MADISON, Wis.—Eating more soybeans, which contain high levels of the antioxidant tocopherol, may help prevent cardiovascular disease and cancer, according to new research from McGill University.
Researchers investigated tocopherols concentration and stability, with an emphasis on α-tocopherol, among early-maturing genotypes grown in multiple environments, and determined the relationship between tocopherols concentration and other important seed characteristics. Their findings are published in the September-October issue of Agronomy Journal. The research was also presented in Beijing, China at the 8th World Soybean Research Conference in August 2009.
“The large variation observed among genotypes for α-tocopherol, the relatively high stability of genotypes performance across environments, and the lack of negative correlation with other important seed characteristics suggest that selection for high α-tocopherol will be possible,” said Philippe Seguin, who led the study. “Such characteristics will also help in the development of functional foods, which requires consistency in concentrations of health-beneficial compounds.”