Table 1.

Isolation of OHD and OHG. Products that are underlined were isolated from non-synthetic sources for the first time.

Sources	Name	Microorganisms	Products	Ref.
Plants	Orobus tuberuosus	--- a	3′-OHG	[22]
	Calophyllum polyanthum	---	3′-OHG	[23]
	Erycibe expansa	---	3′-OHG	[24]
	Eclipta prostrata	---	3′-OHG	[25]
	Sophora japonica	---	3′-OHG	[26]
	Machaerium villosum	---	3′-OHD	[29]
	Dalbergia odorifera	---	3′-OHD	[30]
	Styphnolobium japponicum	---	3′-OHD	[31]
Soybean Foods	Indonesian Tempeh	Rhizopus and other bacteria	6-OHD, 8-OHD, 3′-OHG	[27,32]
	Japanese Soybean koji	A. saitoi	8-OHD, 8-OHG, 6-OHD	[33,34]
	Japanese Miso	A. oryzae	8-OHD, 8-OHG, 6-OHD, 3′-OHD	[35–38]
	Chinese Douchi	A. oryzae	6-OHD, 8-OHD, 3′-OHD, 8-OHG	[39]
	Korean Doenjang	diverse fungi and bacteria	6-OHD, 8-OHD, 3′-OHD	[40]
Microbial Fermentation Broth	---	A. niger	8-OHG, 3′-OHG	[28]
	---	Streptomyces sp.	8-OHD, 3′-OHD	[43,44]
	---	Micrococcus sp. or Arthrobacter sp.	6-OHG	[45]
	---	P. productus	6-OHG	[46]

^anot involved.