Dubbed the “silent killer,” high cholesterol causes problems with cardiovascular health and increases the risk of heart disease and stroke. That’s where you step in to lower your dose. But soy can also be very effective, according to new research.
Whether it’s adding a dash of soy milk to your coffee or mixing fried tofu into your noodles, soybeans have cemented their position as a popular plant-based staple over the last century.
And for good reason. Packed with various vitamins and minerals, soybeans have been linked to lowering the risk of various cardiovascular problems such as heart disease and stroke.
If you think this plant-based food is only for vegans, new research may prompt you to think again.
researchpublished in the journal Antioxidants, found that consuming soy flour, which is rich in the protein B-conglycinin, may lower “bad” cholesterol levels.
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The team looked at 19 soy flours with different ratios of two proteins, glycinin and B-conglycinin.
The percentage of glycinin in these cultivars ranged from 22 to 60 percent, and the percentage of B-conglycinin ranged from 22 to 52 percent.
Using simulations of the human digestive process, the team identified 13 bioactive peptides produced during digestion. Most of it comes from these two proteins of hers.
What’s more, researchers found that its inhibitory properties were two to seven times weaker than simvastatin, a common drug used to treat high “bad” cholesterol and fat levels in the blood. Did.
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“Digested soybean peptides were able to reduce lipid accumulation by 50% to 70%, which is very important,” said the authors of the study.
“This was comparable to statins, with a 60% reduction.”
In addition, soy varieties also cut out the type of oxidized “bad” cholesterol that builds up dangerously in artery walls.
“One of the major risk factors for atherosclerosis is oxidized LDL,” Mejia said. [bad] cholesterol; therefore, we investigated the protective effect of soy digest at eight different concentrations.
“Each of them dose-dependently reduced the rate of LDL oxidation and inhibited the formation of disease-associated early and late oxidation products.”
Higher concentrations of B-conglycinin proved particularly useful, as they were shown to significantly reduce oxidized “bad” cholesterol and other fats in the blood.
Furthermore, it was not only high cholesterol that kinako had an effect.
“We also clearly saw different markers that influence the development of fatty liver, a key enzyme that controls hepatic lipogenesis,” Mejia added.
This suggests the possibility of preventing fatty liver disease.