Isoflavones In Soy Can Help Control Cholesterol
Isoflavones are chemicals that are found in great abundance in soy. Soy has already been adopted by millions of people all over the world as a more healthy alternative to several other foods, so it is, perhaps, not surprising that it has a variety of other positive consequences for those who eat it regularly.
Isoflavones are phytochemicals, meaning that they occur naturally only in plant life. Like several other plant-based chemicals, they are phytoestrogens that mimic the impact of the critical sexual hormone estrogen in women. Many phytoestrogens are used to help regulate the estrogen use and production of the body, especially after menopause.
Isoflavones can easily be added into the diet through a wide variety of legumes; however, they have become associated with soy because soy is generally the food with the highest isoflavone concentration.
The major benefits of isoflavones include:
Antioxidants are critical for preventing the microscopic cellular damage caused by free radicals. This damage can permanently cripple a cell and make it difficult for the body to generate a new cell with high fidelity in its place. Antioxidants eliminate free radicals.
Isoflavones can be used to reduce the body’s stores of bad cholesterol and encourage the increase and maintenance of good cholesterol. In addition, isoflavones may be able to reduce the build up of plaque in the heart’s arteries, which is a major symptom of too much bad cholesterol.
Isoflavones may have a vital role to play in the future of cancer treatments. Because of their unique chemical makeup, they may be able to reduce the likelihood of cancer being caused by natural human estrogen. Likewise, they may curb the cell growth associated with prostate cancer.
With all of these great benefits, isoflavones are quickly becoming an important part of diet and optimal health. They are a terrific way to get the antioxidants many people are already seeking.