glycitein

Glycitein is an isoflavone, a class of flavonoids, that functions as a phytoestrogen. It is one of the main isoflavones found in soybeans and soy products, alongside genistein and daidzein, though it is typically present in smaller amounts than the other two. In foods, glycitein can occur as an aglycone or as conjugates formed during processing and digestion.

Natural sources of glycitein include soybeans, tofu, tempeh, soy milk, and other soy-derived ingredients. The exact content varies with soybean cultivar, processing methods, and maturity. Overall, glycitein represents a smaller fraction of total isoflavones in most soy products.

Biological activity of glycitein centers on its role as a phytoestrogen. It can bind to estrogen receptors and modulate signaling, producing estrogen-like or antiestrogenic effects depending on tissue type and hormonal context. In addition, glycitein exhibits antioxidant and anti-inflammatory properties in laboratory studies. Epidemiological data on its impact on bone health, cardiovascular risk, and cancer risk are inconclusive and inconsistent.

Pharmacokinetics and safety considerations: after ingestion, glycitein is absorbed and undergoes metabolic conjugation (glucuronidation and sulfation) in the liver, with gut microbiota contributing to its biotransformation. Dietary exposure from soy foods is generally considered safe. The effects of high-dose glycitein supplementation are not well established, and individuals with hormone-sensitive conditions should exercise caution and consult healthcare professionals. See also Genistein and Daidzein.