Glycitein

Last updated
Glycitein
Glycitein.svg
Glycitein-3D-balls.png
Names
IUPAC name
4′,7-Dihydroxy-6-methoxyisoflavone
Systematic IUPAC name
7-Hydroxy-3-(4-hydroxyphenyl)-6-methoxy-4H-1-benzopyran-4-one
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
KEGG
PubChem CID
UNII
  • InChI=1S/C16H12O5/c1-20-15-6-11-14(7-13(15)18)21-8-12(16(11)19)9-2-4-10(17)5-3-9/h2-8,17-18H,1H3 X mark.svgN
    Key: DXYUAIFZCFRPTH-UHFFFAOYSA-N X mark.svgN
  • InChI=1/C16H12O5/c1-20-15-6-11-14(7-13(15)18)21-8-12(16(11)19)9-2-4-10(17)5-3-9/h2-8,17-18H,1H3
    Key: DXYUAIFZCFRPTH-UHFFFAOYAM
  • COC1=C(C=C2C(=C1)C(=O)C(=CO2)C3=CC=C(C=C3)O)O
Properties
C16H12O5
Molar mass 284.267 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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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.

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<span class="mw-page-title-main">Glycitin</span> Chemical compound

Glycitin is an isoflavone found in soy, and remains to various degrees in soy products like tofu, soymilk and soy sauce. Although glycitin has its own health associated properties (below), it can be transformed to glycitein by human intestinal flora by the action of beta-glucosidases.

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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.