KONTAN.CO.ID – JAKARTA. Soybeans contain isoflavones which can lower blood sugar in diabetics.
Diabetes should not be taken lightly and should be treated immediately.
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When blood sugar levels in diabetics fluctuate, it can lead to complications of diseases such as heart disease, stroke, and kidney failure.
Lowering blood sugar levels can be by taking prescription drugs. Another option, a diabetic diet and regular exercise is also effective in lowering blood sugar in diabetics.
In addition, several natural ingredients are also effective in lowering blood sugar, one of which is soy.
Quoting from Healthline, soybeans contain protein, fiber, fat, calcium, zinc, magnesium, phosphorus, potassium, zinc, selenium, thiamine, riboflavin, copper, and manganese.
The mineral content makes soybeans have many health benefits such as lowering cholesterol, high blood pressure, maintaining bone health, and lowering blood sugar.
Is it true that soybeans are effective in lowering blood sugar in diabetics?
Quoting from Science Daily, nutritional scientist, Young Cheul Kim from the University of Massachusetts Amherst identified bioactive compounds in soybeans that can reduce the risk of diabetes and heart disease.
Soybeans are a source of isoflavones. In human studies, adding soy to the diet is associated with a lower risk of diabetes, increased insulin sensitivity, and a lower risk of cardiovascular disease.
Previously, Kim and colleagues at Southern Illinois University, University of Tennessee, Florida found that isoflavones can reduce the severity of diabetes in animals.
For the current study, they hypothesized that daidzein and its metabolite, equol, are part of this activation process.
They found that daidzein and equol enhance adipocyte differentiation, or fat cell formation, through activation of key transcriptional regulators, the same receptors that mediate the insulin-sensitizing effects of anti-diabetic drugs.
So, daidzein and equol daidzein and equol seem to work in the same way as any anti-diabetic drug currently on the market.
Their findings are reported in the September online version of the Journal of Nutritional Biochemistry.
“Our results suggest that soy isoflavones exert anti-diabetic effects by targeting fat cell-specific transcription factors and downstream signaling molecules important for glucose uptake and thus insulin sensitivity,” Kim noted.
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