The Theraupetic Effect Of Clycine Max

Introduction

            Glycine max, also known as the soya plant, is a leguminous plant just like any other beans or peas.   It belongs to the Pea family Fabaceae.    It is an erect, hairy plant that ranges from 2 to 5 ft in height.   It has large trifoliate leaves, produces small flowers, and short pods containing one to four seeds usually light yellow in color though other varieties are black, brown or green.   It reaches maturity after 100 to 150 days upon which the leaves turn yellow and the pods brown.   (” Soybeans – Gycine Max”)                                                   Soya plant with unripe capsules[1]    flower[2]                        Soya bean pods[3]

                                Yellow Soya seeds [4]

Official Latin Name: Glycine max
Biological Name: Sojae praeparatum
Pharmacopeial Name: Lecithinum ex soya
Other Names: Soy, Black soybean, Dan dou chi, fermented black    soybean,  Glycine max, Glycine soja, Soya, Soybeans
Parts Used: Beans, oil, sauce, and a variety of other forms

Soya plant records were traced from the ancient Chinese manuscripts.   One interesting document from 2838 B.C. validates that soya is worshipped and considered as one of the five “sacred crops’ along with rice, millet, wheat and poppy.  According to the US Nutritionist Kaayla T. Daniel, soya  became a staple food for humans in the late Chou Dynasty in 1134 BC when the Chinese turn the bean into paste through fermentation.   This paste is now commonly known in its Japanese term miso.(Alpro, 2006)

  According to Barnett, in 17^th century, the missionaries brought soya to Europe however cultivation is not quite successful due to unfavorable climate and soil conditions.   Though soya was introduced in the United States in the early part of 19^th century, it was only after World War II when soya farming expanded in USA.   Today, more than 50% of soya is being produced by the United States, 20% by Brazil, 10% by Argentina and 8% by China.

Chemistry and Pharmacology

According to James Duke, the estimated content per 100 mg of Glycine max raw seeds is 139 calories, 68.2% moisture, 13.0 g protein, 5.7 g fat, 11.4 g carbohydrate, 1.9 g fiber, 1.7 g ash, 78 mg Ca, 158 mg P, 3.8 mg Fe, 0.40 mg thiamine, 0.17 mg riboflavin, 1.5 mg niacin, and 27 mg ascorbic acid. Sprouts contain per 100 g (edible portion): 62 calories, 81.5% moisture, 7.7 g protein, 1.8 g fat, 8.0 g total carbohydrate, 0.7 g fiber, 1.0 g ash, 52 mg Ca, 58 mg P, 1.1 mg Fe, 30 mg Na, 279 mg K, 25 mg b-carotene equivalent, 10 mg ascorbic acid, 0.19 mg thiamine, 0.15 mg riboflavin and 0.8 mg niacin.  Dried yellow seeds are reported to contain 400 calories, 10.2% moisture, 35.1 g protein, 17.7 g fat, 32.0 g carbohydrate, 4.2 g fiber, 5.0 g ash, 226 mg Ca, 546 mg P, 8.5 mg riboflavin, and 2.2 mg niacin.

The Wealth of India (C.S.I.R., 1948–1976) reported that the mineral percentage composition of fresh weight 2.09 K, 0.38 Na, 0.22 Ca, 0.0081 Fe, 0.0012 Cu, 0.24 Mg, 0.59 P, 0.02 Cl, 0.0032 Mn, 0.406 S, 0.0022 Zn, and 0.007 of the trace elements which are Al; I, Mo, B, Ni, and Si.  The green variety of soy contains 12.56% fiber, 23.7 fiber, 52.1 N-free extract, 2.2 ether extract, 1.9 CaO, 0.57 P₂O₅, 1.4 MgO, and 2.4% K₂O. (Duke, 1983)   The hay contains 15.0% crude protein, 29.1 fiber, 42.6 N-free extract, 1.3 ether extract, 12.0 total ash, 2.9 CaO, 0.60 P₂O₅, 1.2 MgO, 0.3 Na₂O, and 2.0% K₂O. Soybean straw has 16.0% moisture, 7.4 protein, 2.0 ether extract, 28.3 N-free extract, 26.1 fiber, and 10.2% fiber.

