Glycitein

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. Like other isoflavonoids, glycitein is synthesized as a glycoside conjugate to a monosaccharide (typically glucose). The glycoside is hydrolyzed during digestion to the biologically-active free isoflavonoid.

Glycitein is synthesized from phenylalanine, similarly to other isoflavonoids. The biosynthesis involves 8 steps, resulting in free glycitein; a subsequent glucosyltransferase-catalyzed reaction results in the corresponding glucoside, glycitin. This product may be further malonylated to malonylglycitin.

Glycitein has been investigated for its benefits to human health. It binds to the human estrogen receptor (as do other isoflavonoids), and while it does so with lower affinity than other isoflavonoids, it is thought to be overall more potent as an estrogen receptor agonist due to its high bioavailability and its breakdown into further estrogenic products. The estrogenic activity of glycitein is thought to underlie its suppression of oxidative stress and its promotion of decreased blood pressure, though other mechanisms are likely also involved.