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by | Mar 21, 2018 | Origanum

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Not to be confused with glycitin.

Glycitein is an O-methylated isoflavone which accounts for 5-10% of the total isoflavones in soy food products. Glycitein is a phytoestrogen with weak estrogenic activity, comparable to that of the other soy isoflavones.[1]

Glycitin (glycitein 7-O-glucoside) can be transformed to glycetein by human intestinal flora.

References

  1. ^ Song TT, Hendrich S, Murphy PA (1999). "Estrogenic activity of glycitein, a soy isoflavone". J. Agric. Food Chem. 47 (4): 1607–1610. doi:10.1021/jf981054j. PMID 10564025. S2CID 22293253.


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