 The sprouts of the Glycine max which is earning populariy, have the content per 100 mg of 86.3% water, 6.2 protein, 1.4 fat, 5.3 carbohydrates, 0.8 ash, 48 mg Ca, 67 mg P, 1 mg Fe, 180 IU vitamin A, 0.23 mg thiamin, 0.20 mg riboflavin, 0.8 mg niacin, and 33.8 mg vitamin C. Soybean lecithin contains 11.7% palmitic acid, 4.0 stearic, 8.6 palmitic, 9.8% oleic, 55.0 linoleic, 4.0 linolenic, and 5.5% C20 to C22 acids (including arachidonic). A globulin, glycinine, accounts for 80–90% of the total nitrogen protein of the seed.

Glycinine contains 1.1% cystine, 1.8 methionine, 5.4 lysine, 1.7 tryptopbane, 2.1 threonine, 9.2 leucine, 2.4 isoleucine, 4.3 phenylalanine, 3.9 tyrosine, 2.2 histidine, 1.6 valine, 8.3 arginine, 0.7 glycine, 1.7 alanine, 5.7 aspartic acid, 19.0 glutamic acid, and 4.3% proline. Glycine has been reported to contain betaine, choline, guanidine, hydrocyanic acid, isovaleraldehyde, maltose, oxalic acid, saponin, trigonelline, and tryptophane. (Duke, 1983)

            Glycine max or soybeans contain isoflavones.   According to Pharmacist’s Letter and The Lawrence Review of Natural Products, isoflavones are hydrolyzed beta-glucosidasis in the jejunum, releasing the phytoestrogens, genistein and daidzen. (White) Together with glycitein, they are compounds which behave like a weak form of estrogen and about 3 mg/100mg in raw beans.   They have the following chemical structural formula:[5]

            Many researchers are now interested with the potential of soy isoflavones in the treatment of various diseases.   This is because of its estrogenic, anticarcinogenic, anti-atherogenic, hypolipidemic, antioxidant and anti-osteoporotic activities as suggested by the different studies done.

            Saponins can also be found in soybeans at about 5% dry weight.    They exhibits reduction of cholesterol by binding to cholesterol to limit absorption, enhance immunity, shows anti-cancer activities and most likely facilitate the absorption of isoflavones in the gut.   Soy saponins, likewise, deter the growth of human epidermoid and cervical carcinoma and inhibit Epstein-Barr viral genome expression. (MedlinePlus, 2006)

Primary Clinical Applications

The first documentation found was made by Li-Shi Zhen during the Ming Dynasty (1938-1644 BC) in his 52-volume Chinese Materia Medica. (Holt, 1996)    It was suggested that traditional Chinese uses soybean for the proper functioning of the vital organs like heart, liver, kidney and the gastrointestinal tract.     Today, some soy recommendations are for gastrointestinal disorders, skin diseases, leg ulcer, vitamin deficiency, and some are related to pregnancy. (Holt, 1996)

According to James A. Duke, other use of soya is as antidote which is specifically considered for the proper functioning of bowels, kidney, liver, stomach and heart.    Using it as astringent is by making a decoction of the roots and bark.   Some uses the fermented seed of soya in the treatment of colds, fevers, insomnia, headache and irritability.

