Soy Foods: Foods made from SOYBEANS. Health benefits are ascribed to the high levels of DIETARY PROTEINS and ISOFLAVONES.Isoflavones: 3-Phenylchromones. Isomeric form of FLAVONOIDS in which the benzene group is attached to the 3 position of the benzopyran ring instead of the 2 position.Soybean Proteins: Proteins which are present in or isolated from SOYBEANS.Equol: A non-steroidal ESTROGEN generated when soybean products are metabolized by certain bacteria in the intestines.Food: Any substances taken in by the body that provide nourishment.Soybeans: An annual legume. The SEEDS of this plant are edible and used to produce a variety of SOY FOODS.Phytoestrogens: PLANT EXTRACTS and compounds, primarily ISOFLAVONES, that mimic or modulate endogenous estrogens, usually by binding to ESTROGEN RECEPTORS.Soy Milk: A beverage prepared from SOYBEANS.Genistein: An isoflavonoid derived from soy products. It inhibits PROTEIN-TYROSINE KINASE and topoisomerase-II (DNA TOPOISOMERASES, TYPE II); activity and is used as an antineoplastic and antitumor agent. Experimentally, it has been shown to induce G2 PHASE arrest in human and murine cell lines and inhibits PROTEIN-TYROSINE KINASE.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Nipple Aspirate Fluid: Fluid collected from nipple by gentle aspiration. The fluid contains cells and extracellular fluid from the breast ductal epithelium.Food Supply: The production and movement of food items from point of origin to use or consumption.Diet: Regular course of eating and drinking adopted by a person or animal.Food Habits: Acquired or learned food preferences.Premenopause: The period before MENOPAUSE. In premenopausal women, the climacteric transition from full sexual maturity to cessation of ovarian cycle takes place between the age of late thirty and early fifty.China: A country spanning from central Asia to the Pacific Ocean.Food Preferences: The selection of one food over another.Food Labeling: Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.Prebiotics: Non-digestible food ingredients mostly of a carbohydrate base that improve human health by selectively stimulating the growth and/or activity of existing BACTERIA in the COLON.Estrogens, Non-Steroidal: Non-steroidal compounds with estrogenic activity.Plant Preparations: Material prepared from plants.Biological Availability: The extent to which the active ingredient of a drug dosage form becomes available at the site of drug action or in a biological medium believed to reflect accessibility to a site of action.Diet Surveys: Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.Eating: The consumption of edible substances.Postmenopause: The physiological period following the MENOPAUSE, the permanent cessation of the menstrual life.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Cross-Over Studies: Studies comparing two or more treatments or interventions in which the subjects or patients, upon completion of the course of one treatment, are switched to another. In the case of two treatments, A and B, half the subjects are randomly allocated to receive these in the order A, B and half to receive them in the order B, A. A criticism of this design is that effects of the first treatment may carry over into the period when the second is given. (Last, A Dictionary of Epidemiology, 2d ed)Food Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Health Food: A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)Semen Analysis: The quality of SEMEN, an indicator of male fertility, can be determined by semen volume, pH, sperm concentration (SPERM COUNT), total sperm number, sperm viability, sperm vigor (SPERM MOTILITY), normal sperm morphology, ACROSOME integrity, and the concentration of WHITE BLOOD CELLS.Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Fast Foods: Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.Food, Fortified: Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)

*  Highlights From My Soy Foods Video Shoot | Parenting Bookmark

Highlights From My Soy Foods Video Shoot. I've been a fan of soy for a while now. It offers so many nutritional benefits: high ... Soy foods also contain vitamins and minerals important for bone and muscle development. You can check out the soyfoods website ... Why Soy is Great For Kids. Soy is an easily digestible protein for kids with sensitive tummy's. And, the quality of soy protein ... Basically soy foods can be part of a healthy plate for any age group and activity level. Following the balanced plate model, ...

