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In addition to genistein, soy foods consist of An additional key isoflavone, daidzein, which differs from genistein by the lack with the hydroxyl team at posture 5 (Determine 1). Both equally isoflavones may perhaps exist in their aglycone or glycoside sorts. The commonest glycoside forms of genistein and daidzein are These of ONephrolithiasis and