Gycine max flower was used by others in the ophthalmic disorders like opacity of the cornea.    Bruised leaves can be applied to snakebite and chewed immature seed pods are applied to cornea and smallpox ulcers.      Diets rich in soya are believed to be important in acidosis treatment. (Duke, 1983)   Soy products also contain a peptide known as Bowman-Birk inhibitor which inhibits angiogenesis.   Angiogenesis is the new blood vessels formation and removal of metabolic wastes from living tissue. (” Soybeans – Gycine Max”)

Products derived from soybean like natural lecithin and medicinally lecithin contain potent vasopressor and lipotropic agent, respectively. (Duke, 1983)

Evidence of Efficacy

            The therapeutic use of soybeans has long been popular in various areas.   Though many believers supported those claims, several researchers however, dispute some claims and commented that there are some conditions that safety should be consulted from a qualified healthcare provider.

The following uses have been tested in animals and humans for its efficacy.

1. Source of Protein    Soya and other soy products contain high dietary protein.  Examples of soy products are tofu, miso and tempeh.  (MedlinePlus, 2006)
2. High cholesterol, Cardiovascular disease and High blood pressure  Based on numerous human studies, soy protein in the diet can moderately lower unhealthy Low Density Lipoprotein (bad cholesterol) level in the blood, slightly decreases triglyceride and no significant effect on the High Density Lipoprotein (good cholesterol).   (MedlinePlus, 2006)    In a meta-analysis study, 89% of thirty-eight trials reported that a soy diet reduces cholesterol.    The effects can be significantly seen in patients with high cholesterol levels.
3.    This was confirmed by studies that soya protein reduce cholesterol levels in hypercholesteroaemic patients. (Anderson, 1995)  The scientists proposed that isoflavone, genistein and daidzein which are components of soybeans, may be responsible for such effects. (“Soy: Health Benefits”)  According to Kurowska, some researchers theorized that the lowering of bad cholesterol may reduce cardiovascular risk. (Kurowska EM, 1997)    However, the ongoing studies showed that this has not been fully accepted yet and the controversy is yet been debated.
4. Menopausal hot flashes   There have been studies that soy isoflavones have convalesce the effects of menopause.   This was demonstrated by a recent six-year study which involves 1,106 women in Japan and suggested that soy reduces hot flashes associated with menopause. (Wagner JD, 1997)   It was described in the early studies that soy isoflavones may not cause the risks of Hormone Replacement Therapy (HRT) because it does not cause thickening of the uterus lining (endometrium) as estrogen.   Further studies are advised before any clinical assessment is made. (“Soy: Health Benefits”)

4. Cancer prevention and treatment Genistein, a soy isoflavone, chemically resembles tamoxiphen which have a significant anti-cancer effect. In laboratory studies with animals, it demonstrates anti-angiogenesis property, inhibits tyrosine kinase[6] or even apoptosis, the death of cancer cells.   This can be exhibited by four-fold lower Japanese breast cancer mortality rate than that of American.   The high soy content of the Japanese diet was believed to be the reason behind which was further supported by Lamartiniere in his study “Protection against breast cancer with genistein: a component of soy” which states that the early exposure to soybeans specifically with genistein lowers the incidence of breast cancer among Asian women.    Further studies suggest the same result as soya rich diets lower the incidence of breast, colon, endometrial, ovarian, and prostate cancer. (Petrakis, Pollard)   It was believed that the isoflavones binds with the estrogen receptor sites of the chromosomes of the mammary gland cells preventing the binding of dangerous C-16 form of estrogen. Furthermore, recent studies suggested that genistein reduces blood supply to tumors. (Solomon)
5. Osteoporosis and post-menopausal bone loss                   Based on the studies conducted, it was theorized that the presence of soy phytoestrogens may increase bone mineral density and reduce the risk of bone fracture and osteoporosis.   Osteoporosis is a disease attacking primarily the postmenopausal women characterized by porous bones.   This was supported by the fact that Japanese women who eat soy products have lower incidence of bone fractures compared to American women.(GeroSoya)

1. Diarrhea (acute) in infants and young children and adults Several studies conducted in infants taking soy formula showed significantly lesser bowel movements and controlled diarrhea.   Addition of soy fiber to the soy formula enhances the effect.    On the other hand, controlling diarrhea in adults with soya has not yet fully proven yet.   In both cases, however, close monitoring of authorized medical provider should be advised. (MedLine)

