SOYBEAN AND FOOD processed
BENEFITS:
• Lowers high blood pressure
• Lowering cholesterol levels
• Reduces symptoms of PMS and menopause
• Protects the body from the risk of cancer associated with hormone
• The source of vegetable protein
• Reduce the risk of heart disease (cardiovascular)
• Manage blood sugar levels
• Prevent constipation
Soybean is the most nutritious nuts because they contain essential fatty acids Omega-3 (from lecithin), amino acids, isoflavones (phytoestrogens), protein, minerals, and vitamins. Soybeans can be used in cooking or food such as milk, flour, tempeh, tofu, etc..
FLAVONOIDS
FIGURE 7.1. The structural relationship between phytoestrogens and 17b-estradiol.
At one time a mixture of flavonoids was shown to decrease capillary permeability and fragility in human beings and was named vitamin P, but later, 1950, when it was found that they are not dietary essentials, the name was dropped.
More recently there has been epidemiological evidence from observations in population groups with a high intake of fruits and vegetables that flavonoids may have a role in protection against some forms of cancer. Some are antioxidants and may help to prevent atherosclerosis; others have weak estrogen activity (phytoestrogens) and have been associated with lower incidence of breast, uterus and prostate cancer.
Isoflavonoid phytoestrogens such as the soy isoflavones genistein and daidzein are plant derived non-steroidal estrogen mimics, often referred to as (phytoestrogens other phytoestrogens include lignans such as secoisolariciresinol, coumestans such as coumestrol, and prenylflavonoids such as 8-prenylnaringenin; see Figure 7.1), that are extensively investigated to determine their potential, particularly in the protection of human health.
FIGURE 7.1. The structural relationship between phytoestrogens and 17b-estradiol.
Isoflavonoids include the isoflavones genistein and daidzein, which occur mainly as the glycosides genistein and daidzein (see Figure 7.2), respectively, in soybeans and consequently in a wide range of soy-derived foods and to a lesser extent in other legumes
gb.3
FIGURE 7.2 Chemical structures of the main soy (genistein and daidzein) and red clover (biochanin A and formononetin) isoflavonoids (aglycones and glucosides).
Daidzin and genistin (and to a lesser extent glycitin) and their acetylglucosides and malonylglucosides are the predominant isoflavone forms in soy foods.
After ingestion isoflavones are hydrolyzed by mammalian lactase phlorizin hydrolase, which releases the aglycones daidzein, genistein, and glycitein. These may be absorbed or further metabolized by the gut microflora to metabolites, including the conversion of daidzein to the isoflavan equol or O-desmethylangolensin (O-DMA), and the conversion of genistein to p-ethyl phenol.
More recently, 4-hydroxyphenyl-2-propionic acid was identified from the metabolism of genistein in rats. Studies have shown that particular bacterial groups are involved in the metabolism of the isoflavone glycosides.
Increased soy intake has been associated with a lowered risk of breast cancer in two out of four epidemiological studies that examined a wide range of dietary components in relation to breast cancer risk: no significant effect was observed in the other two studies.
The possible protective effect of isoflavonoids against prostate cancer has recently been reviewed and it is of particular interest that equol may be a novel antiandrogen that inhibits prostate growth and hormone feedback in rat studies.
Estrogens play a vital role in the growth, development, and homeostasis of estrogen responsive tissues. The estrogen receptor mediates the biological activity of estrogens and is a ligand inducible nuclear transcription factor: estrogen binds to the ligand-binding domain of the estrogen receptor resulting in either the activation or repression of target genes.
The selective estrogen receptor antagonist raloxifene, structurally related to the anticancer drug tamoxifen, can inhibit the mitogenic effects of estrogen in reproductive tissues, while maintaining the beneficial effects of estrogen in other tissues.
The crystal structures of the ligand-binding domain of the estrogen receptor complexed to either 17b-estradiol or to raloxifene have been reported, thus providing structural evidence for the mechanisms of estrogen receptor agonism and antagonism. A combination of specific polar and non-polar interactions enables the estrogen receptor to selectively recognize and bind 17b-estradiol with great affinity.
The estrogen receptor is the only steroid receptor able to additionally interact with a large number of non-steroidal compounds, which frequently show a structural similarity to the steroid nucleus of estrogen, including phytoestrogens, and drug and environmental xenestrogens such as dioxins.
In particular, a phenolic ring analogous to ring A in estradiol is required (see Figure 7.1) and these structural features enable them to bind to estrogen receptors to elicit responses ranging from agonism to antagonism of the endogenous hormone ligand
Soya (soy)
A bean (Glycine max) is important as a source of both oil and protein. The protein is of higher biological value than many other vegetable proteins, and is of great value for animal and human food. When raw it contains a trypsin inhibitor, which is destroyed by heat. Native of China, where it has been cultivated for 5000 years; grows 60–100 cm high with 2–3 beans per pod.
