Oct 22, 2020
Bacterial metabolism of dietary soy may lower risk factor for dementia
Posted by Kevin Huang in categories: biotech/medical, life extension, neuroscience
The researchers found that while equol production did not appear to impact levels of amyloid-beta deposited within the brain, it was associated with reduced white matter lesion volumes. Sekikawa’s team also discovered that high levels of isoflavones—soy nutrients that are metabolized into equol—had no effect on levels of white matter lesions or amyloid-beta when equol wasn’t produced.
According to Sekikawa, the ability to produce equol from soy isoflavones may be the key to unlocking protective health benefits from a soy-rich diet, and his team has previously shown that equol production is associated with a lower risk of heart disease. As heart disease is strongly associated with cognitive decline and dementia, equol production could help protect the aging brain as well as the heart.
A metabolite produced following consumption of dietary soy may decrease a key risk factor for dementia—with the help of the right bacteria, according to a new discovery led by researchers at the University of Pittsburgh Graduate School of Public Health.
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