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Natural compound puerarin may protect against cholestatic liver fibrosis

A recent study published in Current Molecular Pharmacology demonstrates that puerarin-a bioactive isoflavone derived from Kudzu root and widely used in traditional Chinese medicine-may offer significant therapeutic benefits against cholestatic liver fibrosis, a progressive pathological condition arising from impaired bile formation and flow that currently lacks effective pharmacotherapies.

25 Jun 2026

Tomato-soy juice curbs inflammation in obese adults

Drinking tomato-soy juice loaded with compounds shown in animal studies to promote health lowered pro-inflammatory proteins in healthy adults with obesity after four weeks, a new study found.

26 May 2026

Legumes and soy foods may help reduce hypertension risk

A higher dietary intake of soy and legumes is linked to a lower risk of high blood pressure, finds a pooled data analysis of the available evidence, published in the open access journal BMJ Nutrition Prevention & Health.

8 May 2026

Soy-based nutrients may help reduce COPD symptom burden

Higher isoflavone consumption is associated with improved respiratory health in former smokers with COPD, highlighting diet's role in disease management.

28 Apr 2026

Legume and soy consumption may improve COPD symptoms

Consuming legumes and soy-based foods may help improve symptoms of chronic obstructive pulmonary disease (COPD) by reducing inflammation and irritation, according to a new study in the March 2026 issue of Chronic Obstructive Pulmonary Diseases: Journal of the COPD Foundation, a peer-reviewed, open access journal.

23 Apr 2026

Role of food nutrients in reducing oxidative stress linked to micro- and nanoplastics

This narrative review examines how micro- and nanoplastics may contribute to oxidative stress, inflammation, and metabolic dysfunction, including potential links with diabetes. It highlights plant-derived nutrients that activate the Nrf2 pathway as a possible strategy to enhance cellular stress resilience, although most evidence remains preclinical.

15 Feb 2026

Fermented soy boosts memory in older adults

Findings from a study reveal that fermented soy may boost memory function in older adults, especially postmenopausal women, offering dietary cognitive support.

9 Oct 2025

Gut bacteria-metabolized equol shows promise in cancer prevention

Researchers reviewed how soy isoflavones are metabolized by gut bacteria into equol, exploring its role in cancer prevention and treatment. They examined the molecular mechanisms and gut microbiota involved to understand equol's anti-tumor effects.

11 Jul 2024

Children consuming more isoflavones from soy foods exhibit better thinking abilities and attention

A new study found that school-aged children who consumed more isoflavones from soy foods exhibited better thinking abilities and attention.

2 Jul 2024

Study explores the intricate gut-brain-liver connection and its impact on health

Study reviews the gut-brain-liver axis, revealing the complex interplay between these organs in health and disease and the implications for therapeutic interventions, focusing on how gut microbiota affects liver and brain health.

10 Dec 2023

Exploring the impact of soy isoflavones in prostate cancer therapy

The cellular mechanisms of soy isoflavones, genistein, daidzein, and equol.

23 Nov 2023

What are the gastrointestinal benefits of consuming soybean?

In a recent review published in the journal Nutrients, researchers at Australia’s CSIRO reviewed existing literature on the nutritional implications of soy intake concerning the intestinal microbiome.

23 Apr 2023

How does soy consumption affect the risk of type 2 diabetes and cardiovascular diseases?

A higher intake of plant protein could effectively improve metabolic health and lower CVD mortality. Recently, scientists in China reviewed existing literature and conducted a meta-analysis to understand the association between increased soy consumption and the risk of T2D and CVDs. This review is available in the journal Nutrients.

15 Mar 2023

Why we should all eat Kimchi and other Korean fermented foods

A recent study reviews various traditional Korean fermented foods for their various health benefits.

20 Nov 2022

Exploring flavonols in the inhibition of SARS-CoV-2 replication

Researchers assessed the efficiency of flavonols in SARS-CoV-2 inhibition.

4 Jul 2022

Study reveals the oncometabolite role of progesterone in advanced prostate cancer

In a study published in Cell Reports Medicine, a group of Chinese scientists revealed the oncometabolite role of progesterone in advanced prostate cancer and strategies to eliminate its oncogenic effect as an aspect of prostate cancer treatment.

15 Mar 2022

Plant-based diet rich in soy reduces troubling menopause symptoms by 84%

A new study, published by the North American Menopause Society in the journal Menopause, found a plant-based diet rich in soy reduces moderate-to-severe hot flashes by 84%, from nearly five per day to fewer than one per day.

15 Jul 2021

Combination of dietary isoflavones and metabolizing gut bacteria may protect against MS

A new University of Iowa study suggests that metabolism of plant-based dietary substances by specific gut bacteria, which are lacking in patients with multiple sclerosis (MS), may provide protection against the disease.

13 Jul 2021

Tofu nutrients called isoflavones could lower heart disease risk

Researchers from the Harvard Medical School and Brigham and Women's Hospital working in collaboration have found that tofu and other plant-based proteins contain certain nutrients called isoflavones that can help those with heart disease and lower their disease risk.

23 Mar 2020

New methods to decipher how natural substances affect the body’s hormone balance

A team of researchers from Vienna has developed methods of deciphering precisely how plants and medicinal substances affect the body’s own hormone balance. Initial analyses show that in high doses some natural substances promote the growth of breast cancer cells.

24 Feb 2020