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Isoflavone phytoestrogens consumed in soy decrease F(2)-isoprostane concentrations and increase resistance of
H Wiseman1, J D O'Reilly, H Adlercreutz
1Department of Nutrition and Dietetics, the Nutrition, Food, and Health Research Centre, King's College London, UK. helen.wiseman@kcl.ac.uk
The American Journal of Clinical Nutrition
|August 2, 2000
Summary
Soy isoflavones reduce in vivo lipid peroxidation and enhance LDL resistance to oxidation. This dietary intervention may lower risks of atherosclerosis, cardiovascular disease, and cancer.
Area of Science:
- Nutritional Science
- Biochemistry
- Cardiovascular Research
Background:
- Oxidative lipid damage is implicated in atherosclerosis, cardiovascular disease, and cancer.
- Soy isoflavones (genistein, daidzein) and equol are in vitro antioxidants.
- Equol notably inhibits LDL oxidation and membrane lipid peroxidation.
Purpose of the Study:
- To assess the in vivo effects of isoflavone-rich soy on lipid peroxidation biomarkers.
- To compare the impact of high-isoflavone soy versus isoflavone-depleted soy on LDL oxidation resistance.
Main Methods:
- A randomized, crossover study involving 24 participants.
- Diets were enriched with either low or high isoflavone soy.
- Measured plasma 8-epi-prostaglandin F(2)(alpha) and LDL resistance to copper-ion-induced oxidation.
Main Results:
- High-isoflavone soy significantly reduced plasma 8-epi-prostaglandin F(2)(alpha) levels.
- LDL resistance to oxidation, indicated by a longer lag time, was significantly increased with high-isoflavone soy.
- No significant differences were observed in other oxidation markers like malondialdehyde or LDL alpha-tocopherol.
Conclusions:
- Dietary soy with natural isoflavone content reduces in vivo lipid peroxidation.
- Increased LDL resistance to oxidation was observed with isoflavone-rich soy consumption.
- These antioxidant effects suggest a potential role in mitigating risks for atherosclerosis, cardiovascular disease, and cancer.