Known Contraindications and Drug Interactions

            Soya has two known principal drug interactions – 1) is with monoamine oxidase inhibitors and 2) is with L-thyroxine.   Soya contains tyramine which produces hypertensive reaction in patients taking monoamine oxidase.      Soya products rich in tyramine are fermented soya bean and soya pastes.   Caution should be observed regarding soy sauces.   Furthermore, soya may reduce the effects of aromatase inhibitors.   Examples of aromatase inhibitors are anastrozole (Arimidex®), exemestane (Aromasin®), or letrozole (Femara®). (Solomon)

            Another drug interaction with soya results to the L-thyroxine absorption.            According to Pitt-Rivers, L-hyroxine is given to patients with congenital hypothyroidism.[7]   Infants taking the soy formula are often affected by this drug interaction and are therefore given an increased dose of L-thyroxine as long as he is taking the soy formula.(Solomon)

Soy protein may also interact with warfarin (Coumadin®) therefore patients should consult first with their doctors before taking any soy supplements.

Patients with asthma or allergic rhinitis also exhibit drug interaction with soya and therefore contraindicated to it.(White)

Presentation of Current Clinical and Scientific Research

1. “Soy product intake and hot flashes in Japanese women: results from a community-based prospective study.”
   Nagata C, Takatsuka N, Kawakami N, Shimizu H.
   Department of Public Health, Gifu University School of Medicine, Gifu, Japan.

   The association between soy product intake and the occurrence of hot flashes was examined in a cohort of 1,106 female residents of Takayama, Gifu, JAPAN: The women were aged 35-54 years and premenopausal at their entry into the study in 1992. Diet, including intake of soy products and isoflavones, was assessed by means of a validated semiquantitative food frequency questionnaire at study entry. A follow-up mail questionnaire asking about experiences of hot flashes was sent in 1998.

2. During the 6 years of the study period, 101 women had new moderate or severe hot flashes according to the Kupperman test of menopausal distress. After data were controlled for age, total energy intake, and menopausal status, hot flashes were significantly inversely associated with consumption of soy products in terms of both total amount (highest tertile of soy product intake (g/day) vs. lowest: hazard ratio = 0.47; 95% confidence interval: 0.28, 0.79; p for trend = 0.005) and isoflavone intake (highest tertile of isoflavone intake (mg/day) vs. lowest: hazard ratio = 0.42; 95% confidence interval: 0.25, 0.72; p for trend = 0.002). These data suggest that consumption of soy products has a protective effect against hot flashes.

2. Effect of soy protein on bone metabolism in postmenopausal Japanese women.
   Horiuchi T, Onouchi T, Takahashi M, Ito H, Orimo H.
   Department of Endocrinology, Tokyo Metropolitan Geriatric Hospital, Japan.

   We conducted a cross-sectional study of the effects of soybean protein intake on bone mineral density and biochemical markers in 85 postmenopausal Japanese women. Nutrients in the diet of postmenopausal Japanese women visiting the osteoporosis unit, including subjects with normal lumbar spine bone mineral density (L2-4 BMD), were investigated by questionnaire, and the calculated daily energy, protein, soy protein and calcium intake were obtained.

3. L2-4 BMD was measured with dual-energy X-ray absorptiometry, and assays done of serum ALP (alkaline phosphatase) and serum intact osteocalcin (IOC) as bone formation markers and urinary pyridinoline (UPYR) and urinary deoxypyridinoline (UDPYR) as bone resorption markers. Soy protein intake was significantly associated with the Z-score for L2-4 BMD (r = 0.23,p = 0.038) and UDPYR (r = -0.23, p = 0.034).
4. Stepwise multiple regression analyses showed that soy protein intake is significantly associated with the Z-score for L2-4 BMD (beta = 0.225, p = 0.04) and UDPYR (beta = -0.08, p = 0.03) among four nutritional factors. These results suggest that high soy protein intake is associated with a higher bone mineral density and a lower level of bone resorption, but further studies are needed to confirm the causal dynamic mechanism

