Effect of soy protein on hypercholesterolemia and hypertension to reduce the risk of cardiovascular diseases: Effect of soy protein on hypercholesterolemia and hypertension

Saman Zahid; Tahir Zahoor; Muhammad Nadeem; Muhammad Farhan  Jahangir Chughtai; Adnan Khaliq; Samree Ahsan; Ambreen Sagheer

doi:10.23751/pn.v22i1.7220

Effect of soy protein on hypercholesterolemia and hypertension to reduce the risk of cardiovascular diseases

Effect of soy protein on hypercholesterolemia and hypertension

Authors

Saman Zahid National Institute of Food Science and Technology, University of Agriculture, Faisalabad-Pakistan
Tahir Zahoor National Institute of Food Science and Technology, University of Agriculture, Faisalabad-Pakistan
Muhammad Nadeem Department of Environmental Sciences, COMSATS Institute of Information Technology, Vehari-Pakistan
Muhammad Farhan Jahangir Chughtai Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan- Pakistan
Adnan Khaliq Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan- Pakistan
Samree Ahsan Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan- Pakistan
Ambreen Sagheer Government College of Home Economics, Gulberg, Lahore- Pakistan

DOI: https://doi.org/10.23751/pn.v22i1.7220

Keywords:

soy protein, hypercholesterolemia, hypertension, cardiovascular diseases

Abstract

High blood cholesterol and hypertension are the leading causes of cardiovascular diseases which are one of the leading causes of death worldwide. The current research study was designed to isolate soy protein to be used as nutraceutical agents against hypercholesterolemia and hypertension. Soy protein was extracted and isolate was given to rats for 4 weeks after inducing hypercholesterolemic and hypertensive conditions. Blood samples were collected and analyzed for lipid profile (cholesterol, triglycerides, low density lipoprotein and high density lipoprotein) and serum nitric oxide on 14^th and 42^nd days of study. The results revealed significant decrease in total cholesterol (120.00 to 110.00 ml/dL), triglycerides (87.66 to 74.00 mg/dL), and low density lipoprotein (67.00 to 47.66 mg/dL) while significant increase in high density lipoprotein (29.33 to 50.00 mg/dL) and nitric oxide (24.00 to 50.33 mg/dL) due to the uptake of soy protein isolate for a period of 28 days was observed.

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Published

10-03-2020

Issue

Vol. 22 No. 1 (2020)

Section

Original articles

License

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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How to Cite

Zahid S, Zahoor T, Nadeem M, Jahangir Chughtai MF, Khaliq A, Ahsan S, et al. Effect of soy protein on hypercholesterolemia and hypertension to reduce the risk of cardiovascular diseases: Effect of soy protein on hypercholesterolemia and hypertension. Progr Nutr [Internet]. 2020 Mar. 10 [cited 2025 Feb. 23];22(1):288-96. Available from: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/7220