{"id":45050,"date":"2020-01-25T18:20:04","date_gmt":"2020-01-25T18:20:04","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=45050"},"modified":"2025-04-17T12:24:00","modified_gmt":"2025-04-17T10:24:00","slug":"lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/","title":{"rendered":"L&#8217;olio di soia pu\u00f2 favorire le patologie neurologiche. Studio scientifico"},"content":{"rendered":"<p>Il consumo di olio di soia pu\u00f2 favorire l&#8217;insorgenza di alcune patologie neurologiche come autismo, morbo di Alzheimer ansia, depressione. \u00c8 quanto emerge da uno studio clinico sui ratti, condotto dai ricercatori dell&#8217;Universit\u00e0 della California Riverside (UCR), appena pubblicato su\u00a0<em>Endocrinology<\/em>. (1)<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-light-blue ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/#Olio_di_soia_lo_studio_clinico_sui_topi\" >Olio di soia, lo studio clinico sui topi<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/#I_rischi_del_consumo_di_olio_di_soia\" >I rischi del consumo di olio di soia<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Olio_di_soia_lo_studio_clinico_sui_topi\"><\/span>Olio di soia, lo studio clinico sui topi<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>I ricercatori di UCR<\/strong> hanno sottoposto\u00a0tre gruppi di topi a\u00a0una dieta ricca di grassi vegetali. Somministrando a ciascun gruppo, rispettivamente, olio di soia, olio di soia OGM a ridotto contenuto di acido linoleico, olio di cocco.<\/p>\n<p><strong>Nei due gruppi<\/strong>\u00a0nutriti con olio soia convenzionale e OGM sono emerse un centinaio di alterazioni genetiche dell&#8217;ipotalamo, una struttura cerebrale che regola il metabolismo e la temperatura corporea. Oltre a contribuire alla regolazione &#8211; insieme all\u2019ipofisi &#8211; del sistema endocrino e di quello nervoso. Con implicazioni, tra l\u2019altro, sulla riproduzione, la crescita fisica e la risposta allo stress.<\/p>\n<p><strong>Tra i geni compromessi<\/strong>\u00a0dalla somministrazione di olio di soia\u00a0\u00e8 stato individuato quello che produce l&#8217;ossitocina, nota anche come &#8216;ormone dell&#8217;amore&#8217;. Le ricadute &#8211; secondo i ricercatori &#8211; potrebbero avere conseguenze negative sul metabolismo energetico e sulle funzioni cerebrali, favorendo l&#8217;insorgenza di malattie neurologiche.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"I_rischi_del_consumo_di_olio_di_soia\"><\/span>I rischi del consumo di olio di soia<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Lo stesso gruppo<\/strong>\u00a0di ricerca aveva gi\u00e0 accertato nel 2015 che il consumo di olio di soia provoca obesit\u00e0, diabete, insulino-resistenza e fegato grasso nei topi. (2) Un&#8217;evidenza correlata all&#8217;epidemia di obesit\u00e0 che affligge la popolazione in USA.<\/p>\n<p><strong>L&#8217;olio di soia<\/strong>,\u00a0secondo il Dipartimento per l&#8217;Agricoltura degli Stati Uniti (USDA),\u00a0\u00e8\u00a0il grasso pi\u00f9 utilizzato nel Paese\u00a0da circa mezzo secolo. Viene infatti impiegato nei\u00a0fast food\u00a0per la frittura, sebbene l\u2019elevata quantit\u00e0 di grassi polinsaturi che esso contiene si degradino rapidamente alle alte temperature. Oltre a venire\u00a0aggiunto in margarine e numerosi alimenti ultraprocessati.<\/p>\n<p><strong>Il microbiota intestinale<\/strong>, in un precedente studio clinico randomizzato su\u00a0giovani adulti sani, \u00e8 altres\u00ec risultato subire reazioni avverse a seguito del consumo di olio di soia. Con impatto negativo anche sui profili metabolomici fecali e i fattori proinfiammatori plasmatici, e possibili conseguenze negative \u00a0a lungo termine sulla salute. (3)<\/p>\n<p><strong>Altri prodotti a base di soia<\/strong>, come il tofu e le bevande a base vegetale,\u00a0risultano invece estranei ai rischi sanitari descritti. Proprio in quanto essi contengano piccole quantit\u00e0 di olio e viceversa abbondino in proteine e microelementi, quali gli isoflavoni, considerati favorevoli alla salute. (4)<\/p>\n<p><strong>Note<\/strong><\/p>\n<p>(1)\u00a0Poonamjot Deol, Elena Kozlova, Matthew Valdez, Catherine Ho, Ei-Wen Yang, Holly Richardson, Gwendolyn Gonzalez, Edward Truong, Jack Reid, Joseph Valdez, Jonathan R Deans, Jose Martinez-Lomeli, Jane R Evans, Tao Jiang, Frances M Sladek, Margarita C Curras-Collazo. (2020).\u00a0<em>Dysregulation of Hypothalamic Gene Expression and the Oxytocinergic System by Soybean Oil Diets in Male Mice<\/em>,\u00a0Endocrinology,\u00a0<a href=\"https:\/\/doi.org\/10.1210\/endocr\/bqz044\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/doi.org\/10.1210\/endocr\/bqz044<\/a><\/p>\n<p>(2) Poonamjot Deol, Jane R. Evans, Joseph Dhahbi, Karthikeyani Chellappa, Diana S. Han, Stephen Spindler, Frances M. Sladek. (2015)\u00a0<em>Soybean Oil Is More Obesogenic and Diabetogenic than Coconut Oil and Fructose in Mouse: Potential Role for the Liver<\/em>.\u00a0Plos One\u00a0<a href=\"https:\/\/doi.org\/10.1371\/journal.pone.0132672\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/doi.org\/10.1371\/journal.pone.0132672<\/a><\/p>\n<p>(3)\u00a0Jim Mann, Yi Wan, Andrew Sinclair, et al. (2019).