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WangH.,MartinM.W.,YinS.(2010): The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation.CzechJ.FoodSci., 28:385-391. Isoflavonedaidzein bringspotentialhealthbenefits.  Itsantioxidantpropertiesareconsideredtoberesponsible inpartforitsprotectiveeffects. Weinvestigatedtheantioxidanteffectsofdaidzeinanditsinteractiveeffectswith α-tocopherolorascorbicacidonFe 2+ /ascorbate-induced oxidationofratlivermicrosomesandcopper-inducedhuman low-densitylipoprotein (LDL)oxidation. Althoughtheinhibitoryeffectofdaidzeinonlipidperoxidationinmicro - somewasweak, iteffectivelypreventedLDLagainstoxidativemodificationbyprolongingthelagtime, decreasing thepropagatingrate, andsuppressingmalonaldehyde (MDA)andcarbonylsformation. Whendaidzeinwascombined with α-tocopherolinmicrosomesoxidationandwithascorbicacidinLDLoxidation, theprotectionwassignificantly greaterthanthecalculatedadditiveeffectofthetwoindividualactions. Thus,daidzeincanprotectLDLfromoxida - tivemodification, anditscombinationwithnutrientsmaybesuperiortotheactionofitalone. Theseresultscanhelp togetabetterunderstandingoftheinteractionsofdifferentantioxidantsin vivo.