Scientists Reduce Cholesterol with Foods Made With Soybeans and Amaranth

14 Oct 2015 --- Scientists have developed a supplement to maintain optimal health that contributes to the growth and development of children and adolescents. It also prevents osteoporosis and certain cancers such as breast and prostate.

Prosoma is a protein supplement made from soy and amaranth, which as well as contributing to lowering cholesterol and preventing osteoporosis, is inexpensive and was created by a group of students from the Interdisciplinary Center for Health Sciences (CICS), at the National Polytechnic Institute.

Students Andrea Judit Felix Palacios, Eva Strong Yazmín Sierra, Ana Luisa Ramirez Reyes and Cesar Ramos Arrioja, explained that proteins, made up of chains of amino acids, are critical to maintaining good health as they contribute to the growth of children and adolescents, just as they develop muscle and optimize performance in athletes.

The Prosoma supplement was made with soy and amaranth, foods that help lower cholesterol, prevent osteoporosis and certain cancers such as breast and prostate cancer. As opposed to commercial products, it contains no animal protein or chemical additives.

The team of students are studying Nutrition at the CICS Milpa Alta, and assure that the mixture of these foods, supplemented with small pieces of blueberry, form a functional food containing omegas 3 and 6, vitamins A, C, B1, B2 , B3, B6, K, folic acid, vitamins C and E, plus calcium, magnesium, iron, zinc, iodine, copper, selenium, phosphorus, potassium, fluorine and manganese.

If the creators agree, the further development of Prosoma could help in combating malnutrition suffered by children between five and 12 years in some regions. It can also be consumed by people of all ages, particularly by athletes who wish to strengthen their muscles.

To prepare the product, polytechnic students followed NOM-051, which refers to the general specifications of food labeling and the Codex Alimentarius, which is a global reference point for consumers, food producers and processors.