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KMID : 1161420180210050506
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Journal of Medicinal Food
2018 Volume.21 No. 5 p.506 ~ p.510
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Consumption of Soymilk Reduces Lipid Peroxidation But May Lower Micronutrient Status in Apparently Healthy Individuals
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Onuegbu Anaelechi J.
Olisekodiaka Japhet M.
Irogue Sylvia E.
Amah Ubuo K.
Okwara John E.
Ayelagbe Olubunmi G.
Onah Christian E.
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Abstract
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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?
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KEYWORD
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lipid peroxidation, manganese, soymilk, total antioxidant status, zinc
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