*  Eden Foods Tamari Soy Sauce, Organic, Imported

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*  Tofu, Soy, Tempeh and Estrogen: is there a connection? | HubPages

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*  Soy (Glycine max) Related terms - Mayo Clinic

Soy Enfamil®, soy fiber, soy flour, soy food, soy isoflavones, soy isolates, soy lecithin, soymilk, soy nuts, soy oil, soy ... soy flour, tempeh, tofu, tofu yogurt, soy hot dogs, miso, soy butter, soy nut butter, soy ice cream, soy milk, soy yogurt, tofu ... For heart health, 25-50 grams of soy protein (e.g. Abalon®), and soy-containing foods (such as tofu and yogurt), and soy foods ... This monograph concentrates on soy protein or foods containing soy protein. Isoflavones are discussed separately. Soy lecithin ...

*  Organic Garden Veggie Tempeh : Plant Protein Foods : Lightlife

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Select 2017 high quality Non Gmo Soy products in best price from certified Chinese Soy Bean manufacturers, Soy Bean Powder ... Huge Food Market Packing Bluk Black Bean Soy Sauce with Customized Logo FOB Price: $1.5 - $1.8 / Piece Min. Order: 2000 Pieces ... Soy Bean Manufacturers Soy Bean Powder Soy Sauce Soy Protein Green Soy Bean Soy Sauce Powder Soy Bean Extract Soy Extract Soy ... China Sushi Soy China Japanese Soy Sauce China Soy Isoflavone Extract China Mushroom Soy Sauce Sushi Soy Sauce Instant Soy ...

*  Soy Sauce Substitutes: Know Your Options

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*  How soy foods protect against colon cancer

... a bioactive component in soy foods, protects against colon cancer by repressing a signal that leads to... ... It has long been known that immigrants from Asia - where soy is traditionally a food staple - experience rising levels of colon ... University of Illinois scientists have evidence that lifelong exposure to genistein, a bioactive component in soy foods, ... the scientists modeled lifetime exposure to soy by feeding pregnant rats and their offspring a diet containing soy protein ...

*  Top Growth Opportunities: Dairy & Soy Food in Malaysia

Soy Food in Malaysia. Summary. Malaysia ranks amongst the smallest markets in the global Dairy & Soy Food sector in terms of ... Soy Food sector in terms of per capita consumption.. - Opportunities for premiumization in Dairy & Soy Food have been limited ... International Dairy & Soy Food brands in Malaysia have outperformed domestic ones.. Reasons to Buy. - This report brings ... The Malaysian Dairy & Soy Food market saw a small decline in US$ between 2011 and 2016, due to the depreciation of the ...

*  Soy Foods Lower the Risk for Ovarian Cancer | The Physicians Committee

A new study from the American Journal of Epidemiology finds that soy foods may lower the risk for ovarian cancer. ... Typical soy foods such as tofu or soymilk contain, on average, about 20 to 50 milligrams per serving depending on processing. ... A new study from the American Journal of Epidemiology finds that soy foods may lower the risk for ovarian cancer. Dietary ... Those who consumed 3 milligrams of isoflavones (a phytoestrogen found in soy foods) per day had a 44 percent lower risk than ...

*  More Good News About Soyfoods - MASSAGE Magazine

... soy-based foods provide high quality protein and an assortment of vitamins and minerals. Look for soyfoods made from the whole ... In 1999, the FDA approved a health claim for soy protein which states that 25 gram of soy protein per day, as part of a diet ... Three servings of soyfoods can provide the recommended 25 grams.. For more information on soyfoods and nutrition and for ... The Council represents nearly all facets of the food industry, including soyfoods product manufacturers, ingredient suppliers, ...

*  Study Shows Soyfoods Lower Blood Pressure in Women

Researchers believe that the isoflavones in soy may increase levels of nitric oxide in the blo ... A new trial, assessing the effect of the protein-rich food over two to three years, has found that soy intake was inversely ... Results from this could boost the use of soy in heart health foods even further. It is already one of the most common ... In women who consumed at least 25g of soy protein each day the adjusted mean systolic blood pressure was 1.9 mm Hg lower and ...

*  Processed Soy Foods | 'Healthy' Foods that Really Aren't: Nutritionists Weigh In |

"I won't eat soy protein isolate, or for that matter any soy unless it's in its organic whole food form," says Ashley Koff, a ... "soy" ingredients - like Luna Bars and soy protein powders. That's because processed soy, also known as soy protein isolate, has ... Healthy' Foods that Really Aren't: Nutritionists Weigh In You'll be surprised at the list of health foods that some nutrition ... Whole, organic soy has a host of health advantages, but many nutritionists won't touch processed products promoting " ...

