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SOY

SOY. Types of Soy. Soy Flour Soy Concentrate Soy Isolate. Nutritional Value. Low in saturated fat cholesterol-free high in protein content contain all of the Essential Amino Acids Vegetable source of calcium. Therapeutic Doses. The drug is used internally as well as externally.

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SOY

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  1. SOY

  2. Types of Soy Soy Flour Soy Concentrate Soy Isolate

  3. Nutritional Value • Low in saturated fat • cholesterol-free • high in protein content • contain all of the Essential Amino Acids • Vegetable source of calcium

  4. Therapeutic Doses • The drug is used internally as well as externally. • The liquid extract (1:1) is prepared by using 25% ethanol. • The normal single daily dose of the dried drug is 2 to 4 gm internally:externally, crushed leaves are placed on the affected areas. • Keep away from light.

  5. Therapeutic Uses • Lowers Cholesterol • Reduces Heart Disease • Eases Menopause Symptoms • Reduces the Risk of Breast and Prostrate Cancer

  6. Isoflavones Prominent in Soy • Genistein • Diadzen • glycitein Soy also contains genistin and daidzin which are sugars that contain isoflavone molecules.

  7. Soyfoods and Isoflavones Plant foods are rich in a wide variety of compounds called phytochemicals which lower the risk for many chronic diseases. Soybeans contain a wide variety of phytochemicals and one group in particualar are isoflavones.

  8. How Isoflavones Work Isoflavones work as: • estrogens/antiestrogens • cancer enzyme inhibitors • antioxidants • immune enhancers

  9. Summary Soybean and soyfoods have attracted much attention because they are unique as the only nutrionally significant dietary sources of isoflavones. Confirmation that the isoflavones possess the many beneficial attributes currently being investigated will certainly serve to highlight the value of soyfoods.

  10. But it is important to remember that soyfoods have many desirable properties independent of isoflavones. They contain high-quality protein, are low in saturated fat, are free of cholesterol and contain omega-3 fatty acids.

  11. While consumers will benefit from learning about the potetial contribution of soy isoflavones, it is always preferable to focus on the whole food rather than isolate food components.

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