Journal
FOOD & FUNCTION
Volume 3, Issue 10, Pages 1051-1058Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/c2fo10284f
Keywords
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Funding
- Ohio Agricultural Research and Development Center (OARDC)
- Center for Advanced Functional Foods Research and Entrepreneurship
- OSU Comprehensive Cancer Center
- Nutrient and Phytochemical Analytic Shared Resource (NPASR) of the OSU Comprehensive Cancer Center
- Schoen Cancer Prevention Research Fund [246394]
- National Institutes of Health [M01-RR00034]
- National Cancer Institute
- Comprehensive Cancer Center [P30 CA16058]
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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.
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