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Valorization of Legume By-Products Based on Polyphenols and Protein Contents for Potential Nutraceutical Applications.
Antioxidants (Basel)
December 2024
Department for Life Quality Studies, University of Bologna, Corso D'Augusto 237, 47921 Rimini, Italy.
A significant amount of agri-food by-products is generated by large food industry production lines. Aligned with the principles of a circular economy, this project aims to recycle and valorize legumes, such as beans, green beans and soy by-products characterized by different heat treatments, maturation stages and cultivation methods. The valorization of food waste involved the development of an Ultrasound-Assisted Extraction (UAE) method to isolate polyphenols.
View Article and Find Full Text PDFExploring the Complex Mechanisms of Isoflavones: From Cell Bioavailability, to Cell Dynamics and Breast Cancer.
Phytother Res
December 2024
Université de Rennes, Inserm, EHESP, Irset (Institut de Recherche en Santé, Environnement et Travail) - UMR_S 1085, Rennes, France.
In Western countries, the increase in the consumption of soy-derived products raises the population's exposure to isoflavones. These molecules, present in many foods, have numerous effects on the body's cells, including regulation of the transcription and epigenetics, cell signaling, cell cycle, cell growth, apoptosis, and oxidative stress. However, despite the multitude of studies conducted, on these compounds, it remains difficult to draw definitive conclusions regarding their safety or dangerousness in the diet.
View Article and Find Full Text PDFProtective, Anti-Inflammatory, and Anti-Aging Effects of Soy Isoflavones on Skin Cells: An Overview of In Vitro and In Vivo Studies.
Molecules
December 2024
Department of General and Pediatric Ophthalmology, Medical University of Lublin, 20-079 Lublin, Poland.
Article Synopsis
- Isoflavones, particularly found in soy, are widely studied for their health benefits and are important ingredients in various cosmetic formulations.
- They possess anti-inflammatory, protective, and antioxidant properties, making them promising for combating signs of skin aging.
- The review highlights their molecular mechanisms on skin cells, aiming to improve the development of functional cosmetics and potential clinical applications.
Fermented soy products: A review of bioactives for health from fermentation to functionality.
Compr Rev Food Sci Food Saf
January 2025
Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany.
The increasing prevalence of metabolic diseases and the global drive toward achieving Sustainable Development Goals (SDGs) underscore the need for sustainable, nutrient-dense foods. Soybeans (Glycine max), a critical global crop, offer promising solutions; however, their predominant use as animal feed raises concerns regarding food security and environmental sustainability. Fermented soy products-including tempeh, natto, and miso-are rich in bioactive compounds such as peptides and isoflavones, which offer potential therapeutic effects and hold cultural and nutritional significance.
View Article and Find Full Text PDFHistidine and soy isoflavones co-ingestion induces browning of white adipose tissue and promotes lipolysis in female rats.
Exp Anim
December 2024
Department of Registered Dietitians, Faculty of Health and Nutrition, Bunkyo University.
Beige adipocytes arise from white adipocytes in response to cold or other stimuli, known as browning of white adipose. Beige adipocytes play a role similar to that of brown adipocytes, express high levels of uncoupling protein 1 (UCP1), and are responsible for energy consumption via heat production, thus aiding in fat loss. Although histidine (His) and soy isoflavone (Iso) co-ingestion reportedly reduces food intake, body weight, and fat accumulation in female rats, the underlying mechanism remains unclear.
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