It is a legume family of papilionaceous which originates in Southeast Asia and is essential in the Oriental diet as a protein source. It has been documented to be used, for culinary purposes, at least since the year 2800 BC.
Soy is rich in isoflavones, diphenol compounds structurally similar to estrogen, which have shown some estrogenic effects in menopausal women, possibly to join estrogen receptors. There have been many studies to determine whether these estrogen effects also include cardiovascular protective aspect.
Clinical studies are not definitive in this regard, although in vitro have shown that soy isoflavones have great potential anti-inflammatory, improves endothelial cell function and have antiplatelet activity.
Numerous clinical studies show that soy isoflavones have hypotensive and vasodilator effect, and it is possible that prolonged intake improves elasticity of blood vessels, constituting a factor antiateroesclerótico. This effect has been empirically demonstrated in primates. In animals, soy intake reduces the extent of atherosclerotic lesions. In humans, isoflavones reduce the oxidative susceptibility of LDL cholesterol and decrease the production of thrombin.
Moreover, there is abundant evidence of the protective effect of soy protein on cardiovascular risk factors, which may isoflavones, genistein and daidzein, play an active role. The demonstrated effects to soy protein are: low plasma levels of cholesterol and triglycerides and significant antioxidant capacity.
Soy also is recommended for cancer prevention. It is a food that is recommended to incorporate into the diet to avoid the appearance of cancer cells although no studies, reliable, to support this trend.
The preparations of isoflavones on the market contain between 60 and 90 mg. newspapers, most recently being incorporated soy isoflavones in staple foods (canned food, milk, bread, etc.) making them in functional foods.
Soy is especially recommended calorie and vegetarian diets. In health food stores there are several proposals, very tasty soy burgers and other dishes prepared and only need to pass through the pan or the microwave to be heated.
What is it?