The bacterial metabolism of soy consumption may reduce dementia risk
Researchers found that equol did not seem to affect levels of amyloid beta deposited in the brain but it was linked with reduced volumes of white matter lesions. Sekikawa and his team found that equol production was not affected by high levels of isoflavones, which are soy nutrients that can be metabolized to equol.
Sekikawa believes that the ability to make equol using soy isoflavones could be the key to unlocking the protective health benefits of a diet rich in soy. His team has shown previously that equol is associated with lower heart disease risk. Heart disease and cognitive decline are strongly linked. Equol production may help protect both the brain and the heart.
Researchers at the University of Pittsburgh Graduate School of Public Health have discovered that a metabolite formed after consumption of soy can reduce a major risk factor for dementia.
The study published in Alzheimer’s & Dementia Translational Research & Clinic Interventions today reports that older Japanese men and woman who produce equol, a metabolite created by certain gut bacteria, display lower levels of lesions on the white matter of the brain.
Akira Sekikawa is an associate professor at Pitt Public Health and the lead author of this study. She said that white matter lesions were a significant risk factor for cognitive decline, Alzheimer’s disease, and mortality from all causes. \”We found that people who are unable to produce equol have 50% more white-matter lesions than those who can. This is a surprising effect.\”
Source:
https://medicalxpress.com/news/2020-10-bacterial-metabolism-dietary-soy-factor.html
