Soy, in all its forms, has been a dietary staple in the Orient for 5000 years. Not only does it provide the consumer with a complete protein (comparable in value with animal protein) but it also provides Calcium, Iron , Zinc, and many of the B-Complex vitamins. Soy also provides Isoflavones, protease inhibitors, phytates, phytoesterols,and saponins, all entities that have demonstrated inhibitive qualities toward certain selected growths.
Isoflavones (also known as phytoestrogens) employ the same receptor sites on estrogen receptor cells as standard estrogens do. They provide both estrogenic and antiestrogenic benefits. During high estrogen levels in the body, isoflavones exert antiestrogenic properties by vying for the receptor sites thereby inhibiting some potential tumor promoting activity. The converse is true during low levels of estrogen in the body. This though isoflavones have vastly less activity than estradiol.
Epidemiological studies demonstrate a reduction in risk of certain growths in the prostate, breast and other sites enhanced by ingestion of soy based products. Based on studies performed on laboratory animals, soy shows preventative tendencies against experimentally induced cancers.
Cancer, in order to grow, must have a great amount of Oxygen which can only be delivered by an enhanced blood supply, thus they stimulate the production or new blood vessels within the growth itself. Any chemical entity that slows or prevents such vessel production and/or growth is called an antiangiogenic substance. One isoflavone from soy genistine has been identified as having a slowing effect on the process of blood vessel production angiogenesis.
Two recent studies have offered some evidence that another soy isoflavone daidzein may reduce the risk of cancer growth by increasing the immune activity of T-cell lymphocytes and macrophages. Daidzein inhibits the activity or tyrosinekinase, an enzyme known to promote the growth of cancer cells. Naturally occuring Daidzein poses few if any risks when taken internally as soy, a far more desireable situation than that offered by artificial chemical tyrosinekinase inhibitors.
Phytosterols may play an important role in reducing blood cholesterol levels in the system. Since soy is a supplier of phytosterols, adequate intake may significantly improve heart and circulatory health. The truth of this is demonstrated by the fact that the FDA (food and drug administration of the United States)is currently considering soy product labeling to make such claims.
Based on numerous studies, results indicated soy protein reduces serum cholesterol in people with moderately high to high cholesterol levels. Figures show that an average soy intake of 47 Grams daily reduced total cholesterol 20% in the high group and 9% in the moderately high group. The FDA now claims soy protein, taken as part of a low fat and cholesterol diet can lower blood and total cholesterol while lowering low density lipoproteins (LDL).
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