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  • Soy protein blocks LDL cholesterol production, reducing risks of metabolic diseases

    Jan 23, 2023 9:45 am by Sharita ForrestDiscovery
    Graduate student Jennifer Kusumah, center; postdoctoral researcher Erick Damian Castañeda-Reyes, right; and undergraduate student Elen Huang, left; examine the antioxidant effects of soybean proteins that can decrease LDL cholesterol storage in human liver cells, potentially curtailing the development of metabolic diseases such as fatty liver disease and atherosclerosis. Photo by Fred Zwicky

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    U of I food scientists discover that soybean varieties with greater proportions of the protein B-conglycinin reduce plasma cholesterol levels and promote liver homeostasis, showing potential for preventing fatty liver disease and atherosclerosis.

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