What are the health benefits of soy?

Soy is one of the healthiest foods on earth. A complete review of all the benefits could easily fill a large book. Soy's key benefits are related to its excellent protein content, its high levels of essential fatty acids, numerous vitamins and minerals, interesting phytochemicals such as isoflavones and saponins, and dietary fiber.

The soybean contains a wealth of nutrients and phytochemicals, that are tied to an impressive array of medical benefits:

Decreases symptoms of menopause

The soy isoflavones products appear to decrease the symptoms of menopause, especially hot flushes. More information about isoflavones and menopause.

Reduces risk of certain cancers

Using soy products appears to decrease the risk of breast cancer. Soy products may also decrease the risk of colon and prostate cancer. The anti-cancer action of tempeh is attributed to the isoflavones. The isoflavones have antioxidant properties and help to prevent to oxidation of DNA. Isoflavones also seem to reduce the growth rate of cancer cells.

Rich in healthy soy protein

Soy products are excellent vegetable sources of protein. Most current health recommendations suggest limiting animal protein, so substituting soy for chicken, beef, or pork makes sense. Compared to all other beans, soybeans have the highest amount of protein. In fact, 38% of the soybean's edible weight is soy protein, with the rest coming from carbohydrate and fats. The soy protein contain all the essential amino acids!

Free from saturated fat

Soy products are free of the saturated fat implicated in many health problems. Soy is also cholesterol free.

Builds stronger bones

Isoflavones in soy appear to increase the bone mineral content of post-menopausal women, decreasing the possibility of osteoporosis. More information about isoflavones and osteoporosis. The soy isoflavones are responsible for the bone protection but also, the recplacement of animal protein with vegetable or soy protein improves bone health.

Lowers cholesterol

Soy products appear to lower total blood cholesterol and LDL levels at about the same rate as decreasing fat in the diet. Twenty-five grams of soy protein is thee recommended daily consumption by the FDA. The approved health claim states: 25 grams of soy protein daily, in a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Many food products containing soy protein advertise this claim on the label.

Mild for kidney

People with reduced kidney function--such as those with diabetes who have nephropathy--can benefit by replacing animal protein with soy protein.

Isoflavones in Soybeans

What are isoflavones?

Isoflavones are phytochemicals, which are compounds found only in plants. They are also a type of phytoestrogen that resembles human estrogen in chemical structure yet are weaker. By mimicking human estrogen at certain sites in the body, isoflavones provide many health benefits that help you to avoid disease. Isoflavones are found in soybeans, chick peas and other legumes. However, soybeans are unique because they have the highest concentration of these powerful compounds.

Health effects of isoflavones

Lower cancer risk - Epidemiological studies have suggested that Asian diets may provide protection from several cancers, including those of the breast, prostate gland and colon. The action of isoflavones as weak estrogens allows them to bind to estrogen receptors and block some of the detrimental effects of estrogen - such as promotion of cancer cell growth. Tamoxifen, a prescription drug for treating breast cancer, is though to act as an anti-estrogen by binding to the estrogen receptor and "blocking" the growth-promoting effects of estrogen in cancer cells. Women using tamoxifen have a lower incidence of breast cancer and a 30-40% reduction in breast cancer cell growth rate. The isoflavones in soy are chemically similar to tamoxifen and, therefore, may also reduce the risk of hormone-dependent cancers via the same "estrogen-blocking" mechanism.

Improved bone health - Isoflavones consumption has been shown to reduce bone loss and slow calcium loss in an animal model of osteoporosis, suggesting a possible beneficial role in preventing osteoporosis in humans. In addition, soybeans contain a relatively high calcium content. It is also interesting to note that soy protein seems to cause less loss of calcium from the body compared to other dietary sources of protein, which may promote calcium loss and bone breakdown at high levels. Ipriflavone, a synthetic isoflavone drug prescribed in Europe, is metabolized in the body into daidzein, and has potent effects on reducing bone resorption in post-menopausal women.

