Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease.
Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease.
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DOI：
10.3390/nu9040324
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发表时间：
2017-03-24
期刊：
影响因子：
5.9
通讯作者：
Duncan AM
中科院分区：
文献类型：
--
作者：
Ramdath DD;Padhi EM;Sarfaraz S;Renwick S;Duncan AM
大豆的降胆固醇作用是有据可查的，这导致监管机构批准了一项健康声明，将大豆蛋白与降低心血管疾病(CVD)的风险联系起来。然而，大豆含有额外的成分，如异黄酮类、卵磷脂、皂苷和纤维，可能通过独立的机制改善心血管健康。这篇综述总结了非蛋白大豆成分与已知的心血管危险因素相关的心血管益处的证据，这些危险因素包括高血压、高血糖、炎症和肥胖，而不是降胆固醇。总体而言，现有证据表明，非蛋白大豆成分可以改善心血管健康的标记物；然而，还需要更多精心设计的研究来独立阐明这些影响。此外，还需要澄清异黄酮代谢表型和肠道微生物区系组成对生物学效应的作用。
The hypocholesterolemic effect of soy is well-documented and this has led to the regulatory approval of a health claim relating soy protein to a reduced risk of cardiovascular disease (CVD). However, soybeans contain additional components, such as isoflavones, lecithins, saponins and fiber that may improve cardiovascular health through independent mechanisms. This review summarizes the evidence on the cardiovascular benefits of non-protein soy components in relation to known CVD risk factors such as hypertension, hyperglycemia, inflammation, and obesity beyond cholesterol lowering. Overall, the available evidence suggests non-protein soy constituents improve markers of cardiovascular health; however, additional carefully designed studies are required to independently elucidate these effects. Further, work is also needed to clarify the role of isoflavone-metabolizing phenotype and gut microbiota composition on biological effect.