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Last Updated: 2 months ago

Possible Interaction: Isoflavones and Daidzein

supplement:

Isoflavones

supplement:

Daidzein

Research Papers that Mention the Interaction

Furthermore, the data suggest that the metabolism of daidzein may be altered by the chemical composition of the isoflavones ingested.
British Journal of Nutrition  •  2004  |  View Paper
Daidzein and genistein glucuronides (DG and GG), major isoflavone metabolites, may be partly responsible for biological effects of isoflavones , such as estrogen receptor binding and natural killer cell (NK) activation or inhibition.
The Journal of nutrition  •  1999  |  View Paper
Serum concentrations of isoflavone metabolites, genistein and daidzein , of the intervention group were remarkably elevated following intake of isoflavones (p < 0.001).
Osteoporosis International  •  2011  |  View Paper
Plasma levels of genistein and daidzein (P < 0.001), but not equol, increased with isoflavone administration.
Age and ageing  •  2009  |  View Paper
Isoflavones and their aglycones (genistein and daidzein ) were significantly associated with decreased risk.
The Journal of nutrition  •  2007  |  View Paper
Consumption of tempeh (mainly isoflavone aglycon) resulted in higher serum peak levels of both daidzein (P < 0.001) and genistein (P < 0.01) and the associated area under the curve (P < 0.001 and P < 0.03, respectively) compared with textured vegetable protein (predominantly isoflavone glucosides).
The Journal of nutrition  •  2006  |  View Paper
Daidzein , however, has a superior neuron-protective effect to other isoflavones.
Nutritional neuroscience  •  2009  |  View Paper
The urinary excretion of daidzein and genistein was significantly increased with increasing levels of dietary isoflavones.
Journal of medicinal food  •  2007  |  View Paper
Bioavailability values for daidzein , genistein and glycitein were significantly (p <0.05) higher (up to sevenfold) in Novasoy and the glucoside forms of isoflavones compared with those of the aglycone forms.
Molecular nutrition & food research  •  2007  |  View Paper
Phenolic compounds at the range of 16-500 microM that inhibited NO production by > 50% without showing cytotoxicity were the flavonols quercetin and myricetin, the isoflavone daidzein , and the anthocyanins/anthocyanidins pelargonidin, cyanidin, delphinidin, peonidin, malvidin, malvidin 3-glucoside, and malvidin 3,5-diglucosides.
Journal of agricultural and food chemistry  •  2002  |  View Paper
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