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Furthermore, another piece of research, published in the journal Antioxidants, found that consuming soy flour rich in the protein B-conglycinin might bring about even more potent reduction.
The research team discovered that this soy product cut high cholesterol and other lipid levels by as much as a whopping 70 percent.
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The team looked at 19 soybean flour varieties, each of which contained different proportions of two proteins – glycinin and B-conglycinin.
The proportion of glycinin in these varieties ranged from 22 percent to 60 percent while the B-conglycinin ratio ranged from 22 percent to 52 percent.
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