EFFECTS OF SOY PROTEIN AND SOYBEAN ISOFLAVONES ON BONE HEALTH

Yıl 2020, Cilt: 6 Sayı: 2, 10 - 18, 14.06.2020

Ülkü Demirci

Öz

Soybeans and soyfoods are for practical purposes, the only nutritionally relevant dietary sources of isoflavones. Soybean isoflavones are
structurally similar to estrogen, bind to estrogen receptors, and exhibit weak estrogenic activity. Soyfoods and soybean constituents have come
under investigation for their role in chronic disease prevention, especially for heart disease and cancer. Two factors, in particular, provided
the basis for initial speculation that soy might contribute to bone health. These are the estrogenic properties of soybean isoflavones and the
effectiveness of the synthetic isoflavone, ipriflavone, in reducing bone loss in perimenopausal and postmenopausal women. In addition, several
human studies have shown that soy protein, when substituted for animal protein, decreases calcium excretion. This review will focus on some
of the clinical researches relevant to the effects of both soy protein and soybean isoflavones on bone health.

Anahtar Kelimeler

Isoflavones, Soy Protein, Bone Health, soybeans

Kaynakça

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