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oai:www.ideals.illinois.edu:2142/20611 2023-07-10 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

(UMI)AAI9712194 http://hdl.handle.net/2142/20611 eng Copyright 1996 Bakhit, Raga Mukhtar Health Sciences, Nutrition Klein, Barbara P. Bakhit, Raga Mukhtar 2011-05-07T12:44:13Z 2011-05-07T12:44:13Z 10000-01-01 1996 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. Made available in DSpace on 2011-05-07T12:44:13Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9712194.pdf: 7252231 bytes, checksum: b189142084ff9e79767cc203d918f01a (MD5) Previous issue date: 1996 Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:45:04Z Item is restricted indefinitely. Restriction data tranferred 2014-07-01T11:19:55-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission ETDs are only available to UIUC Users without author permission U of I Only 9780591197358 AAI9712194 The hypolipidemic and antioxidant effects of soy constituents text Food Science and Human Nutrition Food Science University of Illinois at Urbana-Champaign Dissertation Ph.D.