Dihydrodaidzein and 6‐hydroxydaidzein mediate the fermentation‐induced increase of antiosteoporotic effect of soybeans in ovariectomized mice

What is it about?

Fermentation increases the conversion of isoflavone glycosides to isoflavone aglycones. The consumption of fermented soybeans (FS) more effectively ameliorated osteoporotic bone loss in OVX mice than non-fermented raw soybeans (RS) consumption, which was because of the production isoflavone metabolites such as dihydrodaidzein (DHD) and 6-hydroxygenistein (6-HD) after FS digestion. DHD and 6-HD exert osteogenesis and anti-osteoclastogenesis activities.

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