3. “Effects of soy isoflavones on atherosclerosis: potential mechanisms.”
   Anthony MS, Clarkson TB, Williams JK.
   Bowman Gray School of Medicine of Wake Forest University, Winston-Salem, NC 27157-1040, USA. From [email protected]

   It has long been recognized that coronary heart disease rates are lower in Japan, where soy consumption is common, than in Western countries. In experimental studies,” atherosclerosis was reduced in animals fed diets containing soy protein compared with those fed diets with animal protein. Recently, several lines of evidence have suggested that the components of soy protein that lower lipid concentrations are extractable by alcohol” (eg, the isoflavones genistein and daidzein). We recently evaluated the relative effect of the soy protein versus the alcohol-extractable components of soy on cardiovascular disease and its risk factors.

4. The subjects which are young male and female monkeys were given diets with1) casein-lactalbumin as the source of protein (casein), 2) soy protein isolate from which the isoflavones were alcohol extracted (SPI-), or 3) isoflavone-intact soy protein (SPI+). The SPI+ group had significant improvements in LDL cholesterol and HDL cholesterol. It was observed that only the HDL cholesterolof the SPI group males exhibit a significant improvement.
5.  The casein group had the most atherosclerosis, the SPI+ group had the least, and the SPI- group was intermediate but did not differ significantly from the casein group. Potential mechanisms by which soy isoflavones might prevent atherosclerosis include a beneficial effect on plasma lipid concentrations, antioxidant effects, antiproliferative and antimigratory effects on smooth muscle cells, effects on thrombus formation, and maintenance of normal vascular reactivity.

4. Meta-analysis of the effects of soy protein intake on serum lipids.
   Anderson JW, Johnstone BM, Cook-Newell ME.
   New England Journal of Medicine 333(5): page276–282..

   In laboratory animals, the consumption of soy protein, rather than animal protein, lowers the cholesterol level in the blood though it is not yet safe to conclude in humans.  In this meta-analysis of 38 controlled clinical trials, we examined the relation between soy protein consumption and serum lipid concentrations in humans.   METHODS.   We used a random-effects model to quantify the average effects of soy protein intake on serum lipids in the studies we examined and used hierarchical mixed-effects regression models to predict variation as a function of the characteristics of the studies. RESULTS.

5. In most of the studies, the intake of energy, fat, saturated fat, and cholesterol was similar when the subjects ingested control and soy-containing diets; soy protein intake averaged 47 g per day. Ingestion of soy protein was associated with the following net changes in serum lipid concentrations from the concentrations reached with the control diet: total cholesterol, a decrease of 23.2 mg per deciliter (0.60 mmol per liter); 95 percent confidence interval, 13.5 to 32.9 mg per deciliter [0.35 to 0.85 mmol per liter]), or 9.3 percent; low-density lipoprotein (LDL) cholesterol, a decrease of 21.7 mg per deciliter (0.56 mmol per liter); 95 percent confidence interval, 11.2 to 31.7 mg per deciliter [0.30 to 0.82 mmol per liter]), or 12.9 percent; and triglycerides, a decrease of 13.3 mg per deciliter (0.15 mmol per liter; 95 percent confidence interval, 0.3 to 25.7 mg per deciliter [0.003 to 0.29 mmol per liter]), or 10.5 percent.
6. The changes in serum cholesterol and LDL cholesterol concentrations were directly related to the initial serum cholesterol concentration (P < 0.001). The ingestion of soy protein was associated with a nonsignificant 2.4 percent increase in serum concentrations of high-density lipoprotein (HDL) cholesterol. CONCLUSIONS. In this meta-analysis we found that the consumption of soy protein rather than animal protein significantly decreased serum concentrations of total cholesterol, LDL cholesterol, and triglycerides without significantly affecting serum HDL cholesterol

