Isoflavones are in particularly high concentrations in fermented soy products. Studies show that they can reduce the risk of cardiovascular disease, bone loss and menopausal symptoms and protect against certain cancers. It is also suspected that it potentially useful for the prevention of obesity and diabetes which are associated with weak, chronic inflammation, can be.
adipose tissue is characterized by high levels of macrophages. This are immune cells 'inflammatory Ambassadors' produce. These ambassadors promote not only the occurrence of inflammation, they also disrupt the body's ability to respond appropriately to the blood sugar-regulating hormone insulin, which leads to an increased risk of diabetes.
Previous studies have shown that isoflavones reduce the number of, emitted by macrophages, inflammation ambassadors. So far no one had studied but how isoflavones affect the fat cells. In this new study, the scientists wanted to investigate the effect of three, obtained from soy isoflavones on the secretion of inflammatory molecules in fat cells. Commenting on their results: "The most important discovery of this study is that soy isoflavones reduce the secretion of inflammatory molecules and down regulate the expression of several inflammatory factors."
MPinent et al. Isoflavones reduce inflammation in 3T3-L1 adipocytes. food chemistry 2010th [Epub before print].
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