from journal Antioxidants
Soybeans and their byproducts are used in a variety of ways, including the ability to lower cholesterol. Researchers at the University of Illinois Champaign-Urbana discovered another related benefit. They found consuming certain varieties of soy flour rich in the protein B-conglycinin may lower levels of LDL, known as the bad kind of cholesterol, along with triglycerides. That, in turn, may lower the risk of metabolic diseases such as atherosclerosis and fatty liver disease. The research process of using soybean amino acids is related to reductions of harmful blood components of fifty to seventy percent—comparable to a prescription statin medication. The study appears in the journal Antioxidants.