INVESTIGADORES
ALBARRACIN Ana Lia
artículos
Título:
Effects of soy milk as a dietary complement during the natural aging process
Autor/es:
FONTENLA M; PRCHAL A; CENA AM; ALBARRACÍN AL; PINTOS S; BENVENUTO S; SOSA ML; FONTENLA DE PETRINO S
Revista:
NUTRICIóN HOSPITALARIA
Editorial:
GRUPO AULA MÉDICA S.L
Referencias:
Lugar: MADRID; Año: 2008 vol. 23 p. 607 - 613
ISSN:
0212-1611
Resumen:
Oxidative stress is one mechanism thatcould contribute to the acceleration of aging and age-relateddiseases. On the other hand, because of their antioxidativequalities soybean derived foods could have beneficialeffects on the aging process.Objectives: The aim of our work was to study the effectsof a diet supplemented with soy milk on certain biologicalfeatures of aging in ratsMethods: Male Wistar rats of 3 to 18 months of age,were assigned to one of two diets: 1) Experimental Group,commercial rat formula and soy milk; 2) Control Group,commercial rat formula and water. Every three monthsboth lipid profile and lipid peroxidation were determinedand neuronal cells of hippocampus were counted in controland experimental rats.Results: The soy milk diet significantly improved theplasmatic lipid profile, decreasing serum cholesterol(total as well as LDL) and serum triglycerides, HDL-cholesterolwas significatively higher in experimental animals.The LDL/HDL ratio was thus significantly lowered.The soy diet also produced decreased values of lipid peroxidationin brain, liver and kidney. These effects were significantafter 6 to 9 months. The experimental animalslost fewer hippocampal neurons than the controls. Finallyat 18 months of age, a greater number of surviving animalsin experimental group with respect to the controlone was observed.Conclusions: 1) soy intake could have beneficial effectsas a complement of normal diet, but not as a replacementfor animal proteins and 2) these effects are the result of avery long period (almost lifelong) of consumption of thisdiet.