Soy isoflavones tagged posts

A metabolite produced following consumption of dietary soy may decrease a key risk factor for dementia — with the help of the right bacteria, according to a new discovery led by researchers at the University of Pittsburgh Graduate School of Public Health.

Their study, published today in the journal Alzheimer’s & Dementia: Translational Research & Clinical Interventions, reports that elderly Japanese men and women who produce equol — a metabolite of dietary soy created by certain types of gut bacteria — display lower levels of white matter lesions within the brain.

“White matter lesions are significant risk factors for cognitive decline, dementia and all-cause mortality,” said lead author Akira Sekikawa, M.D., Ph.D., associate professor of epidemiology at Pitt Public Health...

Soy isoflavones and peptides may inhibit the growth of microbial pathogens that cause food-borne illnesses, according to a new study from Uni of Guelph researchers. Soybean derivatives are already a mainstay in food products, eg cooking oils, cheeses, ice cream, margarine, food spreads, canned foods and baked goods. The use of soy isoflavones and peptides to reduce microbial contamination could benefit the food industry, which currently uses synthetic additives to protect foods, says engineering professor Suresh Neethirajan, director of the BioNano Lab.

U of G researchers used microfluidics and high-throughput screening to run millions of tests in a short period. They found that soy can be a more effective antimicrobial agent than the current roster of synthetic chemicals...