The role of soybean dietary fiber

 

With the continuous improvement of living standards, more and more people have just begun to pay attention to the maintenance of their own human body, and they also pay more attention to healthy diet. It is expected that a large amount of nutrients can be obtained from the more usual and safe methods of diet matching. Many people are not unfamiliar with soybean dietary fiber. Generally, many people only know that it has many benefits to our human body, but it is not very clear how it is actually good. Let's master the efficacy of soybean dietary fiber.

The efficacy of soybean dietary fiber:

1. Adjust blood sugar and reduce cholesterol.

Soybean dietary cellulose has the ability to fuse and exchange positive ions, and can exchange ca2, pa2, etc. In the ion exchange method, the instantaneous concentration of positive ions is changed, and it has the function of diluent, so it affects the pH value of the digestive system, plasma osmotic pressure and redox reaction location, resulting in an ideal buffering natural environment. More importantly, it can be exchanged with NA in the stomach and intestines to promote the removal of K and NA in the urine and excretory, thereby reducing the NA/K value in the blood, and immediately resulting in the effect of reducing blood pressure. Therefore, the prevention of high blood pressure, heart disease and arteriosclerosis and the excretion of cholesterol and bile acid are closely related to dietary fiber. The water-soluble dietary fiber in soybean fiber has the effect of significantly reducing blood cholesterol concentration.

2. It can improve the conversion of blood sugar level into response.

Soybean dietary cellulose can prevent diabetes and has the effect of adjusting blood sugar levels. Its mechanism of action is that soy dietary cellulose can produce a porous structure in the intestines, increase the viscosity of intestinal juice, prevent food and digestive enzymes from touching enough, and block glucose. The external diffusion slows down the digestion and absorption of glucose, thereby slowing down the digestion and absorption of glucose and reducing blood sugar components.

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