5. Protection against breast cancer with genistein: a component of soy.
   Lamartiniere CA.
   Department of Pharmacology and Toxicology and the Comprehensive Cancer Center, University of Alabama at Birmingham, 35294, USA. [email protected]
   
   Breast cancer is the most common cancer in women. Because genetics is believed to account for only 10-15% of breast cancer cases, the environment, including nutrition, is thought to play a significant role in predisposing women to this cancer. Studies of Asian women suggest that those who consume a traditional diet high in soy products have a low incidence of breast cancer, but that among emigrants to the United States, the second generation, but not the first, loses this protection.
6. These findings suggest a possible common mechanism of action for breast cancer protection from early, specific nutritional exposure. Genistein, an isoflavone found in soy, has been reported to have weak estrogenic and antiestrogenic properties, to be an antioxidant, to inhibit topoisomerase II and angiogenesis, and to induce cell differentiation.
7. In studies of the mammary glands of immature rats, we showed that genistein up-regulates the expression of the epidermal growth factor receptor shortly after treatment, which may be responsible for the increased cell proliferation seen at that age. We hypothesize that the early genistein action promotes cell differentiation that results in a less active epidermal growth factor signaling pathway in adulthood that, in turn, suppresses the development of mammary cancer. We speculate that breast cancer protection in Asian women consuming a traditional soy-containing diet is derived from early exposure to soybean products containing genistein. We believe that early events are essential for the benefits of cancer protection.

6. Soy intake and cancer risk: a review of the in vitro and in vivo data.
   Messina MJ, Persky V, Setchell KD, Barnes S.
   National Cancer Institute, National Institutes of Health, Bethesda, MD.

   International variations in cancer rates have been attributed, at least in part, to differences in dietary intake. Recent observations suggested that diets rich in soy proteins may contribute to the relatively low rates of breast, colon, and prostate cancers in countries such as China and Japan. Soybeans contain a number of anticarcinogens, making it the thrust of the National Cancer Institute workshop to recommend further investigations on the role of soya foods in cancer prevention. In this review, the hypothesis that soy intake reduces cancer risk is considered by examining relevant in vitro, animal, and epidemiological data.

7. Soybeans are a unique dietary source of the isoflavone genistein, which possesses weak estrogenic activity and has been shown to act in animal models as an antiestrogen. Genistein is also a specific inhibitor of protein tyrosine kinases; it also inhibits DNA topoisomerases and other critical enzymes involved in signal transduction. In vitro, genistein suppresses the growth of a wide range of cancer cells, with IC50 values ranging from 5 to 40 microM (1-10 micrograms/ml). Of the 26 animal studies of experimental carcinogenesis in which diets containing soy or soybean isoflavones were employed, 17 (65%) reported protective effects. No studies reported soy intake increased tumor development.
8. The epidemiological data are also inconsistent, although consumption of nonfermented soy products, such as soymilk and tofu, exhibited inconsistent pattern of its efficacy on cancer concerns. Protective effects were observed for both hormone- and nonhormone-related cancers. While a definitive statement that soy reduces cancer risk cannot be made at this time, there is sufficient evidence of a protective effect to warrant continued investigation.
9. Potter SM, et al. Soy protein and isoflavones: their effects on blood lipids and bone density in postmenopausal women.[8]                                                              Am J Clin Nutr 1998;68(suppl):1375S-9S.

A double-blind, parallel-group study conducted over a 6-month period in 66 postmenopausal women to examine the effect on blood lipids and bone density of soy protein (40 g/d) containing varying concentrations of isoflavones.  Participants were hypercholesterolemic and living freely in the community. A 14-day control period in which participants followed a National Cholesterol Education Program Step 1 low-fat, low-cholesterol diet was followed by a 6-month period in which subjects were randomly assigned to either 1)

Step 1 diet with 40 g protein daily from casein and nonfat dry milk (control) 2) Step 1 diet with 40 g protein daily from isolated soy protein containing 1.39 mg isoflavones/g protein, or 3) Step 1 diet with 40 g protein daily from isolated soy protein containing 2.25 mg isoflavones/g protein. Significant increases were observed in bone mineral content and density in the lumbar spine for the group taking the higher isoflavone-containing product as compared with the control group.