*  Soy and Breast Cancer: Should breast cancer survivors eat soy foods? | OncoLink

Recommendations surrounding soy consumption by breast cancer survivors. ... Processed soy food. Are processed soy foods safe for survivors?. *Highly processed soy foods that include only the protein, or ... What about other soy products?. *Soy is often used as a food additive (soy lecithin, soy oil) and can be found in processed ... What are soy foods?. Soy is one of the only plant based food source of complete protein. Meat, fish, poultry, eggs and dairy ...

*  The Soyfoods Council

The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the ... So it is relatively easy to add 25 grams of soy protein to the diet. For those not wanting to eat soyfoods, two scoops of soy ... For more health-related information about soyfoods, cooking tips and soy recipe ideas, visit The Soyfoods Council website: www. ... soy protein will lower both cholesterol and blood pressure. These benefits make adding soyfoods and soy protein to the diet an ...

*  Effects of vitamin D on cancer, obesity and bad sex, soy foods, isoflavones

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*  Tomato - Ying Ying Soy Food

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*  Tofu Jerkey - Ying Ying Soy Food

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*  Food: Soy Story - Honolulu Magazine - May 2007 - Hawaii

Food: Soy Story. A health-minded Manoa takeout restaurant wins tofu converts.. By Kathryn Drury Wagner ... Popular items include smoothies and soy ice cream, as well as the fresh, housemade tofu and soy milk in creamy and extra-creamy ... "My main purpose was to bring organic soy to Hawai'i," he says. According to Yamada, soy's health benefits include being rich in ... Soy to the World has the cleanest kitchen I've ever seen. It's so sparkling that if you dropped something on the floor, you ...

*  Unsinful Soy Frapp | Food Management

Silk Soy Chocolate Milk 1/2 fresh banana, peeled 1 Tbsp. grenadine Pour ice into blender; add remaining ingredients. Blend ... Silk® Soy Chocolate Milk. 1/2 fresh banana, peeled. 1 Tbsp. grenadine ...

*  Eden Foods Tamari Soy Sauce, Naturally Brewed in USA, Organic

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*  Coconut milk ? is better than Skim milk nutrionally. (soy) - Food and Drink -cooking, cuisine, meat, vegetables, restaurants,...

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*  Foster Farms Recalls Turkey Burgers With Hydrolyzed Soy Protein | Food Safety News

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*  Chronic Protein Deficiency In Horses | The Equine Practice, Inc

