{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,29]],"date-time":"2026-10-29T23:05:53Z","timestamp":1793315153451,"version":"4.5.0"},"reference-count":98,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2025,8,23]],"date-time":"2025-08-23T00:00:00Z","timestamp":1755907200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ten Thousand People Plan of China","award":["KRC19007A"],"award-info":[{"award-number":["KRC19007A"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Glycitin is a kind of compound found in soybeans that has attracted increasing attention as a good source of nutrients due to its potential applications in medicine, cosmetics, and food. However, a comprehensive review of glycitin is lacking to help readers understand the current state of research on isoflavones. The present review summarizes recent progress made on the structures and functions of glycitin, with future perspectives to maximize their value and applications using bibliometric analysis methods. The health effects attributed to glycitin include estrogenic effects and anti-osteoporosis effects, as well as antioxidant, anti-tumor, hypolipidemic, and hypoglycemic effects. This review can not only deepen the understanding of the functions of glycitin, but also lay an important foundation for the further development and utilization of soybean resources.<\/jats:p>","DOI":"10.3390\/foods14172940","type":"journal-article","created":{"date-parts":[[2025,8,25]],"date-time":"2025-08-25T00:09:53Z","timestamp":1756080593000},"page":"2940","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Glycitin in Soy Beans: A Mine of Their Structures, Functions, and Potential Applications"],"prefix":"10.3390","volume":"14","author":[{"given":"Hongqiang","family":"Wu","sequence":"first","affiliation":[{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanyu","family":"Feng","sequence":"additional","affiliation":[{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xianyang","family":"Xie","sequence":"additional","affiliation":[{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6837-4258","authenticated-orcid":false,"given":"Yi","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"502","DOI":"10.3177\/jnsv.66.502","article-title":"Health Promotion Effects of Soy Isoflavones","volume":"66","author":"Nakai","year":"2020","journal-title":"J. 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