Soy Isoflavone Supplementation Lowers Blood Pressure Of Hypertensive Patients

Soy isoflavone supplements apparently improve the endothelial function of blood vessels of hypertensive patients, leading to a drop in blood pressure, according to a new meta-study by Chinese researchers. The review of findings from eleven clinical trials showed that a daily intake of 65 to 153 mg of soy isoflavones with soy protein for at least a month and up to a year significantly lowered blood pressure in people with  high blood pressure. According to the researchers, the average decrease in blood pressure (5.9 mmHg) compares favorably to decreases induced by antihypertensive agents, such as beta-blockers. The researchers said it is still not clear how soy isoflavones work in hypertensive individuals, but evidence suggests that “oral isoflavone supplementation leads to a significant improvement in endothelial function.”