8-Hydroxygenistein (8-OHG) is an antioxidant that can effectively scavenge nitric oxide (NO) and superoxide anion (O??). 8-Hydroxygenistein belongs to ortho-dihydroxy isoflavones (ODI) and is abundantly present in dark soy sauce and light soy sauce. Its antioxidant activity is stronger than that of its parent compound genistein. The content of 8-Hydroxygenistein is positively correlated with the antioxidant capacity of soy sauce (r = 0.959), and it remains highly stable even after being heated in boiling water for 60 minutes. During the brewing and storage of soy sauce, 8-Hydroxygenistein effectively prevents oxidative damage, making it promising for use in food antioxidant research.

Soyasaponin II has antiviral effects, it can inhibit the replication of human cytomegalovirus, influenza virus, and human immunodeficiency virus type 1.

N-CBZ-Phe-Arg-AMC hydrochloride (N-CBZ-Phe-Arg-AMC hydrochloride (65147-22-0 Free base)) is a cysteine peptidase and serine protease substrate that can be used to assess cysteine peptidase and serine protease activity.