Table 1: The levels of four marker compounds, total polyphenols, and flavonoids in WEFM and WEGT.

Constituents (mg/g extract)WEFMWEGT

Daidzin 0 . 2 5 ± 0 . 0 3 1 . 3 4 ± 0 . 0 5
Daidzein 0 . 3 3 ± 0 . 0 4 4 . 2 3 ± 0 . 0 2
Genistin 8 . 2 0 ± 0 . 1 1 0 . 1 6 ± 0 . 0 4
Genistein 8 . 8 7 ± 0 . 0 6 0 . 2 1 ± 0 . 0 6
Total polyphenolsa 9 6 . 4 7 ± 1 . 5 8 7 0 . 4 1 ± 0 . 8 3
Total flavonoidsb 5 2 . 7 6 ± 0 . 1 7 3 7 . 9 1 ± 0 . 3 2

The data were displayed with mean ± S.D. of three experiments individually and analyzed by ANOVA ( 𝑃 < 0 . 0 5 ).
aResults are expressed in gallic acid equivalents/g extract.
bResults are expressed in rutin equivalents/g extract.