{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/20611"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/20611","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"The hypolipidemic and antioxidant effects of soy constituents","abstract":"Three studies were designed to investigate the effects of soy constituents on risk factors of cardiovascular disease in humans. The first two studies were human studies investigating the effect of soy protein on hyperlipidemia. The third study was an in vitro study investigating the effect of soy isoflavones on the oxidation of human LDL.","abstract_html":"Three studies were designed to investigate the effects of soy constituents on risk factors of cardiovascular disease in humans. The first two studies were human studies investigating the effect of soy protein on hyperlipidemia. The third study was an in vitro study investigating the effect of soy isoflavones on the oxidation of human LDL.","abstract_has_math":false,"creators":["Bakhit, Raga Mukhtar"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":["Klein, Barbara P."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-05-07T12:44:13Z","date_published":"2011-05-07T12:44:13Z","updated_at":"2026-07-22T22:25:16Z","subjects":["Health Sciences, Nutrition"],"languages":["eng"],"rights":["Copyright 1996 Bakhit, Raga Mukhtar"],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(UMI)AAI9712194","9780591197358","AAI9712194"],"render_values":[{"text":"(UMI)AAI9712194","href":null,"code":true},{"text":"9780591197358","href":null,"code":true},{"text":"AAI9712194","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/20611","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Klein, Barbara P."]},{"key":"dc:creator","label":"Author","values":["Bakhit, Raga Mukhtar"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2011-05-07T12:44:13Z","10000-01-01","1996"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Health Sciences, Nutrition"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 1996 Bakhit, Raga Mukhtar"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["(UMI)AAI9712194","http://hdl.handle.net/2142/20611","9780591197358","AAI9712194"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Three studies were designed to investigate the effects of soy constituents on risk factors of cardiovascular disease in humans. The first two studies were human studies investigating the effect of soy protein on hyperlipidemia. The third study was an in vitro study investigating the effect of soy isoflavones on the oxidation of human LDL.","In Study 1, 26 mildly hypercholesterolemic men consumed 50 g of isolated soy protein per day, with or without soy fiber, in conjunction with a low fat/low cholesterol diet. Significant reductions in plasma cholesterol were observed compared to baseline and control nonfat dry milk (p $$5.7 mmol/L were considered, significant reductions in total cholesterol were observed for the soy protein treatments. Also correlation analysis showed that as baseline cholesterol concentrations increased, the cholesterol lowering response to soy protein increased.","In Study 3 a crude isoflavone extract (CIE) from soy flour, as well as the isoflavones daidzein and genistein, were incubated with human LDL in the presence of copper, an oxidizing agent. The extent of LDL oxidation was measured by means of thiobarbituric acid reactive substances (TBARS). A significant decrease in LDL oxidation was observed with addition of 800 $\\mu$g/ml of CIE, as well as, with addition of genistein at concentrations ranging from 425 to 1700 $\\mu$M (p $<$.05). No significant effects were observed for daidzein.","It can be concluded from Studies 1 and 2 that soy protein is effective in lowering cholesterol concentrations in men with elevated levels of blood cholesterol. Study 3 suggests that there may be a potential for soy isoflavones to inhibit LDL oxidation in vitro.","Made available in DSpace on 2011-05-07T12:44:13Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9712194.pdf: 7252231 bytes, checksum: b189142084ff9e79767cc203d918f01a (MD5) Previous issue date: 1996","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:45:04Z Item is restricted indefinitely.","Restriction data tranferred 2014-07-01T11:19:55-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission","ETDs are only available to UIUC Users without author permission","U of I Only"]},{"key":"dc:title","label":"Title","values":["The hypolipidemic and antioxidant effects of soy constituents"]}]}],"canonical_facts":{"dc:contributor":["Klein, Barbara P."],"dc:creator":["Bakhit, Raga Mukhtar"],"dc:date":["2011-05-07T12:44:13Z","10000-01-01","1996"],"dc:description":["Three studies were designed to investigate the effects of soy constituents on risk factors of cardiovascular disease in humans. The first two studies were human studies investigating the effect of soy protein on hyperlipidemia. The third study was an in vitro study investigating the effect of soy isoflavones on the oxidation of human LDL.","In Study 1, 26 mildly hypercholesterolemic men consumed 50 g of isolated soy protein per day, with or without soy fiber, in conjunction with a low fat/low cholesterol diet. Significant reductions in plasma cholesterol were observed compared to baseline and control nonfat dry milk (p $$5.7 mmol/L were considered, significant reductions in total cholesterol were observed for the soy protein treatments. Also correlation analysis showed that as baseline cholesterol concentrations increased, the cholesterol lowering response to soy protein increased.","In Study 3 a crude isoflavone extract (CIE) from soy flour, as well as the isoflavones daidzein and genistein, were incubated with human LDL in the presence of copper, an oxidizing agent. The extent of LDL oxidation was measured by means of thiobarbituric acid reactive substances (TBARS). A significant decrease in LDL oxidation was observed with addition of 800 $\\mu$g/ml of CIE, as well as, with addition of genistein at concentrations ranging from 425 to 1700 $\\mu$M (p $<$.05). No significant effects were observed for daidzein.","It can be concluded from Studies 1 and 2 that soy protein is effective in lowering cholesterol concentrations in men with elevated levels of blood cholesterol. Study 3 suggests that there may be a potential for soy isoflavones to inhibit LDL oxidation in vitro.","Made available in DSpace on 2011-05-07T12:44:13Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9712194.pdf: 7252231 bytes, checksum: b189142084ff9e79767cc203d918f01a (MD5) Previous issue date: 1996","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:45:04Z Item is restricted indefinitely.","Restriction data tranferred 2014-07-01T11:19:55-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission","ETDs are only available to UIUC Users without author permission","U of I Only"],"dc:identifier":["(UMI)AAI9712194","http://hdl.handle.net/2142/20611","9780591197358","AAI9712194"],"dc:language":["eng"],"dc:rights":["Copyright 1996 Bakhit, Raga Mukhtar"],"dc:subject":["Health Sciences, Nutrition"],"dc:title":["The hypolipidemic and antioxidant effects of soy constituents"],"dc:type":["text"],"thesis:degree_discipline":["Food Science"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:25:16Z"}