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Yellow soybean paste: Yellow soybean paste is a fermented paste] made from yellow [[soybeans, salt, and water; wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may also be used as a preservative. Yellow soybean paste is produced in China and is used primarily in Beijing cuisine and other cuisines of northern China.Isoflavones: Isoflavones are a type of often naturally occurring isoflavonoids, many of which act as phytoestrogens in mammals. Some are termed antioxidants because of their ability to trap singlet oxygen.Lunasin: Lunasin is a peptide found in soy and some cereal grains, which has been the subject of research since 1996 focusing on cancer, cholesterol and cardiovascular disease and inflammation.EquolBanquet Foods: Banquet Foods is a subsidiary of ConAgra Foods that sells various food products, including frozen pre-made entrées, meals, and desserts.Glycine soja: Glycine soja, or wild soybean (previously G. ussuriensis) is an annual plant in the legume family.Phytoestrogens: Phytoestrogens are plant-derived xenoestrogens (see estrogen) not generated within the endocrine system but consumed by eating phytoestrogenic plants. Also called "dietary estrogens", they are a diverse group of naturally occurring nonsteroidal plant compounds that, because of their structural similarity with estradiol (17-β-estradiol), have the ability to cause estrogenic or/and antiestrogenic effects, by sitting in and blocking receptor sites against estrogen.Soy milk: Soy milk, also referred to as soymilk or soya milk, is a plant milk produced byGenistinFood desert: A food desert is a geographic area where affordable and nutritious food is difficult to obtain, particularly for those without access to an automobile.USDA Defines Food Deserts | American Nutrition Association Some research links food deserts to diet-related health problems and health disparities in affected populations, but this phenomenon has been disputed.Mayo Clinic Diet: The Mayo Clinic Diet is a diet created by Mayo Clinic. Prior to this, use of that term was generally connected to fad diets which had no association with Mayo Clinic.Layout of the Port of Tianjin: The Port of Tianjin is divided into nine areas: the three core (“Tianjin Xingang”) areas of Beijiang, Nanjiang, and Dongjiang around the Xingang fairway; the Haihe area along the river; the Beitang port area around the Beitangkou estuary; the Dagukou port area in the estuary of the Haihe River; and three areas under construction (Hanggu, Gaoshaling, Nangang).Health claims on food labels: Health claims on food labels are claims by manufacturers of food products that their food will reduce the risk of developing a disease or condition. For example, it is claimed by the manufacturers of oat cereals that oat bran can reduce cholesterol, which will lower the chances of developing serious heart conditions.International Scientific Association for Probiotics and Prebiotics: The International Scientific Association for Probiotics and Prebiotics (ISAPP) is a non-profit organization dedicated to promoting the science behind probiotics and prebiotics. ISAPP participates in science-based written and oral communications and responds to emerging scientific issues regarding probiotics and prebiotics.First pass effect: The first-pass effect (also known as first-pass metabolism or presystemic metabolism) is a phenomenon of drug metabolism whereby the concentration of a drug is greatly reduced before it reaches the systemic circulation. It is the fraction of drug lost during the process of absorption which is generally related to the liver and gut wall.PRX-07034: PRX-07034 is a selective 5-HT6 receptor antagonist. It has cognition and memory-enhancing properties and potently decreases food intake and body weight in rodents.Elimination diet: An elimination diet is a method of identifying foods that an individual cannot consume without adverse effects. Adverse effects may be due to food allergy, food intolerance, other physiological mechanisms (such as metabolic or toxins), or a combination of these.Castleberry's Food Company: Castleberry's Food Company was an Augusta, Georgia-based canned food company founded in the 1920s by Clement Stewart Castleberry with the help of his father Clement Lamar Castleberry and closed permanently in March 2008 by the United States Food and Drug Administration.SAFE FOODSHealth food storeHungarian Food Safety Office: The Hungarian Food Safety Office (HFSO) was established as the Hungarian partner institution of the European Food Safety Authority (EFSA) in 2003 in conformity with the EU requirements. One of its priority aims is to assess the health risks derived from food and indirectly from feed, to liaise with international and Hungarian authorities, and to communicate with the public on food safety issues.Criticism of fast foodMicronutrient Fortification Programs: The 2002 farm bill (P.L.

(1/263) Feasibility and effect on blood pressure of 6-week trial of low sodium soy sauce and miso (fermented soybean paste).

A double-blind, randomized placebo-controlled study was conducted to evaluate the feasibility of the long-term use of low-sodium soy sauce and miso in the general Japanese population and its effect on blood pressure (BP). Forty men and 24 women were randomly allocated to a low-sodium group (n=32) or a control group (n=32). Low-sodium soy sauce and miso, which were approximately 25% and 20% lower in salt content than common soy sauce and miso, were used in the study. The change in BP after a 6-week intervention was evaluated. There were no significant differences in age, sex, body mass index, BP or hypertension between the 2 groups before intervention. After the 6-week intervention, no significant change in BP was observed in the entire cohort. However, in those aged 40 years and older, 6.4 mmHg net reduction in diastolic BP with no significant change in systolic BP was noted in the low-sodium group. Taste evaluation for the low-sodium seasoning was considerably good. Replacing soy sauce and miso of the common type with the low-sodium alternative is feasible in the general population and could be the basis for a salt reduction strategy in the Japanese diet.  (+info)

(2/263) Angiotensin I-converting enzyme inhibitory peptides isolated from tofuyo fermented soybean food.