Relieves menopause symptoms - Soyfoods which contain isoflavones may help in the treatment of menopause symptoms. In women who are producing little estrogen, phytoestrogens may produce enough estrogenic activity to relieve symptoms such as hot flushes. From an epidemiological point of view, it is interesting that in Japan, where soy consumption is very high, menopause symptoms of any kind are rarely reported.

Lowers cholesterol- Isoflavones possess anti-oxidant action, and not only help to decrease the bad LDL cholesterol, but also increase the beneficial HDL cholesterol.

ISOFLAVON, SENYAWA MULTI-MANFAAT DALAM KEDELAI

Oleh :
Sutrisno Koswara
Staf Pengajar Departemen Ilmu dan Teknologi Pangan
Fakultas Teknologi Pertanian
Institut Pertanian Bogor
Kampus IPB Darmaga PO BOX 220
Bogor Telp/Fax. 0251-626725

Hasil-hasil penelitian di berbagai bidang kesehatan telah membuktikan bahwa konsumsi produk-produk kedelai berperan penting dalam menurunkan resiko terkena berbagai penyakit degeneratif. Ternyata, hal tersebut salah satunya disebabkan adanya zat isoflavon dalam kedelai. Isoflavon merupakan faktor kunci dalam kedelai sehingga memiliki potensi memerangi penyakit tertentu.

Isoflavon kedelai dapat menurunkan resiko penyakit jantung dengan membantu menurunkan kadar kolesterol darah. Protein kedelai telah terbukti mempunyai efek menurunkan kolesterol, yang dipercaya karena adanya isaoflavon di dalam protein tersebut. Studi epidemologi juga telah membuktikan bahwa masyarakat yang secara teratur mengkonsumsi makanan dari kedelai, memiliki kasus kanker payudara, kolon dan prostat yang lebih rendah. Isoflavon kedelai juga terbukti, melalui penelitian in vitro dapat menghambat enzim tirosin kinase, oleh karena itu dapat menghambat perkembangan sel-sel kanker dan angiogenesis. Hal ini berarti suatu tumor tidak dapat membuat pembuluh darah baru, sehingga tidak dapat tumbuh.

Peranan isoflavon dalam membantu menurunkan osteoporosis juga telah diteliti. Konsumsi protein kedelai dengan isoflavon telah terbukti dapat mencegah kerapuhan tulang pada tikus yang digunakan sebagai model untuk penelitian osteoporosis. Studi yang lain menunjukkan hasil yang sama pada saat menggunakan genistein saja. Ipriflavone, obat yang dimetabolisme menjadi daidzein telah terbukti dapat menghambat kehilangan kalsium melalui urine pada wanita post monopouse.

Produk kedelai yang mengandung isoflavon dapat membantu pengobatan simptom monopouse. Pada wanita yang memproduksi sedikit estrogen, isoflavon (phitoestrogen) dapat menghasilkan cukup aktivitas estrogen untuk mengatasi simptom akibat monopouse, misalnya hot flashes. Suatu penelitian menunjukkan bahwa wanita yang mengkonsumsi 48 gram tepung kedelai per hari mengalami gejala hot flashes 40 % lebih rendah. Dari segi epidemologi, wanita Jepang yang konsumsi isoflavonnya tinggi jarang dijumpai simptom post monopousal.

Makanan yang terbuat dari kedelai mempunyai jumlah isoflavon yang bervariasi, tergantung bagaimana mereka diproses. Makanan dari kedelai seperti tahu, susu kedelai, tepung kedelai dan kedelai utuh mempunyai kandungan isoflavon berkisar antara 130 – 380 mg/100 gram. Kecap dan minyak kedelai tidak mengandung isoflavon. Produk kedelai yang digunakan sebagai bahan tambahan pangan, seperti isalat dan konsentrat protein kedelai mempunyai kandungan isoflavon yang bervariasi, tergantung bagaimana proses pengolahannya. Misalnya, hasil penelitian menunjukkan bahwa penggunaan alkohol dalam proses ekstraksi menghasilkan kadar isoflavon yang rendah.

