Besides a decline in estrogen and testosterone, which we associate with menopause in women and andropause in men, another key hormone diminishes with advancing age—human growth hormone (HGH), produced by the pituitary gland.
In the wake of falling HGH levels comes a host of musculoskeletal, metabolic and mental conditions and issues. For example, you may experience reductions in your skeletal muscle and bone mass strength, fat retention around your waist, loss of vitality, heightened cardiovascular risks and a decline in your mental functions.
As with hormone replacement therapy for estrogen and testosterone loss, HGH replacement therapy has shown some positive effects in treated persons. However, it remains a controversial approach because of medical concerns about its long term safety, particularly as it relates to the onset of some cancers. Research is continuing.
As an alternative to direct HGH replacement, an entire body of plant-based science has emerged over the past decade experimenting with ways to use phytochemicals from various plants to provide safe and effective treatments for HGH loss. Phytochemicals are produced by plants as a defense against diseases and pests, and there are thousands of different types of them.
In a March 2018 review of these science findings, by a team of European endocrinologists, they identified three isoflavone phytochemicals—genistein, daidzein and equol—as being particularly promising treatment options. These chemicals are commonly found in such foods as soy, chickpeas and fava beans.
Soy isoflavone supplementation, according to the research team, are “potentially cheap substances whose easy application shows a number of benefits when it comes to the wide spectrum of ageing symptoms,” including HGH loss and its related health conditions.
We will continue keeping you informed as soy isoflavone-based therapies for ageing continue to be developed and clinically tested.
“Somatopause, weaknesses of the therapeutic approaches and the cautious optimism based on experimental ageing studies with soy isoflavones.” Ajdzanovic VZ. Et al. EXCLI Journal. March 2018.