Soy protein, isoflavones and cardiovascular disease risk
Soy protein, isoflavones and cardiovascular disease risk
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DOI：
10.1093/jn/128.10.1589
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发表时间：
1998-10-01
影响因子：
4.2
通讯作者：
Lichtenstein, AH
中科院分区：
文献类型：
--
作者：
Lichtenstein, AH
自 20 世纪 40 年代初以来，科学家们一直在研究大豆蛋白对血液胆固醇浓度的影响。尽管对动物的研究表明大豆蛋白可以降低血液胆固醇浓度，但对人类的类似研究却得出了不太一致的结果。大豆异黄酮成分的存在或不存在可能是一个混杂因素。该部分主要由染料木黄酮、大豆黄酮和甘油黄素组成，已被证明对动物和人类具有降胆固醇作用。大豆蛋白和/或异黄酮引起血液胆固醇浓度降低的潜在机制包括甲状腺状态、胆汁酸平衡以及金雀异黄酮和大豆黄酮的雌激素作用。一些研究表明，异黄酮具有抗氧化特性，并对动脉顺应性有良好的影响。除了上述潜在的有益作用外，增加食用含有大豆蛋白的产品可能会取代饮食中饱和脂肪和胆固醇含量相对较高的食物，从而具有间接降低血液胆固醇的作用。
Since the early 1940s, scientists have examined the effect of soy protein on blood cholesterol concentrations. Although studies in animals have suggested that soy protein lowers blood cholesterol concentrations, similar studies in humans have yielded less consistent results. The presence or absence of the soybean isoflavone fraction may be a confounding factor. This fraction, consisting primarily of genistein, daidzein and glycetein, has been shown to have a hypocholesterolemic effect in animals and humans. Potential mechanisms by which soy protein and/or isoflavones induce lowering of blood cholesterol concentrations include thyroid status, bile acid balance and the estrogenic effects of genistein and daidzein. Some studies have suggested that isoflavones exhibit antioxidant properties and have favorable effects on arterial compliance. In addition to the aforementioned potential beneficial effects, the increased consumption of products containing soy protein may displace foods relatively high in saturated fat and cholesterol from the diet and hence have an indirect blood cholesterol-lowering effect.