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Consumption of Soymilk Reduces Lipid Peroxidation But May Lower Micronutrient Status in Apparently Healthy Individuals

Journal of Medicinal Food 2018년 21권 5호 p.506 ~ 510
Onuegbu Anaelechi J., Olisekodiaka Japhet M., Irogue Sylvia E., Amah Ubuo K., Okwara John E., Ayelagbe Olubunmi G., Onah Christian E.,
소속 상세정보
 ( Onuegbu Anaelechi J. ) - Nnamdi Azikiwe University College of Health Sciences Department of Chemical Pathology
 ( Olisekodiaka Japhet M. ) - Nnamdi Azikiwe University College of Health Sciences Department of Chemical Pathology
 ( Irogue Sylvia E. ) - Nnamdi Azikiwe University College of Health Sciences Department of Chemical Pathology
 ( Amah Ubuo K. ) - Nnamdi Azikiwe University College of Health Sciences Department of Chemical Pathology
 ( Okwara John E. ) - Nnamdi Azikiwe University College of Health Sciences Department of Chemical Pathology
 ( Ayelagbe Olubunmi G. ) - Ladoke Akintola University of Technology College of Health Sciences Department of Chemical Pathology
 ( Onah Christian E. ) - Nnamdi Azikiwe University College of Health Sciences Department of Chemical Pathology

Abstract


Consumption of soy products is speculated to reduce the risk and progression of some disease conditions. The underlying mechanisms mediating this effect are uncertain, but the lowering of oxidative stress has been suggested. This study was aimed at investigating the effect of soymilk on antioxidant status and lipid peroxidation in apparently healthy individuals. Five hundred milliliters of soymilk was taken daily by each of 39 apparently healthy individuals for a period of 28 days. Two sets of blood samples (baseline and after 28 days of soymilk intake) were collected and assayed for total antioxidant capacity (TAC), malondialdehyde (MDA), superoxide dismutase (SOD), glutathione S-transferase (GST), manganese (Mn) and zinc (Zn) levels, using standard methods. Consumption of soymilk significantly increased serum TAC and reduced serum MDA when compared with baseline values (P?

키워드

lipid peroxidation; manganese; soymilk; total antioxidant status; zinc

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