Impact of food matrix on isoflavone metabolism and cardiovascular biomarkers in adults with hypercholesterolemia (original) (raw)
* Corresponding authors
a Department of Food Science and Technology, The Ohio State University, 110 Parker Building, 2015 Fyffe Court, Columbus, Ohio, U.S.A
E-mail: schwartz.177@osu.edu
Fax: +001 292 0218
Tel: +001 614 292 2934
b Department of Internal Medicine and Division of Medical Oncology, The Ohio State Medical Center, A454 Starling Loving Hall, 320 west 10th Ave, Columbus, Ohio, U.S.A
c The Ohio State University Interdisciplinary Ph.D. Program in Nutrition, Columbus, Ohio, U.S.A
Abstract
The role of food matrix and gender on soy isoflavone metabolism and biomarkers of activity were examined in twenty free-living adults (34.7 ± 11.5 years old) with hypercholesterolemia (221.9 ± 18.7mg dL−1). In a randomized crossover design study, participants consumed soy bread (3 wk) or a soy beverage (3 wk) containing 20 g soy protein with 99 and 93 mg isoflavones aglycone equivalents per day, respectively. During soy bread intervention, women had significantly greater microbial metabolite excretion (P = 0.05) of isoflavonoids than men. In men, isoflavone metabolite excretion was not discernibly different between the two matrices. Significant reductions (P ≤ 0.05) in triglycerides (24.8%), LDL cholesterol (6.0%), apolipoprotein A–I (12.3%), and lipid oxidative stress capacity (25.5%), were observed after soy food intervention. Our findings suggest that the food matrix significantly impacts soy isoflavone metabolism, particularly microbial metabolites in women.
You have access to this article
Please wait while we load your content... Something went wrong. Try again?
Article information
DOI
https://doi.org/10.1039/C2FO10284F
Article type
Paper
Submitted
21 Dec 2011
Accepted
26 May 2012
First published
27 Jun 2012
Download Citation
Food Funct., 2012,3, 1051-1058
Permissions
Impact of food matrix on isoflavone metabolism and cardiovascular biomarkers in adults with hypercholesterolemia
J. Ahn-Jarvis, S. K. Clinton, K. M. Riedl, Y. Vodovotz and S. J. Schwartz,Food Funct., 2012, 3, 1051DOI: 10.1039/C2FO10284F
To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.
If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.
If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.
Read more about how to correctly acknowledge RSC content.