Soybean phytoestrogen intake and cancer risk.

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Hi All,

 

Interesting Finnish study into the cancer protective phytoestrogens in soy.

 

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=9\

5190656 & dopt=Abstract

J Nutr 1995 Mar;125(3 Suppl):757S-770S Related Articles, Books, LinkOut

Soybean phytoestrogen intake and cancer risk.

Adlercreutz CH, Goldin BR, Gorbach SL, Hockerstedt KA, Watanabe S, Hamalainen

EK, Markkanen MH, Makela TH, Wahala KT,

Adlercreutz T [corrected to Adlercreutz CH].

Department of Clinical Chemistry, Helsinki University Central Hospital, Finland.

 

Because many Western diseases are hormone-dependent cancers, we have postulated

that the Western diet, compared with a

vegetarian or semi-vegetarian diet, may alter hormone production, metabolism or

action at the cellular level.

 

Recently, our interest has been focused on the cancer-protective role of some

hormone-like diphenolic phytoestrogens of

dietary origin, the lignans and isoflavonoids.

 

The precursors of the biologically active compounds originate in soybean

products (mainly isoflavonoids but also

lignans), as well as whole grain cereals, seeds, probably berries and nuts

(mainly lignans).

 

The plant lignan and isoflavonoid glycosides are converted by intestinal

bacteria to hormone-like compounds with weak

estrogenic and antioxidative activity; they have now been shown to influence not

only sex hormone metabolism and

biological activity but also intracellular enzymes, protein synthesis, growth

factor action, malignant cell

proliferation, differentiation and angiogenesis, making them strong candidates

for a role as natural cancer protective

compounds.

 

Epidemiological investigations support this hypothesis, because the highest

levels of these compounds are found in

countries or regions with low cancer incidence.

 

This report is a review of results that suggest that the diphenolic

isoflavonoids and lignans are natural

cancer-protective compounds.

 

PMID: 7884562 [PubMed - indexed for MEDLINE]

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Isoflavones mainly from soy and lignans mainly from ground falx / linseed.

 

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Good Health & Long Life,

Greg Watson, gowatson

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe