yes	1
3.40 mg/100 ml	Pasteurized soy milk	yes	1
3.40 mg/100 ml	Pasteurized soy milk	yes	1
3.40 mg/100 ml	Pasteurized soy milk	yes	1
2.50 mg/100 ml	Pasteurized soy milk	yes	1

Nguyenle T., Wang E., Cheung A.P. (1995) An investigation on the extraction and concentration of isoflavones in soy-based products. Journal of Pharmaceutical and Biomedical Analysis 14:221-32 PubMed (12607743)

Original Content Value	Original Food Description	Commercial Origin	# of Samples Analyzed
2.80 mg/100 ml	Soy milk-Isomil	yes	1
2.80 mg/100 ml	Soy milk-Isomil	yes	1
3.40 mg/100 ml	Soy milk-Prosobee	yes	1
3.70 mg/100 ml	Soy milk-Prosobee	yes	1
5.20 mg/100 ml	Soy milk-Soyalac	yes	1
3.50 mg/100 ml	Soy milk-Nursoy	yes	1