Identifying the Anti-Cancer Components in Soy

Résumé fourni par la source

Since the observation that several Asian countries with higher soy consumption have a lower incidence of cancer, there has been an ongoing effort to identify the anti-cancer compound(s) in soy. In this chapter, we provide a narrative review of several soy components extensively investigated in recent decades, including the Bowman-Birk inhibitors, the isoflavones, the soy proteins themselves, and the bioactive peptide lunasin. Of these components, the isoflavones have been most often associated with soy&s;s anti-cancer effects. However, several animal trials in the early 2000s demonstrated isoflavones’ potential cancer-promoting effect due to their estrogen-like properties, leading to a marked reduction in soy isoflavone research. This chapter discusses why soy food consumption is unlikely to be a concern for cancer patients, and whether sufficient evidence exists that a specific compound in soy is indeed chemopreventive.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.