A protein in soybeans blocks the production of a liver enzyme involved in the metabolism of triglycerides and low-density lipoprotein, scientists found in a recent study.
Consuming soy flour rich in the protein B-conglycinin has the potential to reduce LDL cholesterol levels and lower the risk of metabolic diseases such as atherosclerosis and fatty liver disease, said Elvira de Mejia, a professor of food science and human nutrition at the University of Illinois Urbana-Champaign and the corresponding author of the study.
Published in the journal Antioxidants, the study was co-written by Neal A. Bringe, a food scientist with Benson Hill Company; and Miguel Rebollo Hernanz, who at the time of the research was a visiting scholar at the U. of I. Rebollo Hernanz is the first author of the paper.
Scientists have long known of soybeans’ cholesterol-lowering properties and lipid-regulating…
