Soy Protein Isoflavones
Natural Soy Protein Providing Concentrated Isoflavones
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| $17.99 | 100 Count Bottle VP3044R | Retails for $21.90 |
| $179.99 | 12 Bottles 100 Count Each | Retail Value $262.80 |
25 mg per Tablet
Soy Proteio Isoflavone is a Heart Healthy Supplement!
Soy Is Now Recognized For It's Ability To Help Lower Cholesterol!
Now, you can supplement your daily diet with the significant protective health benefits of Soy Protein Isoflavones with these high-concentrate 25 mg tablets from Vitamin Power.
The major Isoflavones - Genistein and Daidzein have been well researched by scientists for their antioxidant and estrogenic properties. Studies also suggest that Soy can help protect against cancer as well as heart disease.
The mild estrogen activity of Soy Isoflavones may ease menopause symptoms for some women, without creating estrogen-related problems, and may help regulate hormone levels in premenopausal women.
Soy Isoflavones have also been recommended for their beneficial role in preventing osteoporosis and autoimmune conditions.
Find Soy Protein Isoflavone Supplements at a Featured Merchant (below)
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Typical Profile - 25 mg of Isoflavones Contains: |
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| Daidzin | 12.25 mg | Daidzein | 0.16 mg | |
| Genisten | 3.63 mg | Genistein | 0.09 mg | |
| Glycitin | 8.50 mg | Glycitein | 0.10 mg | |
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Soya Protein Powder (as a natural base) 50 mg |
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Each Tablet Contains: Soya Isoflavones (Soylife-25) 1000 mg provides 25 mg of Isoflavones and 41 mg of Saponins
No caffeine, corn, gluten, milk or egg derivatives, salt, sodium, starch, sugar, wheat or yeast; No artificial colorings, flavorings or preservatives.
Many reports are saying , because soy is high in isoflavones, it can help prevent illness and promote good health.
Isoflavones are a class of phytochemicals. They are compounds found only in plants (phyto means plant). They are also a type of of plant hormone called phytoestrogen that resembles human estrogen in chemical structure. By mimicking human estrogen, isoflavones provide many health benefits that help avoid disease.
Isoflavones are found in soybeans, chick peas and other legumes. Soybeans stand out from this crowd because they have the highest concentration of isoflavones. Soy contains many individual isoflavones including the most beneficial ones, genistein and daidzein.
Isoflavones have potential to fight disease on several fronts. They are shown to help prevent the buildup of arterial plaque. The less buildup of arterial plaque, the less risk of coronary heart disease and stroke. Isoflavones may help reduce breast cancer by blocking the cancer-causing effects of human estrogen. They may also prevent prostate cancer by hindering cell growth. Isoflavones can help fight osteoporosis by stimulating bone formation and inhibiting bone resorption. They may even relieve some menopausal symptoms as well.
New Study From Japan Indicates Soy Linked to Lung Benefits and Improved Respiratory Health
The Consumption of Soy Products Could Decrease The Risk of Lung Disease and Breathlessness, According To a New Study From Japan.
Published in the open access journal Respiratory Research, the study looked at around 300 patients diagnosed with lung disease, and measured their reported soy food intake.
"Soy consumption was found to be positively correlated with lung function and inversely associated with the risk of chronic obstructive pulmonary disease (COPD). The epidemiological evidence also indicated an inverse association between total soy intake and breathlessness," wrote the researchers from Japan and Australia.
The study was conducted on 278 Japanese patients aged 50-75, who had been diagnosed with COPD within the past four years. Another 340 participants recruited from the general Japanese population were used as a control group.
All participants were tested for respiratory function. Food consumption and lifestyle characteristics were determined based on structured questionnaires.
The researchers identified the self-reporting of dietary intake as a limitation to their study, but said that they also included face-to-face interviews with relatives in order to increase response rate and improve the accuracy of answers. They also said all interviews were conducted by the same investigator to eliminate inter-interviewer bias.
