Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand
Objective: To determine the isoflavone content in soy milk products commercially available in Thailand. Material and Methods: Two flavors of each of 4 brands of soy milk were obtained from retail outlets in Chiang Mai, Thailand. The isoflavone content in soy milk was determined using high-performanc...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2018-05-01
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| Series: | Journal of Health Science and Medical Research (JHSMR) |
| Subjects: | |
| Online Access: | https://www.jhsmr.org/index.php/jhsmr/article/view/5 |
| _version_ | 1818519260176056320 |
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| author | Ekkapon Hirattanapun Nut Koonrungsesomboon Supanimit Teekachunhatean |
| author_facet | Ekkapon Hirattanapun Nut Koonrungsesomboon Supanimit Teekachunhatean |
| author_sort | Ekkapon Hirattanapun |
| collection | DOAJ |
| description | Objective: To determine the isoflavone content in soy milk products commercially available in Thailand.
Material and Methods: Two flavors of each of 4 brands of soy milk were obtained from retail outlets in Chiang Mai, Thailand. The isoflavone content in soy milk was determined using high-performance liquid chromatography.
Results: Genistin and daidzin, both β-glycoside conjugates, were found to be the main isoflavone components in soy milk. The total amount of isoflavones varied considerably among different products, ranging from 25.5 to 63.5 mg per serving (250 mL) of soy milk. Marked variation in total isoflavones was also found even among different lots of the same product.
Conclusion: The isoflavone content in soy milk products available in Thailand varies substantially among different products as well as among different lots of the same product. This suggests that standardizing or, at least, declaring the isoflavone content in soy milk products is needed to facilitate the optimal consumption of soy milk for health benefits. |
| first_indexed | 2024-12-11T01:21:42Z |
| format | Article |
| id | doaj.art-53955164b78e480ba6e38cf92b779fd4 |
| institution | Directory Open Access Journal |
| issn | 2586-9981 2630-0559 |
| language | English |
| last_indexed | 2024-12-11T01:21:42Z |
| publishDate | 2018-05-01 |
| publisher | Prince of Songkla University |
| record_format | Article |
| series | Journal of Health Science and Medical Research (JHSMR) |
| spelling | doaj.art-53955164b78e480ba6e38cf92b779fd42022-12-22T01:25:41ZengPrince of Songkla UniversityJournal of Health Science and Medical Research (JHSMR)2586-99812630-05592018-05-0136211712610.31584/jhsmr.2018.36.2.513Variability of Isoflavone Content in Soy Milk Products Commercially Available in ThailandEkkapon Hirattanapun0Nut Koonrungsesomboon1Supanimit Teekachunhatean2Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Mueang, Chiang Mai 50200,Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Mueang, Chiang Mai 50200,Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Mueang, Chiang Mai 50200, Thailand Center of Thai Traditional and Complementary Medicine, Faculty of Medicine, Chiang Mai University, Mueang, Chiang Mai 50200,Objective: To determine the isoflavone content in soy milk products commercially available in Thailand. Material and Methods: Two flavors of each of 4 brands of soy milk were obtained from retail outlets in Chiang Mai, Thailand. The isoflavone content in soy milk was determined using high-performance liquid chromatography. Results: Genistin and daidzin, both β-glycoside conjugates, were found to be the main isoflavone components in soy milk. The total amount of isoflavones varied considerably among different products, ranging from 25.5 to 63.5 mg per serving (250 mL) of soy milk. Marked variation in total isoflavones was also found even among different lots of the same product. Conclusion: The isoflavone content in soy milk products available in Thailand varies substantially among different products as well as among different lots of the same product. This suggests that standardizing or, at least, declaring the isoflavone content in soy milk products is needed to facilitate the optimal consumption of soy milk for health benefits.https://www.jhsmr.org/index.php/jhsmr/article/view/5isoflavonessoy milkthailand |
| spellingShingle | Ekkapon Hirattanapun Nut Koonrungsesomboon Supanimit Teekachunhatean Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand Journal of Health Science and Medical Research (JHSMR) isoflavones soy milk thailand |
| title | Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand |
| title_full | Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand |
| title_fullStr | Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand |
| title_full_unstemmed | Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand |
| title_short | Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand |
| title_sort | variability of isoflavone content in soy milk products commercially available in thailand |
| topic | isoflavones soy milk thailand |
| url | https://www.jhsmr.org/index.php/jhsmr/article/view/5 |
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