Soy lecithin is allied to the brain and controls cholesterol
If there is a controversial food that time is pointed out as beneficial and time as villain, this one has name: SOYA. The reason soy is being questioned, according to the group of ecologically correct activists, is that today it is genetically modified, that is, transgenic, a word that scares more than it really means something perverse to health, at least based on studies The current evidence still lingers in the sense of understanding that various nutrients found in soybeans, which are still present in the diet, are not yet able to prove this fact, but that only time, with continuous use in human food, have potential health benefits. It is important to understand that soy is composed of several different parts, such as the oil fraction and another protein fraction. Some soy proteins, such as dadzein and genistein, have proven to be beneficial in reducing the symptoms of menopause, a fact widely proven by studies. In the oily fraction of soybean we find lecithin, an organic compound (phospholipids) formed by one or more fatty acids associated with other nutrients such as serine, choline, inositol, forming phosphatidylserine, phosphatidylcholine and phosphatidylinositol respectively, in addition to phosphatidic acid, calcium, phosphorus and vitamin E. This group of substances is called LECITHIN. Lecithin can be found naturally in soybeans, egg yolk, wheat germ and sunflower seed as well as being "produced" on a larger scale by the industry through biochemical techniques.
Very used by the food industry, its emulsifying power , ie helping the liquid part of the food to mix homogeneously with the oily part of it, bringing stability to this mixture, soy lecithin is an easy figure in the preparation of chocolates, cookies, milk powder, margarines, ice creams, pasta and baking Even the cosmetic industry is used, such as creams and ointments.
The benefits of soy lecithin to human health, used as a food supplement in capsules, have already been proven by studies in the last decades. Its most studied components and the claim of its benefits are phosphatidylserine, choline and phosphatidylinositol.
Some studies have evaluated the effects of phosphatidylserine and its most evident benefits were:
Improvement of cognition, ie brain functions as attention and memorization in the elderly with degenerative brain disease
- Better tolerance to stress in individuals submitted to stressful environments, due to the probable action of phosphatidylserine on the hormonal axis hypothalamus-pituitary-supra renal, balancing levels of cortisol that is the hormone responsible for the adaptation of the Choline is a key nutrient in the formation of acetylcholine, which is one of the neurotransmitters responsible for the storage and retention of information by the brain. For this reason, studies have concluded that soy lecithin favored brain health in adults and the elderly. Another important function of choline is to preserve some liver functions, such as bile production and proper digestion of food, as well as being essential for liver cell renewal (hepatocytes). Studies have shown the protective effect of soy lecithin on the liver of rats exposed to chronic alcohol intake.
- Phosphatidylinositol, another component of soy lecithin, acts to protect brain neurons, preserving their functions and acting as an antioxidant. Several other studies have also shown that soy lecithin helps control blood cholesterol levels in the blood by lowering "bad" (LDL) cholesterol and increasing "good" cholesterol levels, cholesterol (HDL), a fact that may explain why consuming at least 25 grams of soy daily reduces the risk of heart disease. Another mechanism of action of soy lecithin is to decrease the formation of fat plaques in the arteries, reducing the risk of heart attacks and improving blood circulation.Although it is claimed that soy lecithin helps in weight loss, no study has actually confirmed this fact, and this benefit has been left in the field of speculation. There are also no reports of studies confirming its action on hormonal "balance" or as a decrease in the symptoms of menopause, remembering that this benefit has been proven with the soy isoflavones (genistein and dadzein), being the protein part of this grain and not exactly soybean lecithin.
It is worth mentioning that there are limits and adequate doses to use soy lecithin as a food supplement, ranging from 500 mg to a maximum of 2 grams per day and found in 500 mg or 1,000 mg capsules. Use in pregnant women and in people with hypersensitivity to soy is not recommended. Excessive consumption can lead to side effects such as abdominal pain, nausea and nausea, gas and a feeling of puffiness in the belly.
When in doubt, after all the above, talk to your doctor or nutritionist to guide you in the best way. insert the soy lecithin in your daily routine.
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