The proteins contained in soy could play a fundamental role in reducing the accumulation of triglycerides in the liver, with particular reference to those who are in a condition of obesity. Fats are metabolized by the liver but, in obese people, the transport of them to adipose tissues can slow down to the point of generating dangerous accumulations in this organ, so much so as to compromise its correct functioning.
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Le protein contained in the soy could play a key role in reducing the accumulation of triglycerides in liver, with particular reference to those who are in a condition of obesity. Fats are metabolized by the liver but, in obese people, the transport of them to adipose tissues can slow down to the point of generating dangerous accumulations in this organ, so much so as to compromise its correct functioning.
According to some researchers at Illinois University, soy would be able to help the liver return to at least partially normal functioning. Within it, fats should never accumulate, but this can happen if the body is overloaded with it. According to Professor Hong Chen, a professor of food science and human nutrition, a third of Americans would suffer from the problem, often without their knowledge, with the risk that the liver could fail at any moment.
Researchers have identified intake of soy and soy-based foods such as tofu or vegetable milk, can alleviate the condition of stress and overload to which the liver is subjected. On the basis of laboratory tests it has been hypothesized that the dietary supplement of soy is able to act effectively in reduction of accumulations of triglycerides at the level of the liver.
From subsequent test-tube studies, it was found that soy can positively interact in making the liver work of fat disposal lighter, as soy proteins would be able to restore a crucial signaling pathway in fat metabolism carried out by that body. The new discovery, given the encouraging results obtained, was officially presented by the experts at the Experimental Biology Meeting in San Diego.
Marta Albè
