genistein
4',5,7-trihydroxyisoflavone
Identification
| Name | genistein |
| IUPAC | 5,7-dihydroxy-3-(4-hydroxyphenyl)chromen-4-one |
| CAS Number | 446-72-0 |
| EINECS | 207-174-9 |
| FDA UNII | DH2M523P0H |
| Molecular Formula | C15 H10 O5 |
| Molecular Weight | 270.24070000 |
| MDL Number | MFCD00016952 |
| Nikkaji Number | J39.883G |
| Beilstein | 0263823 |
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
| CosIng | cosmetic data |
| Cosmetic Uses | skin conditioning |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | intraperitoneal-mouse LD > 500 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | cosmetic agents |
| Recommendation for genistein usage levels up to | not for fragrance use. |
| Recommendation for genistein flavor usage levels up to | not for flavor use. |
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Potential Uses
Natural Occurrence
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.