Protective Effects of Soybean Isofalvones and Soy-Saponins on Oxidation of Lipoproteins

Abstract

Abstract: The very low density lipoprotein (VLDL), low density lipoprotein (LDL) and high density lipoprotein (HDL) wereisolated from fasting plasma of 14 healthy subjects by sequential ultracentrifugation before and after the intake of soybeanphytochemical extracts containing isoflavones and soy-saponins (SPE). Then the level of lipid peroxidation and the susceptibilitiesof lipoproteins to oxidation were investigated. The results showed that lipid peroxides of VLDL, LDL and HDL decreasedsignificantly after SPE intake; and modification of LDL oxidation in vitro caused curves prolonged noticeably, indicating a reducedsusceptibility of LDL to oxidation. It suggested that SPE, which could increase the plasma antioxidant capacity and promoteresistance to LDL oxidation in human, might be useful in prevention and treatment of cardiovascular diseases.

Key words: isoflavones, soyasaponins, lipid peroxides, oxidative susceptibility, lipoproteins

QUAN Ji-Shu, YIN Xue-Zhe, SHEN Ming-Hua, ZHANG Shuai. Protective Effects of Soybean Isofalvones and Soy-Saponins on Oxidation of Lipoproteins[J]. FOOD SCIENCE, 2003, 24(11): 121-123.

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Protective Effects of Soybean Isofalvones and Soy-Saponins on Oxidation of Lipoproteins

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