大豆蛋白异黄酮、脂质与动脉疾病。

Soy protein isoflavones, lipids and arterial disease.

作者信息

Vitolins M Z, Anthony M, Burke G L

机构信息

Departments of aPublic Health Sciences and bPathology, Wake Forest University School of Medicine, Winston-Salem, North Carolina 27157-1063, USA.

出版信息

Curr Opin Lipidol. 2001 Aug;12(4):433-7. doi: 10.1097/00041433-200108000-00010.

DOI:10.1097/00041433-200108000-00010

PMID:11507329

Abstract

There is convincing evidence that soybean products have beneficial effects on cardiovascular disease risk factors. Interest in understanding which components of the soybean are responsible for the potential benefits on cardiovascular disease risk factors and the magnitude of their effect continues. This review focuses on the scientific literature published during 1999-2001, evaluating the effects of soy protein isolate, soy foods, and purified isoflavones on plasma lipid concentrations and other cardiovascular disease outcomes.

摘要

有令人信服的证据表明，大豆制品对心血管疾病风险因素具有有益影响。人们一直对了解大豆的哪些成分对心血管疾病风险因素具有潜在益处及其影响程度感兴趣。本综述聚焦于1999年至2001年期间发表的科学文献，评估大豆分离蛋白、大豆食品和纯化异黄酮对血浆脂质浓度及其他心血管疾病结局的影响。