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|Title:||The hypolipidemic and antioxidant effects of soy constituents|
|Author(s):||Bakhit, Raga Mukhtar|
|Doctoral Committee Chair(s):||Klein, Barbara P.|
|Department / Program:||Food Science and Human Nutrition|
|Degree Granting Institution:||University of Illinois at Urbana-Champaign|
|Subject(s):||Health Sciences, Nutrition|
|Abstract:||Three studies were designed to investigate the effects of soy constituents on risk factors of cardiovascular disease in humans. The first two studies were human studies investigating the effect of soy protein on hyperlipidemia. The third study was an in vitro study investigating the effect of soy isoflavones on the oxidation of human LDL.
In Study 1, 26 mildly hypercholesterolemic men consumed 50 g of isolated soy protein per day, with or without soy fiber, in conjunction with a low fat/low cholesterol diet. Significant reductions in plasma cholesterol were observed compared to baseline and control nonfat dry milk (p $$5.7 mmol/L were considered, significant reductions in total cholesterol were observed for the soy protein treatments. Also correlation analysis showed that as baseline cholesterol concentrations increased, the cholesterol lowering response to soy protein increased.
In Study 3 a crude isoflavone extract (CIE) from soy flour, as well as the isoflavones daidzein and genistein, were incubated with human LDL in the presence of copper, an oxidizing agent. The extent of LDL oxidation was measured by means of thiobarbituric acid reactive substances (TBARS). A significant decrease in LDL oxidation was observed with addition of 800 $\mu$g/ml of CIE, as well as, with addition of genistein at concentrations ranging from 425 to 1700 $\mu$M (p $<$.05). No significant effects were observed for daidzein.
It can be concluded from Studies 1 and 2 that soy protein is effective in lowering cholesterol concentrations in men with elevated levels of blood cholesterol. Study 3 suggests that there may be a potential for soy isoflavones to inhibit LDL oxidation in vitro.
|Rights Information:||Copyright 1996 Bakhit, Raga Mukhtar|
|Date Available in IDEALS:||2011-05-07|
|Identifier in Online Catalog:||AAI9712194|
This item appears in the following Collection(s)
Graduate Dissertations and Theses at Illinois
Graduate Theses and Dissertations at Illinois
Dissertations and Theses - Food Science and Human Nutrition