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Scientists have shown that soy has antioxidant properties and that eating soy can help to reduce free radicals (1-3). In rats fed soy isoflavones for 24 weeks, the activities of enzymes (named “superoxide dismutase” and “catalase”) that breakdown free radicals to harmless oxygen and water were increased (3). When the rats were fed soy foods, these benefits were even greater with increases in superoxide dismutase in the liver and skin. Similar benefits have been seen in human clinical trials. In one study, subjects were given a soy isoflavone extract with high levels of genistein for 4 weeks (1). The patients who took this isoflavone extract showed a decrease in markers of oxidative stress and an increase in total antioxidant capacity (i.e. better ability to neutralize free radicals). In a separate study, seven breast cancer survivors consumed an isoflavone-rich concentrate high in the soy isoflavone daidzein for 24 days and saw an increase in the antioxidant enzyme superoxide dismutase of about 40% (2). The results of these studies suggest that soy with its isoflavones is able to reduce free radicals in the body.

So whether you are working in the yard or relaxing by the pool, don’t forget to include healthy soy protein rich in isoflavones as part of your daily routine to help improve your antioxidant status.

REFERENCES
Chen CY, Bakhiet RM, Hart V, Holtzman G. Isoflavones improve plasma homocysteine status and antioxidant defense system in healthy young men at rest but do not ameliorate oxidative stress inducedc by 80% VO2pk exercise. Annals of Nutrition & Metabolism 2005;49:33-41.

Liu J, Chang SKC, Wiesenborn D. Antioxidant properties of soybean isoflavone extract and tofu in vitro and in vivo. Journal of Agricultural and Food Chemistry, 2005; 53:2333-2340.