Bioactive sphingolipids are constituents of soy and dairy products
2002
Ahn, E.H. | Schroeder, J.J.
Dietary sphingolipids have gained attention because of their possible ability to inhibit colon cancer. The purpose of this study was to quantify sphingolipids in soy and dairy products, 2 food groups that are associated with protection against colon cancer. Sphingolipids were extracted with chloroform and methanol, and quantified by HPLC. The concentrations of total sphingolipids (nmol/g of dry weight) were: full fat soy flakes, 609; soy flour, 610; isolated soy protein, 210; nonfat dry milk, 203; Swiss cheese, 167; and yogurt, 138. Most sphingolipids were complexed with sphingosine as the predominant sphingoid base backbone. The results also indicate that total lipid content is not a good predictor of the relative content of sphingolipids in soy and dairy products.
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