More and more consumers are seeking out soy on nutrition labels as the health benefits of soy consumption are touted in the media. Reducing the risk of heart disease, lowering cholesterol, reducing breast cancer and prostate cancer risks, and relieving or reducing symptoms of menopause are on the list of health benefits provided by adding soy containing foods to a regular balanced diet. With a society becoming more health conscious and demand for soy products on the rise, methods for enhancing soy containing foods are more critical than ever.
Researchers at The Ohio State University have developed methods to enhance health promoting activity from the soy ingredient in food products. One example is the addition of almond to enrich isoflavones aglycones in soy bread specifically. Three major families of isoflavones in soy include genistein, daidzein, and glycitein. Epidemiological and experimental studies associate isoflavones consumption and a reduced risk for cardiovascular disease as well as some cancers.
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Enhanced health benefits from soy products.