Glycitein

Glycitein is an O-methylated isoflavone that comprises 5-10% of the total isoflavones in soy food products. This phytoestrogen is reported to have weak estrogenic activity, displacing estradiol binding at the estrogen receptor in vitro with an IC₅₀ value of 3.94 μM.¹ It suppresses the proliferation of osteoblasts and promotes differentiation from its progenitor.² It has also been used to attenuate proliferation (10 μM) of aortic smooth muscle cells related to atherosclerotic vascular change in stroke-prone hypertensive rats and to protect against beta amyloid (Aβ)-induced toxicity and oxidative stress (100 μg/ml) in C. elegans expressing human Aβ.^3,4

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1. Song, T.T., Hendrich, S., and Murphy, P.A. Estrogenic activity of glycitein, a soy isoflavone. J. Agric. Food Chem. 47(4), 1607-1610 (1999).

2. Yoshida, H., Teramoto, T., Ikeda, K., et al. Glycitein effect on suppressing the proliferation and stimulating the differentiation of osteoblastic MC3T3-E₁ cells. Biosci. Biotechnol. Biochem. 65(5), 1211-1213 (2001).

3. Pan, W., Ikeda, K., Takebe, M., et al. Genistein, daidzein and glycitein inhibit growth and DNA synthesis of aortic smooth muscle cells from stroke-prone spontaneously hypertensive rats. J. Nutr. 131(4), 1154-1158 (2001).

4. Gutierrez-Zepeda, A., Santell, R., Wu, Z., et al. Soy isoflavone glycitein protects againstβamyloid-induced toxicity and oxidative stress in transgenic Caenorhabditis elegans. BMC Neurosci. 6(54), (2005).