soy reduces Diabetes Risk

Nutrition scientists (led byYoung-Cheul Kim, University of Massachusetts Amherst) say the molecular pathway that lets "foods rich in soy bioactive compounds" called isoflavones, lower the risk of diabetes and heart disease. Soy is a common source of isoflavines, it's able to lower cholesterol, decrease blood glucose levels and improve glucose tolerance in people with diabetes. Kim says "We found that daidzen and equol enhanced adipocyte formation of fat cells,through the activation of a key transcription regulator, the same receptor that mediates the insulin sensitizing effects of anti-diabetes drugs. They seem to work in a similar manner as anti-diabetic drugs on the market." The downstream responses increased three proteins, and enhanced glucose uptake and insulin sensitivity.The new findings help them understand the cellular mechanisms and fill a gap in their observations and clinical studies on the anti-diabetic benefits of soy.