Soya Lecithin

There is no denying the now established fact that soya is good for the health. Not only is it a good source of proteins, it also contains isoflavones genistein and daidzen, all of which contribute to its health-promoting goodness. Recent studies have also shown that soya contains a significant amount of antioxidants, which are chemical substances that help destroy disease causing free radicals.

Nearly all aspects about soybeans have already been studied to determine why this small legume is so beneficial. From tofu to miso to shoryu, soybeans have been consumed widely because it is generally considered as good for the body. But one aspect of soybeans that is only gaining some attention is the presence of soya lecithin.

Admittedly, soya lecithin is not a novel idea. In fact, the first time that lecithin was extracted from soya was in the 1930s. Until that time, the commercial industry derived lecithin from egg yolks. But soon it was discovered that the by product of soybean processing contains substances, which when synthesized yields a surprising amount of soya lecithin. Today, majority of the commercial lecithin we find sold in stores are derived from soybeans.

Soya Lecithin – Its Composition

The term “lecithin” is a generic word used to refer to either phosphatidylcholine (PC) or a group of phosphate acids. Soya lecithin is typically the commercial kind, which consists of three types of phospholipids: phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI). All of these phospholipids are a major component in the formation of cell membranes, along with cholesterol and glycerides.

Soya Lecithin – Its Benefits and Functions

Since its discovery in 1850 by Maurice Gobley, lecithin has been used in a wide variety of food and industrial applications. Decades later, soya lecithin was discovered and the substance became a multifunctional, flexible and versatile tool best known for its emulsifying properties.

Soya lecithin helps promote solidity in margarine and give consistent texture to dressings and other creamy products. It also used in chocolates and coatings and to counteract spattering during frying. In addition, soya lecithin boasts of a unique lipid molecular structure which makes it idea for pharmaceutical and cosmetic applications and various industrial uses such as paints, textiles, lubricants, and waxes.

But while soya lecithin has many functional benefits, recent studies have been focusing on its purported health benefits. There is no arguing that lecithin, or more accurately phosphatidylcholine plays a significant role in the cell. It contributes to its structural integrity, facilitate the movement of fluids in and out, and eases cell communication. Its presence and its perceived role in brain functioning has led many scientists to surmise that lecithin may aid in brain-related disorders, including dementia, memory loss, Alzheimer’s disease, and many others.

Lecithin is also said to help keep the liver healthy. By keeping fats dispersed in the water, lecithin prevents these fats from accumulating in the liver, thus helping put a stop to some of the causes of cirrhosis.

But while phosphatidylcholine and its synthesized form, choline, seem to accomplish all these, studies have failed to make a significant connection between the intake of soya lecithin and treatment of these symptoms.

Soy Protein Versus Whey Protein

Identified as a “complete” nutrient building block, soy protein can be obtained from soybeans which are known to be sated with all the amino acids essential for the health of human beings. This should be present in one’s diet since the body is not capable of self- reproduction. In the otherhand, whey protein is also a very good source for vitamins and minerals needed that can be quickly absorbed.

Putting that you have been working on to obtain those lean muscles, there has been this fuss over soy protein versus whey protein, wherein which of the two will be able to provide better results. However, there actually is no difference between both but are the same with a lot of other things. There will always be a demarcation line that will set each other part and will also aid you in making those decisions for the improvement of your diet.

According to the study conducted by a medical doctor by the name of Aaron Tabor, soy protein versus whey protein has a bigger advantage especially when it comes to your exercise. There were academic researchers from the Ohio State University (OSU) who have just finished an extensive analysis. They concluded that soy protein has a higher effect on antioxidant status. Meaning, the body is capable of deactivating free radicals that are generated during times of sweating profusely.

The matter with soy protein versus whey protein should then be given greater notice especially for those who are fond of performing vigorous calisthenics. Unbelievable as it may sound but neutralizing free radicals can be very harmful to the tissues. An examination was made where men who volunteered to take part in a weight training program were provided with protein bars to be consumed for nine weeks. Later, it revealed that there was a sound aftermath with soy protein while there was a slow production in whey protein.

On lipid peroxides, soy protein versus whey protein also sounded a bell as the levels quickly reduced in soy protein within five minutes while there was constancy for about twenty- four hours in whey protein. All the investigations done basically had similar findings. There is also another that suggests soy protein to diminish oxidative stress that can be found in saponins and isoflavones. Saponins are steroid alkaloids with a nitrogen operation while isoflavones is an organic compound acting as phytoestrogens.