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.
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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. 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.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).