Glycitein (CAS 40957-83-3)

Glycitein is an O-methylated isoflavone found in soy food products, comprising approximately 5-10% of the total isoflavones. Glycitein belongs to the class of organic compounds known for their polycyclic structure and ketone group at the C4 carbon atom. It is practically insoluble in water and is considered a relatively neutral molecule. Glycitein has been detected in biofluids such as urine and blood, indicating its presence after consumption. It is primarily located in the cell membrane and participates in enzymatic reactions. Glycitein can be biosynthesized from isoflavone and converted into glycitein 4′-O-glucuronide. This phytoestrogen exhibits weak estrogenic activity by displacing estradiol binding at the estrogen receptor. Glycitein has demonstrated various biological effects, such as suppressing osteoblast proliferation and promoting differentiation. It has also shown potential in attenuating atherosclerotic vascular changes and protecting against beta amyloid-induced toxicity and oxidative stress. Outside of the human body, glycitein can be found in soy-based food items like soy yogurt, soy milk, soybeans, and other soy products. This makes it a potential biomarker for the consumption of these food products. Glycitein is also identified as a methoxyisoflavone, derived from the mycelia of the fungus Cordyceps sinensis. It serves as a plant metabolite, phytoestrogen, and fungal metabolite, contributing to its diverse roles and origins within different contexts.