Sentences with phrase «consuming isoflavones»
The best way to consume isoflavones is in the form soy or soyfoods, so you can benefit from other healthy components of soy.
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Soy milk is widely consumed for its health benefits linked to the anti-carcinogenic properties of phytonutrients present in the milk known as isoflavones.
Women were sorted into four quartile groups based on the amount of isoflavone they were estimated to have consumed, calculated from self - reported food frequency questionnaires.
Unless, that is, the person consuming it happens to have bacteria in the gut that convert the compound diadzein into another one called equol, which might offer more bone protection than either of the soy isoflavones — or might not.
«Our findings indicate consuming soy isoflavone regularly may help women with PCOS improve their metabolic and cardiovascular health.»
«In the first study to examine the connection, we found women who consumed soy isoflavones regularly saw improvement in biological markers that reflect how effectively the body utilizes insulin to process sugars and had reduced levels of harmful cholesterol.»
These studies — which include analysis of the isoflavones genistein, daidzein, malonylgenistin, and malonyldaidzin — show a limited impact of soy food intake on thyroid function, even when soy isoflavones are consumed in supplement form at levels higher than expected from food.
Similarly, a Japanese population study of over 75 thousand men and women found a decreased risk of lung cancer among people who consumed soy products on a regular basis (Isoflavone intake and risk of lung cancer: a prospective cohort study in Japan.
Instead a review of studies headed by Ian C. Monro comes to the following conclusion: «Whereas results in some studies are limited or conflicting, when viewed in its entirety, the current literature supports the safety of isoflavones as typically consumed in diets based on soy or containing soy products [emphasis ours].»
Along with isoflavones, lignans are one of the few naturally occurring compounds in food that function as weak or moderate estrogens when consumed by humans.