genistein

4',5,7-trihydroxyisoflavone

CAS: 446-72-0 C15 H10 O5 MW: 270.24070000

Identification

Namegenistein
IUPAC5,7-dihydroxy-3-(4-hydroxyphenyl)chromen-4-one
CAS Number446-72-0
EINECS207-174-9
FDA UNIIDH2M523P0H
Molecular FormulaC15 H10 O5
Molecular Weight270.24070000
MDL NumberMFCD00016952
Nikkaji NumberJ39.883G
Beilstein0263823

Regulatory

Physical Properties

Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Melting Point 301.50 °C. @ 760.00 mm Hg
Boiling Point 555.00 to 556.00 °C. @ 760.00 mm Hg (est)
Flash Point 423.00 °F. TCC ( 217.10 °C. ) (est)
logP (o/w) 3.114 (est)
Soluble in water, 257.7 mg/L @ 25 °C (est)

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesskin conditioning

No sensory data available

Safety Information

Oral/Parenteral Toxicityintraperitoneal-mouse LD > 500 mg/kg
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categorycosmetic agents
Recommendation for genistein usage levels up tonot for fragrance use.
Recommendation for genistein flavor usage levels up tonot for flavor use.

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We provide custom synthesis and contract manufacturing from milligrams to metric tonnes.

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Potential Uses

None Found

Natural Occurrence

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Synonyms

4H-1- benzopyran-4-one, 5,7-dihydroxy-3-(4-hydroxyphenyl)- differenol A 5,7- dihydroxy-3-(4-hydroxy-phenyl)-chromen-4-one 5,7- dihydroxy-3-(4-hydroxyphenyl)-4-benzopyrone 5,7- dihydroxy-3-(4-hydroxyphenyl)-4H-1-benzopyran-4-one 5,7- dihydroxy-3-(4-hydroxyphenyl)-4H-chromen-4-one 5,7- dihydroxy-3-(4-hydroxyphenyl)chromen-4-one iso flavone, 4',5,7-trihydroxy- genestein genisterin sophoricol 4,5,7- trihydroxy iso-flavone 4',5,7- trihydroxy isoflavone 4,5,7- trihydroxyisoflavone 4',5,7- trihydroxyisoflavone PubMed: Control of maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistry. J-Stage: Change in Mutagenic Activity of Genistein after a Nitrite Treatment PubMed: Dietary flavonoids: bioavailability, metabolic effects, and safety. PubMed: Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl.