Rizzo Gianluca
Independent Researcher, Via Venezuela 66, 98121 Messina, Italy.
Antioxidants (Basel). 2020 Jul 18;9(7):635. doi: 10.3390/antiox9070635.
Oxidative stress seems to play a role in many chronic diseases, such as cardiovascular diseases, diabetes, and some cancers. Research is always looking for effective approaches in the prevention and treatment of these pathologies with safe strategies. Given the central role of nutrition, the identification of beneficial healthy foods can be the best key to having a safe and at the same time effective approach. Soy has always aroused great scientific interest but often this attention is galvanized by the interaction with estrogen receptors and related consequences on health. However, soy, soy foods, and soy bioactive substances seem to have antioxidant properties, suggesting their role in quenching reactive oxygen species, although it was frequently mentioned but not studied in depth. The purpose of this review is to summarize the scientific evidence of the antioxidant properties of soy by identifying the human clinical trials available in the literature. A total of 58 manuscripts were individuated through the literature search for the final synthesis. Soy bioactive substances involved in redox processes appear to be multiple and their use seems promising. Other larger clinical trials with adequate standardization and adequate choice of biomarkers will fill the gap currently existing on the suggestive role of soy in antioxidant mechanisms.
氧化应激似乎在许多慢性疾病中起作用，如心血管疾病、糖尿病和某些癌症。研究一直在寻找通过安全策略预防和治疗这些病症的有效方法。鉴于营养的核心作用，识别有益健康的食物可能是采用安全且同时有效的方法的最佳关键。大豆一直引起极大的科学兴趣，但这种关注往往是由其与雌激素受体的相互作用以及对健康的相关影响所激发的。然而，大豆、大豆食品和大豆生物活性物质似乎具有抗氧化特性，这表明它们在淬灭活性氧方面的作用，尽管这一点经常被提及但并未深入研究。本综述的目的是通过识别文献中可用的人体临床试验来总结大豆抗氧化特性的科学证据。通过文献检索共筛选出58篇手稿用于最终综述。参与氧化还原过程的大豆生物活性物质似乎多种多样，其应用前景广阔。其他具有充分标准化和适当生物标志物选择的更大规模临床试验将填补目前大豆在抗氧化机制中潜在作用方面存在的空白。