Angiotensin I-converting enzyme (ACE) inhibitory activity was observed in a tofuyo (fermented soybean food) extract with an IC(50) value of 1.77 mg/ml. Two ACE inhibitors were isolated to homogeneity from the extract by adsorption and gel filtration column chromatography, and by reverse-phase high-performance liquid chromatography (HPLC). The purified substances reacted with 2,4,6-trinitrobenzensulfonic acid sodium salt. The amino acid sequences of these inhibitors determined by Edman degradation were Ile-Phe-Leu (IC(50), 44.8 microM) and Trp-Leu (IC(50), 29.9 microM). The Ile-Phe-Leu sequence is found in the alpha- and beta-subunits of beta-conglycinin, while the Trp-Leu sequence is in the B-, B1A- and BX-subunits of glycinin from soybean. Both of the peptides are non-competitive inhibitors. The inhibitory activity of Trp-Leu was completely preserved after a treatment with pepsin, chymotrypsin or trypsin. Even after successive digestion by these gastrointestinal proteases, the activity remained at 29% of the original value.  (+info)

(3/263) Soy and isoflavone consumption in relation to prostate cancer risk in China.

This case-control study in China evaluated the effect of soy food consumption and isoflavones (genistein and daidzein) on the risk of prostate cancer. One hundred and thirty-three cases and 265 age- and residential community-matched controls between the ages of 50 and 89 years were interviewed in person between 1989 and 1992. Usual consumption of soy foods and isoflavones was assessed using a food frequency questionnaire developed in China and a nutrient database developed and validated in Asian-American populations. The age- and total calorie-adjusted odds ratio (OR) of prostate cancer risk comparing the highest tertile of tofu intake to the lowest tertile was 0.58 [95% confidence interval (CI), 0.35-0.96]. There were also statistically significant associations comparing the highest quartile of intake of soy foods (OR, 0.51; 95% CI, 0.28-0.95) and genistein (OR, 0.53; 95% CI, 0.29-0.97) with the lowest quartiles. There was also an indication of a reduced risk associated with intake of daidzein (OR, 0.56; 95% CI, 0.31-1.04 for the highest versus lowest quartile). Our results indicate a reduced risk of prostate cancer associated with consumption of soy foods and isoflavones. These findings should be confirmed in longitudinal follow-up studies in populations with varying risk of prostate cancer.  (+info)

(4/263) Serum isoflavones and soya food intake in Japanese, Thai and American end-stage renal disease patients on chronic haemodialysis.

BACKGROUND: Soya foods, a staple in several Asian countries, have received increasing attention because of their nutritional properties and their high isoflavone content. We have shown recently abnormal pharmacokinetics of soya isoflavones following acute oral intake, in soya-naive end-stage renal disease (ESRD) patients. No information is available, however, about blood levels of soya isoflavones in ESRD patients with habitual soya intake. Additionally, no information is available about the conjugation profile of these compounds in ESRD patients. METHODS: To assess the relationship between habitual soya intake on blood isoflavone levels in ESRD patients, we recorded dietary soya food intake and analysed circulating levels of soya isoflavones in randomly selected, clinically stable haemodialysis patients from the United States (n = 20), Thailand (n = 17) and Japan (n = 20). Dietary records and three weekly blood samples were collected from each participant. Combined isoflavones and individual genistein, daidzein, glycitein and O-desmethylangolensin (DMA) were analysed in serum by liquid chromatography/mass spectrometry. Lipid phase micronutrients, including tocopherols, carotenoids and retinol were also measured to compare ethnic differences in isoflavones with those of more common lipid soluble antioxidant micronutrients. RESULTS: Soya intake was higher in Japanese than in Thai patients and it was negligible in the US patients. Blood levels of genistein were very elevated and significantly higher in the Japanese patients (1128 +/- 205 nM), as compared with the Thai and US patients (258 +/- 64 and 168 +/- 49 nM, respectively; P < 0.001). The other isoflavones followed the same trend. Daidzein was more concentrated than genistein in the dialysis patients. Robust correlation was present between weekly soya intake and blood isoflavone levels (r = 0.56, P < 0.001). Despite very high total isoflavone concentrations, the levels of unconjugated and sulphated isoflavones in the Japanese patients were comparable to those described in healthy subjects. Compared with the striking difference in isoflavones, more easily accessible dietary antioxidants, including tocopherols, carotenoids and retinol, differed only minimally or not at all in the three groups. CONCLUSIONS: ESRD patients appear to accumulate isoflavones as a function of dietary soya intake, resulting in blood concentrations that are higher than those reported in subjects with preserved kidney function. Even in the presence of very elevated total isoflavone levels, the concentrations of the unconjugated and sulphated fractions are comparable to those of healthy subjects. A discrepancy is noted between accumulation of soya isoflavones and other more common lipid-soluble antioxidant micronutrients.  (+info)

(5/263) Effect of gamma-aminobutyric acid-enriched tempeh-like fermented soybean (GABA-Tempeh) on the blood pressure of spontaneously hypertensive rats.