Composition/100 g:
(edible portion 53%) water 67.5 g, 615 kJ (147 kcal), protein 12.9 g, fat 6.8 g (of which 15% saturated, 25% mono-unsaturated, 60% polyunsaturated), carbohydrate 11.1 g, fibre 4.2g, ash 1.7g, Ca 197mg, Fe 3.5mg, Mg 65mg, P 194mg, K 620mg, Na 15mg, Zn 1mg, Cu 0.1mg, Mn 0.5mg, Se 1.5μg, vitamin B1 0.44mg, B2 0.17mg, niacin 1.6mg, B6 0.06mg, folate 165μg, pantothenate 0.1mg, C 29mg.
Soybean oil is 15% saturated, 24% mono-unsaturated, 61% polyunsaturated, contains 9.2mg vitamin E, 198mg vitamin K/100g.
Soya flour Dehulled, ground soya bean.
The unheated material is a rich source of amylase and proteinase and is useful as a baking aid.
Composition/100 g:
Water 7.3 g, 1381kJ (330kcal), protein 47 g, fat 1.2 g (of which 13% saturated, 25% mono-unsaturated, 63% polyunsaturated), carbohydrate 38.4 g (20 g sugars), fibre 17.5 g, ash 6.2 g, Ca 241mg, Fe 9.2mg, Mg 290mg, P 674mg, K 2384mg, Na 20mg, Zn 2.5mg, Cu 4.1mg, Mn 3mg, Se 1.7μg, vitamin A 2μg RE (24μg carotenoids), E 0.2mg, K 4.1mg, B10.7mg, B2 0.25mg, niacin 2.6mg, B6 0.57mg, folate 305μg, pantothenate 2mg.
Soy sauce
A condiment prepared from fermented soya bean, commonly used in China and Japan. Traditionally the bean, often mixed with wheat, is fermented with Aspergillus oryzae over a period of 1–3 years. The modern process is carried out at a high temperature or in an autoclave for a short time.
Tofu
Originally Japanese; soybean curd precipitated from the aqueous extract of the soya bean.
Composition/100 g:
Water 85 g, 293 kJ (70 kcal), protein 8.2 g, fat 4.2 g (of which 23% saturated, 31% mono-unsaturated, 46% polyunsaturated), carbohydrate 1.7 g (0.6 g sugars), fibre 0.9 g, ash 1 g, Ca 201mg, Fe 1.6mg, Mg 37mg, P 121mg, K 148mg, Na 12mg, Zn 0.8mg, Cu 0.2mg, Mn 0.6mg, Se 9.9μg, vitamin B1 0.06mg, B2 0.06mg, niacin 0.1mg, B6 0.07mg, folate 19μg, pantothenate 0.1mg. An 80 g serving is a source of Cu, P, a good source of Ca, Mn.
Foods that have been shown to have low glycaemic indices (55 or less) compared to glucose (100):
Soya beans (18) Pearl barley (28) Bananas (53) Lentils (29) All pastas (40-45) Apples (36) Dried peas (31) Rolled oats (55) Apple juice (36) Canned baked beans (40) Oat bran (50) Grapefruit (25) Frozen peas (boiled) (48) All Bran (40) Oranges (43) Other dried legumes, (around 30) Pumpernickel (rye) bread (41) Orange juice (57) Plums (24) Peaches (28) Milk (full cream or low fat) and yoghurt (25-35)
The glycaemic index of glucose is 100, of fructose 20, of sucrose (half way between) 60, of lactose 45.
High fat foods may also give a low glycaemic index, because of delayed gastric emptying, but are not recommended.
Lecithin - An Amazing Youth Element
Lecithin is the most abundant of the phospholipids. It is a fatty food substance, which serves as a structural material for every cell in the body. It is an essential constituent of the human brain and nervous system. It forms 30 per cent of the dry weight of the brain and 17 per cent of the nervous system.
Lecithin is also an important component of the endocrine glands and the muscles of the heart and kidneys. It makes up 73 per cent of the total liver fat. Nervous, mental or glandular over-activity can consume lecithin faster than its replacement. This may render a person irritable and exhausted. It is, therefore, of utmost importance to add lecithin to the diet, if the body’s own supply decreases as in old age or working under stress.
Rich Sources
Lecithin is derived from the Greek Word, likithos, meaning egg yolk.
