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. 2010 Mar;8(1):89–98. doi: 10.1089/lrb.2009.0030

FIG. 4.

FIG. 4.

Effect of processing on soy chemistry. The 6”-O-malonate ester of genistin is either hydrolyzed (hot water or aqueous solvent) to genistein or decarboxylated by dry heat to 6”-O-acetylgenistin. Fermentation to release genistein, the aglycone, can also be accompanied by 6- or 8-hydroxylation.