from my exp yea a lot of phenolic compounds are estrogenic. Not all but most are pretty obvious right away. The ones that are dark colors or rough or astringent...are almost always estrogenic. It might not be a direct effect, cuz a lot of them block sugar absorption and inhibit protein digestion, so they might be indirectly estrogenic by limiting energy you absorp, actually precipitating digestive enzymes, and thereby causing more endotoxin from those nutrients fermenting later. Tannins which are the main class of phenolics, are known to do those exact things...you can look up animal studies and feeding livestock and all that. Its a known detriment, preventing digestibility and wasting protein digesting enzymes (trypsin). However, these 'antioxidants' as they are called at health food stores, are advertised as benefit to humans cause they assume everyone is overweight from eating too much and blocking absorption of macro nutrients is somehow a good thing (which is isn't). Theres a few phenolics that actually have aromatase inhibiting properties and aren't that offensive, but you usually only find them in the inner juice of ripe fruits, without too deep a color and without astringency.
I don't think they block estrogen sites and have a benefit at all, that's kind of a purely marketing wrong theory
Some foods have so much nutrition or other aspects that help, that the phenolic estrogenic effects are much less to non noticeable, such as dark chocolate (cacao is full of estrogenic polyphenols, but all the minerals and theorbromine and other stuff usually outweighs it) Coffee is kind of the same
basically the phenols that stain things...deep colors, or ones that astring or dry the mouth or seem like theyre interfereing with saliva are the bad estrogenic ones..they have like a gripping effect