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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