Antioxidant Effects of Soy Isoflavones and their Metabolites on Scavenging Hydroxyl Radicals In Vitro

摘要

Soy isoflavones (both glycosides and aglycones) and four microbial metabolites were detected their hydroxyl free radical (HFR) scavenging abilities by Fenton' s reaction. The results showed that both isoflavones and their metabolites had similar scavenging capacity at different concentrations in vitro. In contrast, low concentrations of some organic solvents including methanol, ethanol and acetone exhibited different but significantly high HFR scavenging activities in this study.