Kedelai telah menjadi makanan sehari-hari penduduk Asia. Pada sebagian besar negara Asia, konsumsi isoflavon diperkirakan antara 25 – 45 mg/hari. Jepang merupakan negara yang mengkonsumsi isoflavon terbesar, diperkirakan konsumsi harian orang Jepang adalah 200 mg/hari. Di negara-negara Barat konsumsinya kurang dari 5 mg isoflavon per hari.

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Health benefits of isoflavones

Research in several areas of healthcare has shown that consumption of isoflavones may play a role in lowering risk for disease. They can fight disease on several fronts. The following potential health benefits are attributed to isoflavones:

• Ease menopause symptoms - The benefits of soy go beyond reducing long-term cancer risk. Recent studies have found that soy isoflavones can reduce menopause symptoms such as hot flushes and increase bone density in women. Indeed, many menopausal and post-menopausal health problems may result from a lack of isoflavones in the typical Western diet. Although study results are not entirely consistent, isoflavones from soy or red clover may be helpful for symptoms of menopause. A study carried out by "Health Test" in 2004 investigated the prescription behaviour of 27 doctors for women with menopause symptoms. It showed that isoflavones were recommended twice (44%) as often as hormonal treatment (22%). The prescribed supplements were mainly based on the following plants: soy, black cohosh and hops.
  
  
• Reduce heart disease risk - Soy isoflavones also appear to reduce cardiovascular disease risk via several distinct mechanisms. Isoflavones inhibit the growth of cells that form artery clogging plaque. These arteries usually form blood clots which can lead to a heart attack. A review of 38 controlled studies on soy and heart disease concluded that soy is definitely effective for improving cholesterol profile. There is some evidence that isoflavones are the active ingredients in soy responsible for improving cholesterol profile.
  
  
• Protect against prostate problems - Isoflavones may be benificial for men's health because they may protect against enlargement of the male prostate gland. Studies show isoflavones slowed prostate cancer growth and caused prostate cancer cells to die. Isoflavones act against cancer cells in a way similar to many common cancer-treating drugs.
  
  
• Isoflavones improve bone health - Soy Isoflavones help in the preservation of the bone substance and fight osteoporosis. This is the reason why people in China and Japan very rarely have osteoporosis, despite their low consumption of dairy products, whereas in Europe and North America the contrary happens. Unlike estrogen, which helps prevent the destruction of bone, evidence suggests that isoflavones may also assist in creating new bone. Other studies are not entirely consistent, but evidence suggests that genistein and other soy isoflavones can help prevent osteoporosis.
  
  
• Reduce cancer risk - Isoflavones seem to be protect agains tumors because thet act against cancer cells in a way similar to many common cancer-treating drugs. Population-based studies show a strong association between consumption of isoflavones and a reduced risk of breast and endometrial cancer. Women who ate the most soy products and other foods rich in isoflavones reduced their risk of endometrial cancer by 54%.

Isoflavones are natural plant hormones

Isoflavones can be found in many foods but the best known source is the soy bean (Glycine max). The soy isoflavones are responsible for most of the soy health benefits. The Soy bean is a plant cultivated as foodstuff whose health properties have recently been discovered. Thorough studies have revealed that the consumption of the soy beans have favourable effects on people's health. Another source of isoflavones is red clover. As opposed to soy beans, red clover is normally not eaten but the isoflavones are extracted in industrial processes and used to make isoflavones supplements.

Isoflavones are natural antioxidants

A recent study has demonstrated that isoflavones have potent antioxidant properties, comparable to that of the well known antioxidant vitamin E. The antioxidant powers of isoflavones can reduce the long-term risk of cancer by preventing free radical damage to DNA. Genistein is the most potent antioxidant among the soy isoflavones, followed by daidzein.

Source : http://www.isoflavones.info/