GABA-enriched tempeh-like fermented soybean (GABA-tempeh) was supplemented to the AIN-76 diet and fed for 2 months to spontaneously hypertensive rats (SHRs), an animal model of spontaneously developed hypertension, to compare the antihypertensive activity with that of authentic GABA. The elevation of systolic blood pressure in SHRs was significantly retarded in the GABA-tempeh group as well as that with authentic GABA when compared with the controls, and the effect lasted for two months of the feeding period. The blood urea nitrogen level tended to be higher in the control group than in the GABA-supplemented groups. On the other hand, no effect was apparent on the plasma levels of cholesterol, triacylglycerol and glucose, or on the urinary excretion of Na and K.  (+info)

(6/263) Interactions of phytoestrogens with estrogen receptors alpha and beta (III). Estrogenic activities of soy isoflavone aglycones and their metabolites isolated from human urine.

Two glucuronides (4'-O-, and 7-O-) and a glucuronyl (7-O-) sulfate (4'-O-) of genistein, two glucuronides (4'-O-, and 7-O-) and a glucuronyl (7-O-) sulfate (4'-O-) of daidzein, 7-O-glucuronides of glycitein, dihydrodaidzein and O-desmethylangolensin were isolated from the urine of volunteer subjects fed soy bean curds (Tofu). The estrogenic activities, i.e., i) the effect on the estrogen-dependent growth of MCF-7 cells, ii) the binding ability to human estrogen receptors (hERs) alpha and beta, and iii) the effect on hER-dependent beta-galactosidase induction, of these isoflavone metabolites were examined. Two synthetic isoflavone aglycones (dihydrodaidzein and O-desmethylangolensin) and four synthetic sulfates (4'-O- and 4'-, 7-di-O-) of genistein and daidzein were also studied for their estrogenic activities for the purpose of comparison. With respect to estrogenic acivity, the tested isoflavone metabolites were classified into three groups. The first group shows a very poor stimulatory effect toward the growth of MCF-7 cells, binding activity, and beta-galactosidase induction. The sulfates belong to this group. The second group shows a moderate binding activity but poor stimulation and beta-galactosidase induction. Some glucuronyl conjugates belong to this group. The last group shows a moderate stimulation and beta-galactosidase induction but poor binding activity. A mixed type of conjugates having glucuronyl and sulfony moieties belong to this group.  (+info)

(7/263) Usefulness of the monkey model to investigate the role soy in postmenopausal women's health.

Some of the important health issues for postmenopausal women include cardiovascular disease, osteoporosis, breast cancer, and relief of menopausal symptoms. Ovariectomized cynomolgus monkeys (Macaca fascicularis) have many strengths as models for research in this area including a close phylogenetic relationship to humans, similarities in lipid/lipoprotein metabolism and coronary artery anatomy, similar skeletal anatomical and morphological characteristics, mammary glands with similar pathophysiological characteristics, and a 28-day menstrual cycle with similar hormonal fluctuations. Monkeys (macaques) also experience declining ovarian function and irregular menstrual cycles (natural menopause) when they approach 24 to 29 yr of age. However, because of their very short life span after natural menopause, ovariectomized macaques are used to model postmenopausal women. The cynomolgus monkey model has been useful in defining the potential cardiovascular benefits of soy foods and soy supplements; however, it remains unclear whether the observations are generalizable to all women or only to those who, like cynomolgus monkeys, convert the soy isoflavone daidzein to the metabolite equol. Particularly important has been the use of the cynomolgus monkey model to understand the effects of soy on breast health. There is evidence from a cynomolgus monkey trial to suggest that soy/soy phytoestrogens have no estrogen agonist effects for breast. Finally, soy/soy phytoestrogens do not appear to be an adequate alternative to postmenopausal hormone therapy. Nevertheless, important attributes of soy have been identified, and it may have potential as a complementary component to hormone therapy.  (+info)

(8/263) Not all soy products are created equal: caution needed in interpretation of research results.

