EFFECTS OF SOY PROTEIN AND SOYBEAN ISOFLAVONES ON BONE HEALTH
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
EDAM
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Soybeans and soyfoods are for practical purposes, the only nutritionally relevant dietary sources of isoflavones. Soybean isoflavones are structurally similar to estrogen, bind to estrogen receptors, and exhibit weak estrogenic activity. Soyfoods and soybean constituents have come under investigation for their role in chronic disease prevention, especially for heart disease and cancer. Two factors, in particular, provided the basis for initial speculation that soy might contribute to bone health. These are the estrogenic properties of soybean isoflavones and the effectiveness of the synthetic isoflavone, ipriflavone, in reducing bone loss in perimenopausal and postmenopausal women. In addition, several human studies have shown that soy protein, when substituted for animal protein, decreases calcium excretion. This review will focus on some of the clinical researches relevant to the effects of both soy protein and soybean isoflavones on bone health.
Açıklama
Anahtar Kelimeler
Isoflavones, Soy Protein, Bone Health, soybeans
Kaynak
Sanitas Magisterium
WoS Q Değeri
Scopus Q Değeri
Cilt
6
Sayı
2