Participants were asked about their soy food consumption for the five years prior to the interview date. For the purposes of the study, soy foods encompassed tofu (boiled or cold, in miso soup, freeze-dried, deepfried), natto, bean sprouts, and soy milk.
Other variables measured were age, gender, body mass index, education level, physical activity, smoking status, and dietary intake of fruit, vegetables, fish, red meat and chicken.
Overall, the researchers found that those participants diagnosed with COPD had significantly lower soy intake than controls. Researchers then examined the relationship with lung function, and found that this was positively correlated with total soy consumption.
"A significant reduction in COPD risk was evident for the highest versus lowest quartile of daily total intake of soybean products," wrote the researchers.
The observed benefits, consistent with findings from previous studies, could be a result of the anti-inflammatory benefits of soyfoods, they said, but added that more research is needed to understand the underlying biological mechanism.
The present case-control study has suggested an inverse association between soy products and COPD risk for Japanese adults, concluded the researchers.
Source: Soy consumption and risk of COPD and respiratory symptoms: a case-control study in Japan Respiratory Research 2009,
How Soy Helps Reduce Diabetes Risk
Soy Foods and Soy Products Provide Powerful Nutritional Properties.
Nutrition research scientists led at the University of Massachusetts - Amherst have now identified the molecular pathway that allows soy-rich foods containing bioactive compounds (known as isoflavones) to lower diabetes and heart disease risk.
Eating soy foods has been shown to lower cholesterol, decrease blood glucose levels and improve glucose tolerance in people with diabetes.
The study shows that the foods we eat can have significant impact on health outcomes by interacting with certain genes. Recent research also suggests that diet can even change the copy number of a certain gene, leading to biological changes.
Soy is the most common source of isoflavones in food. In new experiments, the molecular nutrition researchers who study how fat cells develop in the body, focused on daidzein, one of the two main isoflavones found in soy. Many epidemiological observations and human clinical studies have shown that adding soy to an individual's diet is associated with lower diabetes risk and improved insulin sensitivity, as well as lower cardiovascular disease risk, The researchers noted, until now the direct target tissue and molecular pathways by which soy exerts its anti-diabetic effects was not clearly understood.
The team of researchers along with researchers at Southern Illinois University, with others at the universities of Tennessee and Florida, had earlier found that dietary isoflavones reduced the severity of diabetes in an animal model of the disease by increasing the activity of certain transcription regulators in the fat tissue. For the current study, they hypothesized that daidzein and its metabolite, equol, are part of this activation process.
They found that daidzein and equol enhanced adipocyte differentiation, or the formation of fat cells, through activation of a key transcription regulator, the same receptor that mediates the insulin-sensitizing effects of anti-diabetes drugs. Thus, daidzein and equol daidzein and equol seem to work in a similar manner as anti-diabetic drugs currently in the market. Their findings are reported in the Journal of Nutritional Biochemistry, published September 2009.
"Our results suggest that soy isoflavones exert anti-diabetic effects by targeting fat cell-specific transcription factors and the downstream signaling molecules that are important for glucose uptake and thus insulin sensitivity," the research scientists note. "The new findings help us to understand the cellular mechanisms." demonstrating how these biologically active compounds in soy interact to regulate and initiate metabolic and biological functions.
"Although some details remain to be worked out, our data provide an additional molecular basis for the mechanism of insulin-sensitizing action by soy isoflavones. These new findings help fill a critical gap between epidemiological observations and clinical studies on the anti-diabetic benefits of dietary soy."
Results demonstrate that daidzein and equol enhance adipocyte differentiation by activating a specific receptor. The downstream responses include increased expression of three proteins, resulting in enhanced glucose uptake and insulin sensitivity.
Future studies will extend the work to primary cultures of human cells through collaboration with researchers at Pioneer Valley Life Science Institute and Baystate Medical Center in Springfield. If replicated, studies can move on to further work in whole body systems.
