title: Novel soy germ pasta improves endothelial function, blood pressure, and oxidative stress in patients with type 2 diabetes.
abstract: OBJECTIVE
  To compare the effects of a novel soy germ-enriched pasta, containing isoflavone aglycons, with conventional pasta on endothelial function and cardiovascular risk markers in patients with type 2 diabetes (T2D).
  
  
  METHODS
  This randomized controlled double-blind crossover study compared one serving/day of soy germ pasta and conventional pasta for 8 weeks for effects on brachial artery flow-mediated vasodilation, blood pressure, plasma lipids, oxidized LDL cholesterol, 8-iso-PGF2α, total antioxidant capacity (TAC), glutathione (GSH), and homocysteine.
  
  
  RESULTS
  Isoflavone-enriched pasta significantly improved arterial stiffness (P = 0.005) and reduced systolic (P = 0.026) and diastolic (P = 0.017) blood pressures. Plasma TAC increased (P = 0.0002), oxidized LDL cholesterol decreased (P = 0.009), 8-iso-PGF2α decreased (P = 0.001), GSH levels increased (P = 0.0003), and homocysteine decreased (P = 0.009) consistent with a reduction in oxidative stress. No significant changes were observed with conventional pasta.
  
  
  CONCLUSIONS
  Pasta enriched with biologically active isoflavone aglycons improved endothelial function and had beneficial effects on cardiovascular risk markers in patients with T2D.
authors.affiliation: Clinic of Gastroenterology and Hepatology, University of Perugia, Perugia, Italy.
authors.forename: Carlo
authors.initials: C
authors.lastname: Clerici
authors.forename: Elisabetta
authors.initials: E
authors.lastname: Nardi
authors.forename: Pier Maria
authors.initials: PM
authors.lastname: Battezzati
authors.forename: Stefania
authors.initials: S
authors.lastname: Asciutti
authors.forename: Danilo
authors.initials: D
authors.lastname: Castellani
authors.forename: Nadia
authors.initials: N
authors.lastname: Corazzi
authors.forename: Vittorio
authors.initials: V
authors.lastname: Giuliano
authors.forename: Stefania
authors.initials: S
authors.lastname: Gizzi
authors.forename: Gabriele
authors.initials: G
authors.lastname: Perriello
authors.forename: Giorgio
authors.initials: G
authors.lastname: Di Matteo
authors.forename: Francesco
authors.initials: F
authors.lastname: Galli
authors.forename: Kenneth D R
authors.initials: KD
authors.lastname: Setchell
mesh_terms: D000368:Aged; D001794:Blood Pressure / Q000187:drug effects; D018592:Cross-Over Studies; D003924:Diabetes Mellitus, Type 2 / Q000097:blood / Q000178:diet therapy* / Q000378:metabolism*; D004311:Double-Blind Method; D004730:Endothelium, Vascular / Q000187:drug effects; D005260:Female; D005502:Food; D006801:Humans; D007529:Isoflavones / Q000097:blood / Q000494:pharmacology; D008297:Male; D008875:Middle Aged; D018384:Oxidative Stress / Q000187:drug effects; D013025:Glycine max / Q000737:chemistry*
chemical_list: D007529:Isoflavones