Wednesday, March 13, 2013

Some of the benefits of isoflavones


What is Isoflavones? Isoflavonoids are 15 carbon compounds such as flavonoids like only isoflavonoid ring B at the carbon atom attached to the third position in the carbon ring. Tempeh is food that rich with isoflavones. There are many benefits of Isoflavones, 
below you will find 5 Benefits Of Isoflavones :

1. Isoflavones Reduce the risk of cancer. 
Isoflavones act as weak estrogen that binds to estrogen receptors and block some of the adverse effects of estrogen that support the growth of cancer cells. This effect is similar to the workings of Tamoxifen, a drug prescribed to treat breast cancer, which acts as an anti-estrogen by binding to estrogen receptors and block the effects of estrogen that support the growth of cancer cells. 

Epidemiological studies indicate that a diet rich in soy can provide protection from some cancers, including breast, prostate and colon.

2. Isoflavones Could Increased bone health. Consumption of isoflavones have been shown to reduce bone loss and slow the loss of calcium in osteoporosis studies in animals. 

3. Isoflavones as Anti-osteoporosis drug is a synthetic isoflavone Ipriflavon prescribed in Europe to reduce bone resorption in postmenopausal women. In addition, soy contains a lot of calcium.

4. Isoflavones Lowering blood pressure. 2005 study in the U.S. showed that a diet rich in soy can lower blood pressure in patients with hypertension by 10%.

Relieve the symptoms of menopause. In women who experience menopause in which estrogen production decreases, phytoestrogens can produce estrogenic activity to relieve symptoms such as swelter (hot flushes). In Japan, where soy consumption is very high, menopausal symptoms are rarely reported.

5. Isoflavones Lowering cholesterol. Isoflavones are antioxidants that help lower bad cholesterol (LDL) and increase good cholesterol (HDL). Besides isoflavones, soy also has a substance called saponin, which significantly lowers cholesterol. Tempe and many other soy products contain saponins. 

Raw soybeans contain between 2 and 5 g per 100 g of saponin. Research in 1997 by Dr. Rene Malinow at the Oregon Regional Primate Center shows conclusively that the saponins bind cholesterol and bile acids in the intestine to allow their disposal. This effect is similar to the workings of cholesterol-lowering drugs cholestyramine.

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