Hydroxymethylglutaryl-CoA Synthase

Publication Title: 
The Journal of Nutrition

Soy intake reduces cholesterol levels. However, both the identity of the soy component or components that contribute to this reduction and the cellular mechanism producing this reduction are unknown. Soy consists of protein, lipids, fiber, and phytochemicals including isoflavones. We propose that the isoflavone component of soy mediates this effect, at least in part, by affecting cellular sterol homeostasis.

Author(s): 
Mullen, Eimear
Brown, Rachel M.
Osborne, Timothy F.
Shay, Neil F.
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