Chemical Property of Glycitein
Chemical Property:
- Appearance/Colour:Pale orange solid
- Vapor Pressure:1.36E-12mmHg at 25°C
- Melting Point:>300°C
- Refractive Index:1.668
- Boiling Point:547.4 °C at 760 mmHg
- PKA:7.03±0.20(Predicted)
- Flash Point:210 °C
- PSA：79.90000
- Density:1.42 g/cm3
- LogP:2.87980
- Storage Temp.:−20°C
- Solubility.:Aqueous Base (Slightly), DMSO (Slightly)
- XLogP3:2.4
- Hydrogen Bond Donor Count:2
- Hydrogen Bond Acceptor Count:5
- Rotatable Bond Count:2
- Exact Mass:284.06847348
- Heavy Atom Count:21
- Complexity:424
- Purity/Quality:
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NLT 98% *data from raw suppliers
Glycitein *data from reagent suppliers
Safty Information:
- Pictogram(s):
Xi
- Hazard Codes:Xi
- Safety Statements:
24/25
- MSDS Files:
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Useful:
- Canonical SMILES:COC1=C(C=C2C(=C1)C(=O)C(=CO2)C3=CC=C(C=C3)O)O
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Description
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. It suppresses the proliferation of osteoblasts and promotes differentiation from its progenitor. 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.
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Uses
Glycitein may be used as a reference standard in the determination of glycitein in hydrolyzed dry soya extracts using reversed-phase high-performance liquid chromatography (RP-HPLC). Glycitein has been used as standard for the analysis of soy isoflavones and metabolites in urine. It has also been used to bind to recombinant estrogen and progesterone receptors to know the relative binding affinity (RBA) for detection of potential endocrine disruptors. The compund shows an anti-cancer activity, plasma cholesterol reduction, reduction in postmenopausal bone loss
