5 cardiovascular benefits in soy products

Unsaturated fatty acids, soy lecithin

Soybeans have low fat content and are mainly unsaturated fatty acids; they also contain a certain amount of soybean lecithin. Unsaturated fatty acids can reduce bad cholesterol and total triglycerides. Unsaturated fatty acids and lecithin can promote the normal transport and metabolism of cholesterol, prevent the deposition of cholesterol on blood vessel walls, and help prevent hyperlipidemia and atherosclerosis.

Phytosterols (phytosterols)

Soybeans and their products do not contain cholesterol, but contain plant sterols. Plant sterols have a similar structure to cholesterol and can competitively inhibit the absorption of excess cholesterol.

Although cholesterol has a certain effect on the human body, modern people tend to consume too much rather than insufficient cholesterol. The Chinese Nutrition Society recommends that the daily intake of cholesterol is 300 mg, and the cholesterol content of an egg is close to 300 mg. Excessive cholesterol intake is one of the important causes of cardiovascular disease.

Soy isoflavones

Soy isoflavones are plant polyphenols and have certain antioxidant effects, which are helpful in scavenging free radicals in the human body, preventing lipid peroxidation, and have a certain preventive effect on cardiovascular diseases.

In addition, the most “famous” function of soy isoflavones is that as phytoestrogens, it participates in the regulation of human estrogen, and it is a two-way regulation. It is particularly effective in preventing osteoporosis in menopausal women, and it has a certain effect in preventing prostate cancer in men.

Dietary fiber, soy oligosaccharides

Soybeans are rich in dietary fiber (the dietary fiber content of soybeans is as high as 10% to 15%). The dietary fiber in soybeans includes water-soluble and water-insoluble dietary fibers. Both types of dietary fiber can enhance satiety, reduce fat absorption, and have the effect of losing weight and controlling weight.

The soy oligosaccharides contained in soybeans are water-soluble cellulose, so they have the unique functional properties of water-soluble dietary fiber, such as slowing down the rise of blood sugar and absorbing excess cholesterol, thus benefiting cardiovascular health.


The calcium content in soybeans is very rich, and the calcium content in every 100 grams of soybeans is as high as about 200 mg. Calcium contributes to cardiovascular and cerebrovascular health. It is recognized that calcium deficiency can increase blood pressure and lead to cardiovascular and cerebrovascular diseases.

Studies have found that people who consume less than 300 mg of calcium per day are 2 to 3 times more likely to develop high blood pressure than people who consume 1,200 mg of calcium per day. Patients with hypertension can lower their blood pressure by taking appropriate calcium supplements every day; taking antihypertensive drugs while supplementing with calcium is more effective than taking antihypertensive drugs alone. Calcium is involved in blood pressure regulation in every aspect. Intracellular calcium is an important mediator for smooth muscle contraction, affecting the contraction and elasticity of blood vessels. If the blood calcium concentration is low, the cell membrane will become very sensitive to excitatory stimuli.