Soybean ‘peptide’ reduces lipid accumulation by 50-70%… Level similar to that of the drug ‘statin’
Soybean protein (soybean) has been shown to be as effective as statins, a treatment for hyperlipidemia (hypercholesterolemia), rather than just lowering cholesterol. This is the result of an experiment simulating gastrointestinal digestion (a sham experiment) conducted by a research team at the University of Illinois at Urbana-Champaign (UIUC) on 19 varieties of soybeans.
Previous studies have shown that eating beans can reduce LDL cholesterol levels by up to 4%. There are more than 2500 varieties of soybeans worldwide. The research team attributed the positive effects of soybeans on the human body to two proteins (glycinin and beta-conglycinin). The research team selected 19 soybeans with different levels of glycinin and beta-conglycinin. After grinding these beans with a grinder and degreasing them into a powder, the soybean powder was mixed with digestive juices and digestive enzymes in the mouth, stomach, duodenum and colon, and a gastrointestinal digestion simulation experiment was carried out using fat cells. After carrying out a simulation experiment for each type of bean flour, the research team measured how well bad cholesterol (LDL cholesterol) was absorbed.
In particular, soybeans with high levels of ‘beta-conglycinin’ will become very popular in the future
As a result of the study, it was found that digested soybean meal peptides (polymers in which two or more amino acids, which are important components of protein) are combined, can reduce the accumulation of lipids in the body 50 to 70. %. This level is almost the same as a ‘statin’, a hyperlipidemic drug which reduces lipid accumulation by 60%. It has also been shown that soybeans with beta-conglycinin levels higher than glycine levels can regulate cholesterol metabolism much better and prevent fatty acid oxidation. This means that eating soybeans with high levels of beta-conglycinin can be even more useful in strengthening the liver and cardiovascular system.
UIUC Professor Elvira de Maizi (Food Science), first author of the study, emphasized, “If you choose beans well and eat enough, it is very useful to prevent atherosclerosis by lowering bad cholesterol.” Atherosclerosis accounts for approximately 85% of cardiovascular disease. The Centers for Disease Control and Prevention (CDC) recommends keeping LDL cholesterol levels below 100 mg/dL as much as possible, but less than 130 mg/dL is normal.
The results of this study (Selected Soybean Varieties Regulate Hepatic LDL-Cholesterol Homeostasis Depending on Their Glycinin: β-Conglycinin Ratio) were published in the international journal ≪Antioxidant≫ and presented by ‘Medical News Today’, health media and medical in Britain.
almonds other than beansEat nuts, such as walnuts, and oats
Dr. Jane Morgan, a cardiologist in Atlanta, USA, said, “Until now, soybeans were known to lower triglycerides (triglycerides), total cholesterol, and LDL cholesterol.” Isabel Vasquez, a registered dietitian in Houston, said, “It is good for health to eat not only beans but also nuts and oats.” According to the results of previous studies, soybean protein peptides, such as soybean, black bean, and kidney bean, are good for preventing high blood pressure by interfering with the function of compounds that increase blood pressure. An abundance of lipid components and phytic acid reduces the risk of cardiovascular disease.