Interest in the health benefits of soy foods has been intense among the research community, health professionals, and the public. At the same time, potential concerns associated with soy consumption, especially as related to soy isoflavones, have tempered the enthusiasm for making public health recommendations. On both accounts, the primary soybean isoflavone, genistein, has received the most attention. Because consumers are becoming increasingly confused by the often conflicting dietary messages, a balanced and accurate view of the risks and benefits of soy foods and soy food components is essential. Even among health professionals, confusion exists about proper nomenclature and about the precise composition of the agents under investigation. Levels of isoflavones are frequently assumed to be constant within categories of soy foods, and intakes are estimated rather than being directly analyzed. Furthermore, all too often research dealing singularly with genistein is interpreted by both health professionals and the media as equating directly with soy. Researchers often fail to fully understand the implications of their research outcomes and the context in which those outcomes should be placed. With the hundreds of publications yearly on soy and isoflavones, it is especially important to consider the literature in its entirety when making pronouncements about health effects. Efforts are needed by all to reduce the public confusion by adapting standardized approaches to the reporting of data. This paper provides a framework for both standardization of nomenclature and appropriate interpretation of data.  (+info)

choose soy milk

milk is not

  • Although the calcium in soy milk is not absorbed as easily as cow's milk, tests show that calcium levels in people who drink soy milk are maintained even with their lower calcium intake. (
  • Unless a baby shows signs of a dairy allergy, soy milk is not recommended as an infant formula. (
  • Because soy milk is not fermented, it has a relatively high amount of phytates. (


  • The high levels of phytoestrogen in soy milk could lower testosterone levels in males possibily affecting sperm production. (
  • Phytoestrogen is a plant-based estrogen hormone found in high quantities in soy products. (
  • According to Jon Barron at the Baseline of Health Foundation, studies have shown that in helping with menopausal symptoms, soy-derived phytoestrogen was less effective than normal estrogen but more effective than a placebo. (


  • Soy milk contains isoflavones which are estrogen like natural substances. (
  • Therefore soy can provide some of the benefits have natural estrogen to pre and post menopausal women. (
  • What foods can you eat for natural estrogen hormone replacement? (
  • Foods that contain natural amounts of estrogen include flax, soy, legumes and some animal products, like milk, according to AlterNet. (


  • Isoflavones in soy milk also can help lower blood cholesterol levels. (
  • Soy milk can also help prevent heart disease since it has no cholesterol. (
  • Some studies also indicated that a diet that included soy products helped with lowering blood pressure and cholesterol, as well as decreasing the risk of diabetes. (


  • As mentioned, soy milk contains a rich array of nutrients. (
  • Barron also notes that soy beans, like many other foods, contain chemicals called phytates, which block the absorption of nutrients from soy and other foods eaten with the soy. (


  • If you have had to eliminate dairy from your diet, you have probab l y considered the merits of soy mi l k vs a l mond mi l k, two very popu l ar mi l k substitutes. (


  • Are there any dangers or health benefits of soy milk? (
  • While there are some health benefits associated with soy milk and other soy-food products, the hormones found in soy beans can be harmful in large amounts. (
  • Soy milk isn't necessarily dangerous to adults, but it should be consumed in moderation, according to Baseline of Health Foundation. (


  • Nahas EA, Nahas-Neto J, Orsatti FL, Carvalho EP, Oliveira ML, Dias R. Efficacy and safety of a soy isoflavone extract in postmenopausal women: a randomized, double-blind, and placebo-controlled study. (


  • Children older than one year of age can safely switch from breast milk to soy milk. (


  • Soy milk has been getting a bad rap lately amidst reports that it can cause cancer. (



  • Commercially available, soy milk is fortified to have nutrient levels similar to cow's milk. (


  • The main reason to make the switch from cow's milk to soy milk is if one experiences food allergies or sensitivities. (