Egg yolk is a rich source of lecithin, and also a rich source of cholesterol. This combination makes it possible for the lecithin to emulsify the cholesterol. Vegetable oils, whole grain cereals, soybeans, liver and milk are other rich sources of lecithin.
The cells of the body are also capable of synthesizing it as needed, if several of the B vitamins are present. Since these B vitamins are generally removed when grains are refined, people who eat exclusively white flour products are lacking them.
Benefits
The action of lecithin on the heart is the most important of all its proved benefits. It achieved its popularity initially in this area. Cholesterol is a fatty substance that tends to collect in the walls of the arteries and veins, thus narrowing them. This may eventually lead to a fatal blood clot.
Scientific studies have shown that lecithin has the ability to break up cholesterol into small particles which can be easily handled by the system. With sufficient intake of lecithin, cholesterol cannot build up against the walls of the arteries and veins.
Like cholesterol, lecithin is continuously produced in the liver, passes into the intestine with bile and is absorbed in the blood. It helps in the transportation of fats. It also helps the cells to remove fats and cholesterol from the blood and to utilise them. It increases the production of bile acids made from cholesterol, thereby reducing the amount in the blood. It will thus be seen that cholesterol can cause trouble only if lecithin is lacking in the system.
All atherosclerosis or changes in the arterial walls are characterized by an increased of the blood cholesterol and a decrease in lecithin. It has been shown that experimental heart disease, produced by feeding cholesterol, could be prevented merely by giving a small quantity of lecithin.
Atherosclerosis has been produced in various species of animals by increasing the blood cholesterol or decreasing the lecithin.
In normal health, when a diet high in fat is taken, there is tremendous increase in the production of lecithin. This helps in changing the fat in the blood from large particles to smaller and smaller ones. In case of atherosclerosis, however, the lecithin in the blood remains very low regardless of the quantity of fat entering the blood. The result is that, the fat particles remain too large to be able to pass through the arterial walls. A more serious situation can develop if there is lack of lecithin in cells also.
Besides reducing the cholesterol level in the blood, there is mounting scientific evidence to suggest several other benefits from lecithin. It has been suggested that its intake in sufficient amounts can help rebuild those cells and organs which need it. Lecithin helps to maintain their health once they are repaired. It may mean that a deficiency of lecithin in the diet may be one of the causes of ageing and that its use may be beneficial in retarding the ageing process.
Edward R. Hewith in his book, The Years Between 75 and 90 says, "with older people the fats remain high in the blood for from five to seven hours and in some cases as long as 20 hours, thus giving the fats more time to become located in the tissues. If lecithin is given to older people before a fatty meal, it has been found that the fats in the blood return to normal in a short time, in the same way they do in younger people.”
In some cases, the cosmetic effect of lecithin does as much for the mental outlook of persons as it does for their physical well-being.
· It has been found to eliminate the yellow or yellow- brown plaques on the skin or around the eyes caused by fatty deposits.
· It is a natural tranquillizer which is beneficial in nervous exhaustion.
· It can produce great alertness in elderly people.
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Some studies have indicated that:
1. lecithin increases the gamma globulin in the blood. This helps fight infection. It provides an increased immunity against pneumonia.
2. It has also been found to lower blood pressure in some people.
3. In combination with vitamin E, it has proved helpful in lowering the requirements of insulin in diabetics.
4. It has also proved valuable in the treatment of certain skin ailments, including acne, eczema and psoriasis.
5. Lecithin has been suggested as a sexual aid. It was used in Germany 30 years ago as a restorative of sexual powers, for glandular exhaustion and nervous and mental disorders. Seminal fluid is rich in lecithin. Because of its loss from the body, its need for men is regarded especially great.
6. Lecithin use is also considered valuable in minimizing pre-menstrual and menopausal tension.
Dr. N.A. Ferri, an eminent physician remarks –
"Lecithin has a versatile function in life. It is an extremely important factor in the digestion and oxidation of fats, thus creating more muscle and glandular activity, resulting in greater body exertion and less fat accumulations.
Lecithin is essential not only for tissue integrity of the nervous and glandular system in all living cells, but has been regarded as also the most effective generator and regenerator of great physical, mental and glandular activity.
Shattered nerves, depleted brain power, waning activity of vital glands, find in lecithin, especially in the cellular structure of the nervous system and endocrine glands a source of dynamic energy."
The best way to increase lecithin is to eat the same amount of fat as usual, but reduce animal fat except that from fish. Oil may be used for cooking, seasoning and salad dressing. All hydrogenated fats such as margarines, cooking fats, hydrogenated peanut butter and processed cheese should be avoided as also foods prepared with them.
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