A metabolite produced following consumption of dietary soy may decrease a key risk factor for dementia — with the help of the right bacteria, according to a new discovery led by researchers at the University of Pittsburgh Graduate School of Public Health.
Their study, published today in the journal Alzheimer’s & Dementia: Translational Research & Clinical Interventions, reports that elderly Japanese men and women who produce equol — a metabolite of dietary soy created by certain types of gut bacteria — display lower levels of white matter lesions within the brain.