No significant decreases in total cholesterol or total triacylglycerols were observed in the subjects taking isoflavones, although HDL cholesterol rose significantly in both groups as compared with the control group. In sum, both the moderate- and high-concentration isoflavone dosages decreased risk factors for cardiovascular disease, but only the higher concentration demonstrated an ability to protect against spinal bone loss.

References:

Alpro. (2006). Soya: the plant. the food.   Retrieved March 6, 2007, from http://www.sojanet.com/alpro/UK_en/plant_and_food/history/index.html

Anderson, J. W., B.M. Johnstone, M.E. Cook-Newell. (1995). Meta-analysis of the effects of soy protein intake on serum lipids. New Engl Journal of Medicine, 333(5), 276–282.

Duke, J. A. (1983). Handbook of Energy Crops.   Retrieved March 5, 2007, from http://www.hort.purdue.edu/newcrop/duke_energy/Glycine_max.html

Holt, S. (1996). Soya for Health. New York: Mary Ann Liebert, Inc.

Kurowska EM, J. J., Spencer JD, et al. (1997). “Effects of substituting dietary soybean protein and oil for milk protein and fat in subjects with hypercholesterolemia.” Clinical and Investigative Medicine, 20(3), 162-170.

MedlinePlus. (2006, August, 2006.). Soy: Glycine Max.   Retrieved March 6, 2007, from http://www.nlm.nih.gov/medlineplus/print/druginfo/natural/patient-soy.html

Petrakis NL, Barnes S, King EB, et al. “Stimulatory influence of soy protein isolate on breast secretion in pre and postmenopausal women.” Cancer Epidemiology, Biomarkers & Prevention. 5(10):785-94, 1996 Oct.

Pollard M & Luckert PH. “Influence of isoflavones in soy protein isolates on the development of induced prostate-related cancers in L-W rats.” Nutrition & Cancer. 28(1):41-5, 1997.

Provamel at http://www.provamel.de/english/provamel-soy-plant.htm

Solomon, A. a. B. J. Soya It’s What’s for Dinner Retrieved March 6, 2007, from http://www.geocities.com/chadrx/soya.html

Soy: Health Benefits.   Retrieved March 6, 2007, from http://www.enotalone.com/article/9401.html

 Soybeans – Gycine Max. Newly Developed Extracts Series   Retrieved March 6, 2007, from http://www.mdidea.com/products/new/new061.html

Wagner JD, C. W., Anthony MS, et al. (1997). “Dietary soy protein and estrogen replacement therapy improve cardiovascular risk factors and decrease aortic cholesteryl ester content in ovariectomized cynomolgus monkeys.” Metabolism: 46(6):698-705, 1997 Jun. Clinical &; Experimental  46(6), 698-705.

White, F. A. Popular Natural Remedies, Part VIII. Pharmacy.   Retrieved March 5, 2007, from http://www.wright.edu/admin/fredwhite/pharmacy/popular_nremedies8.html

[1] Source: Bock.D., MPI Köln; Margarine Institut, Hamburg from http://www.biologie.uni-hamburg.de/b-online/schaugarten/Glycinemax/Soya_Bean.html

[2] Source:  http://www.mdidea.com/products/new/new061.html

[3] Source: Bock, D.

[4] Provamel at http://www.provamel.de/english/provamel-soy-plant.htm

[5] Soy Isoflavones  PDR Health at http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/soy_0238.shtml

[6] This mechanism is the same as many new cancer treatments.

[7] R. Pitt-Rivers and J.R. Tata; The Thyroid Hormones; Pergamon Press, New York, 1959

[8] From the website  http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9848502&dopt=Abstract