Soy isoflavones appear to have favourable ef ects on vascular function and lipid metabolism. Soy isoflavones,
structurally similar to estrogens, interact with estrogen receptors and appear to increase LDL-receptor formation. In
turn this helps the body clear LDL-cholesterol and VLDL-cholesterol from the bloodstream.2 The meta-analysis of
38 controlled studies demonstrated that an average intake of 47 gm per day of Soy protein was associated with a
9.3 percent lowering of cholesterol, 12.7 percent lowering of LDL-cholesterol, 10.5 percent lowering of triglycerides
and a 2.4 percent elevation of HDL-cholesterol.10
Genistein also inhibits thrombin formation and platelet activation in vitro and Soy isoflavones act as antioxidants,
which may help prevent LDL-cholesterol oxidation in the bloodstream. All of these factors help to support the
positive influence that Soy has on cardiovascular health.2
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