Soybean has a high protein content and is rich in lipids,in particular polyunsaturated fatty acids,a-linolenic acid included. It also contains vitamins,minerals and phospholipids,such as lecithin, which facilitate the metabolism of cholesterol. Being almost devoid of starch and purines,it is particularly suitable for diabetics. The cholesterol reducing effect of soy proteins became the basis for the US Food and Drug Administration approval of the health claim for the role of soy protein consumption in coronary disease risk. In addition, ancillary benefits of soy, i.e.blood pressure reduction and possibly reduced body weight,are of considerable therapeutic interest.
|Titolo:||Health benefits of soy consumption|
ARNOLDI, ANNA (Primo)
|Parole Chiave:||soy ; healthe benefits ; cardiovascular prevention|
|Settore Scientifico Disciplinare:||Settore CHIM/10 - Chimica degli Alimenti|
|Data di pubblicazione:||gen-2013|
|Appare nelle tipologie:||01 - Articolo su periodico|