A compound related to genistein, found in plants like genista and other legumes, consisting of genistein bound to a sugar molecule.
From genistein + chemical suffix '-in', created by biochemists to name a glycoside (compound with sugar) version of genistein, following systematic chemical nomenclature.
Genistin is essentially genistein with a sugar tag attached—when you eat it, your digestive system strips off the sugar to release the active genistein compound, which is why raw soy contains genistin but fermented soy (miso, tempeh) has more free genistein.
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