Soy isoflavones modulate immune function in healthy postmenopausal women

Ryan-Borchers, T.; Park, Jean Soon; Chew, Boon P.; McGuire, Michelle K.; Fournier, Lisa R.; Beerman, Kathy A.

doi:10.1093/ajcn/83.5.1118

Cited by 140 publications

(129 citation statements)

References 37 publications

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“…Increases in total isoflavones, genistein and daidzein (59) and genistein levels (63) induced by long-term soya consumption were not associated with CRP reductions (59,63) . When pure molecules were utilized, CRP and IL-8 were lowered by quercetin supplementation in runners (64) and bikers (65) , while quercetin plasma levels increased.…”

Section: Anti-inflammatory Properties Of Flavonoidsmentioning

confidence: 78%

“…Long-term intervention studies conducted using soya as a source of bioactive molecules showed reduction in levels of vascular cell adhesion molecule-1 and CRP (59,60) , but also a lack of effect on CRP (61)(62)(63) , TNFa (61,63) and IL-6 (60,62) . Increases in total isoflavones, genistein and daidzein (59) and genistein levels (63) induced by long-term soya consumption were not associated with CRP reductions (59,63) .…”

Section: Anti-inflammatory Properties Of Flavonoidsmentioning

confidence: 99%

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Flavonoids as anti-inflammatory agents

2010

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Epidemiological evidence suggests that a high intake of plant foods is associated with lower risk of chronic diseases. However, the mechanism of action and the components involved in this effect have not been identified clearly. In recent years, the scientific community has agreed to focus its attention on a class of secondary metabolites extensively present in a wide range of plant foods: the flavonoids, suggested as having different biological roles. The antiinflammatory actions of flavonoids in vitro or in cellular models involve the inhibition of the synthesis and activities of different pro-inflammatory mediators such as eicosanoids, cytokines, adhesion molecules and C-reactive protein. Molecular activities of flavonoids include inhibition of transcription factors such as NF-kB and activating protein-1 (AP-1), as well as activation of nuclear factor-erythroid 2-related factor 2 (Nrf2). However, the in vitro evidence might be somehow of limited impact due to the non-physiological concentrations utilized and to the fact that in vivo flavonoids are extensively metabolized to molecules with different chemical structures and activities compared with the ones originally present in the food. Human studies investigating the effect of flavonoids on markers of inflammation are insufficient, and are mainly focused on flavonoid-rich foods but not on pure molecules. Most of the studies lack assessment of flavonoid absorption or fail to associate an effect on inflammation with a change in circulating levels of flavonoids. Human trials with appropriate placebo and pure flavonoid molecules are needed to clarify if flavonoids represent ancillary ingredients or key molecules involved in the anti-inflammatory properties of plant foods.

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Section: Anti-inflammatory Properties Of Flavonoidsmentioning

confidence: 78%

Section: Anti-inflammatory Properties Of Flavonoidsmentioning

confidence: 99%

Flavonoids as anti-inflammatory agents

2010

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“…Soy isoflavones, acting as phytoestrogens, may have a positive effect on muscle mass because of their affinity for estrogen receptor-␣, which is found on muscle [21], or may exert their effects on reducing inflammation [22][23][24] associated with muscle protein degradation [25][26][27][28]. Besides soy isoflavones, other soy constituents such as protein may affect muscle mass [29].…”

Section: Discussionmentioning

confidence: 99%

Legumes and soy products consumption and functional disability in older women

Kim

Lee

2011

Maturitas

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“…Whether these processing effects are relevant to humans is unknown, but there is certainly considerable reason for doubt. In humans, isoflavone pharmacokinetics appears to be similar in response to the consumption of soy foods and isoflavone supplements (116), and, with the exception of cholesterol reduction, the limited number of direct comparisons has shown similar effects of supplements and soy foods on health outcomes (117).…”

Section: Are Isoflavones Contraindicated For Some Women?mentioning

confidence: 99%

Perspectives on the soy–breast cancer relation

Messina

Wu²

2009

The American Journal of Clinical Nutrition

107

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There has been considerable investigation of the potential for soy foods to reduce risk of breast cancer. Initial enthusiasm for this research was partially based on the historically low incidence rates of breast cancer and high soy food intake in Japan. There are several putative soybean chemopreventive agents, but most cancer research has focused on isoflavones. Isoflavones possess both hormonal and nonhormonal properties relevant to carcinogenesis. Recent epidemiologic analyses indicate that among Asians high soy intake is associated with an approximate one-third reduction in the risk of both pre-and postmenopausal breast cancer. However, several lines of evidence suggest that to derive maximum protection against breast cancer, soy must be consumed early in life. This evidence is consistent with the lack of significant effects noted in clinical studies that have evaluated the effects of isoflavone-containing products on breast cancer risk markers. Isoflavones may exert their putative protective effects by stimulating breast cell differentiation in a manner similar to that which is thought to occur during early pregnancy. Finally, the ability of the isoflavone genistein to stimulate the growth of mammary tumors in ovariectomized athymic nude mice implanted with estrogen-sensitive breast cancer cells has raised concern that soy foods, and especially isoflavone supplements, are contraindicated for patients with breast cancer and women at high risk of breast cancer. However, findings from clinical studies, in which breast biopsies have been taken or breast tissue density measured after isoflavone exposure, are reassuring and contrast with the proliferative effects of conventional combined hormone therapy, although understanding of the effect of soy and isoflavones on breast tissues remains imprecise.Am J Clin Nutr 2009;89(suppl):1673S-9S.

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Soy isoflavones modulate immune function in healthy postmenopausal women

Abstract: Soymilk and supplemental isoflavones modulate B cell populations and appear to be protective against DNA damage in postmenopausal women.

Cited by 140 publications

References 37 publications

Flavonoids as anti-inflammatory agents

Flavonoids as anti-inflammatory agents

Legumes and soy products consumption and functional disability in older women

Perspectives on the soy–breast cancer relation

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