| Bioactivity | 8-Hydroxygenistein (8-OHG) is an antioxidant that can effectively scavenge nitric oxide (NO) and superoxide anion (O₂⁻). 8-Hydroxygenistein belongs to ortho-dihydroxy isoflavones (ODI) and is abundantly present in dark soy sauce and light soy sauce. Its antioxidant activity is stronger than that of its parent compound genistein (HY-14596). The content of 8-Hydroxygenistein is positively correlated with the antioxidant capacity of soy sauce (r = 0.959), and it remains highly stable even after being heated in boiling water for 60 minutes. During the brewing and storage of soy sauce, 8-Hydroxygenistein effectively prevents oxidative damage, making it promising for use in food antioxidant research. |
| CAS | 13539-27-0 |
| Formula | C15H10O6 |
| Molar Mass | 286.24 |
| Transport | Room temperature in continental US; may vary elsewhere. |
| Storage | Please store the product under the recommended conditions in the Certificate of Analysis. |
| Reference | [1]. Esaki H, et al. Potent antioxidative o-dihydroxyisoflavones in soy sauces and their antioxidative activities[J]. 2002. [2]. Shao J, et al. Synthesis, characterization, and antioxidant activity of 8-hydroxygenistein[J]. Natural Product Communications, 2020, 15(1): 1934578X20901399. |
8-Hydroxygenistein
CAS: 13539-27-0 F: C15H10O6 W: 286.24
8-Hydroxygenistein (8-OHG) is an antioxidant that can effectively scavenge nitric oxide (NO) and superoxide anion (O₂⁻
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