“Soybeans: Lower Cholesterol and Improve Cardiovascular Health according to Studies”

A study shows that the consumption of this vegetable lowers cholesterol and improves cardiovascular health.

A study shows that consumption of soybeans lowers cholesterol and improves cardiovascular health. Soybeans contain lecithin, isoflavones and fiber, all of which are beneficial for cardiovascular health.

Soybeans have the ability to reduce LDL cholesterol. A statistical analysis of 46 studies shows that a daily intake of 25 grams of soy protein can lower LDL cholesterol by 4% in just six weeks.

The accumulation of LDL cholesterol in the arteries can cause them to become blocked or form blood clots, which can later lead to a heart attack or stroke.

Soybeans are rich in fiber and phytochemicals such as isoflavones, phytosterols and lecithins which independently or together have health benefits. Isoflavones are associated with reducing the incidence of cardiovascular disease among menopausal women or menopausal symptoms by mimicking the effect of estrogen, the primary female hormone.

Between 25mg and 375mg of isoflavones from soybeans consumed daily for 1-12 months can significantly reduce blood pressure. Soy lecithins have a role in lipid metabolism to improve the breakdown of fat or the use of fat stored in cells for energy. Soy fiber improves weight loss in obese or overweight adults after 12 weeks.

Studies show that soy protein it has anti-inflammatory effects, most likely due to the ability of the amino acids it contains to reduce inflammation.

What is soy?

Soy has its origins in China and Japan, being – along with rice, wheat, barley and millet – one of the most nutritious plants. Soybeans belong to the legume family, being an annual herbaceous plant with paripennate-compound, soft, intense green leaves on the side exposed to the sun.

The flowers are small and have a white or purple color and the fruit is a pod, which contains grains, used for phytotherapeutic purposes. These grains, used in daily food, but also in industry, also have medicinal properties, along with the roots or even the whole plant.

Soya milk, soya flour, soya sprouts are prepared for medicinal use. In Japan, soy has been consumed for more than 3000 years. Also here, Japanese women rarely have menopausal problems, and cases of breast, cervical, and uterine cancer are very rare.

Read more about soybeans here!