- Researchers studied soybeans to determine why they may have the ability to lower cholesterol.
- The scientists studied different levels of two soybean proteins—glycinin and beta-conglycinin.
- They noted soybeans with increased levels of beta-conglycinin compared to glycinin were better able to regulate cholesterol metabolism and inhibit fatty acid oxidation.
- Eating soybeans with higher levels of beta-conglycinin may help to maintain healthy liver and cardiovascular function.
Since heart disease is the
Researchers from the University of Illinois Urbana-Champaign recently looked into different varieties of soybeans to figure out why they can lower LDL cholesterol.
The scientists found one protein in particular that provided benefits and published the study results in the journal Antioxidants.
According to MedlinePlus, cholesterol is a “waxy, fat-like substance that’s found in all the cells in your body.”
Low-density lipoprotein (LDL) cholesterol is one type that doctors consider to be “bad” cholesterol. The other cholesterol type is high-density lipoprotein (HDL) cholesterol, which doctors consider “good.”
If LDL cholesterol levels get too high, the buildup can cause plaques in the walls of your arteries. This contributes to an increased risk of developing heart disease and strokes.
As Beata Rydyger, registered nutritionist based in Los Angeles and a clinical nutritional advisor to Zen Nutrients, noted in an interview with Medical News Today:
“Cholesterol imbalances may result in cardiovascular disease or even neurodegenerative diseases and cancer.“
HDL vs. LDL cholesterol
According to the
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