\u00a0<em>Effects of dietary fat on gut microbiota and faecal metabolites, and their relationship with cardiometabolic risk factors: a 6-month randomised controlled-feeding trial<\/em>.\u00a0Gut Microbiota; 0:1\u201313,\u00a0<a href=\"https:\/\/gut.bmj.com\/content\/early\/2019\/01\/18\/gutjnl-2018-317609\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/gut.bmj.com\/content\/early\/2019\/01\/18\/gutjnl-2018-317609<\/a><\/p>\n<p>(4) Zhou T, Meng C, He P. (2019).\u00a0<em>Soy Isoflavones and their Effects on Xenobiotic Metabolism<\/em>.\u00a0Curr Drug Metab. 2019;20(1):46\u201353. doi:10.2174\/138920021966618042717021<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il consumo di olio di soia pu\u00f2 favorire l&#8217;insorgenza di alcune patologie neurologiche come autismo, morbo di Alzheimer ansia, depressione. \u00c8 quanto emerge da uno studio clinico sui ratti, condotto dai ricercatori dell&#8217;Universit\u00e0 della California Riverside (UCR), appena pubblicato su\u00a0Endocrinology. (1) Olio di soia, lo studio clinico sui topi I ricercatori di UCR hanno sottoposto\u00a0tre [&hellip;]<\/p>\n","protected":false},"author":77,"featured_media":45052,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1991],"tags":[252],"class_list":{"0":"post-45050","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-consumatori-e-salute","8":"tag-soia"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L&#039;olio di soia pu\u00f2 favorire le patologie neurologiche. Studio scientifico - FoodTimes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L&#039;olio di soia pu\u00f2 favorire le patologie neurologiche. Studio scientifico - FoodTimes\" \/>\n<meta property=\"og:description\" content=\"Il consumo di olio di soia pu\u00f2 favorire l&#8217;insorgenza di alcune patologie neurologiche come autismo, morbo di Alzheimer ansia, depressione. \u00c8 quanto emerge da uno studio clinico sui ratti, condotto dai ricercatori dell&#8217;Universit\u00e0 della California Riverside (UCR), appena pubblicato su\u00a0Endocrinology. (1) Olio di soia, lo studio clinico sui topi I ricercatori di UCR hanno sottoposto\u00a0tre [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/\" \/>\n<meta property=\"og:site_name\" content=\"FoodTimes\" \/>\n<meta property=\"article:published_time\" content=\"2020-01-25T18:20:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-04-17T10:24:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/01\/olio-di-soia.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Marta Strinati\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marta Strinati\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\\\/\"},\"author\":{\"name\":\"Marta Strinati\",\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/#\\\/schema\\\/person\\\/02841480554735e57c3e4f71f86babe3\"},\"headline\":\"L&#8217;olio di soia pu\u00f2 favorire le patologie neurologiche. Studio scientifico\",\"datePublished\":\"2020-01-25T18:20:04+00:00\",\"dateModified\":\"2025-04-17T10:24:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\\\/\"},\"wordCount\":566,\"publisher\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.foodtimes.eu\\\/wp-content\\\/uploads\\\/2020\\\/01\\\/olio-di-soia.jpg\",\"keywords\":[\"soia\"],\"articleSection\":[\"Consumatori e Salute\"],\"inLanguage\":\"it-IT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\\\/\",\"url\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\\\/\",\"name\":\"L'olio di soia pu\u00f2 favorire le patologie neurologiche. Studio scientifico - FoodTimes\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.foodtimes.eu\\\/wp-content\\\/uploads\\\/2020\\\/01\\\/olio-di-soia.jpg\",\"datePublished\":\"2020-01-25T18:20:04+00:00\",\"dateModified\":\"2025-04-17T10:24:00+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\\\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.foodtimes.eu\\\/wp-content\\\/uploads\\\/2020\\\/01\\\/olio-di-soia.jpg\",\"contentUrl\":\"https:\\\/\\\/www.foodtimes.eu\\\/wp-content\\\/uploads\\\/2020\\\/01\\\/olio-di-soia.jpg\",\"width\":640,\"height\":400},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"L&#8217;olio di soia pu\u00f2 favorire le patologie neurologiche. Studio scientifico\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/#website\",\"url\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/\",\"name\":\"FoodTimes\",\"description\":\"An independent view\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/#organization\"},\"alternateName\":\"FoodTimes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"it-IT\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/#organization\",\"name\":\"Wiise Srl Benefit company\",\"alternateName\":\"Wiise-srl-Benefit-Company\",\"url\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.foodtimes.eu\\\/wp-content\\\/uploads\\\/2023\\\/11\\\/logo-wiise.jpg\",\"contentUrl\":\"https:\\\/\\\/www.foodtimes.eu\\\/wp-content\\\/uploads\\\/2023\\\/11\\\/logo-wiise.jpg\",\"width\":549,\"height\":252,\"caption\":\"Wiise Srl Benefit company\"},\"image\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/#\\\/schema\\\/person\\\/02841480554735e57c3e4f71f86babe3\",\"name\":\"Marta Strinati\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"http:\\\/\\\/www.foodtimes.eu\\\/wp-content\\\/uploads\\\/2023\\\/10\\\/marta-strinati-foto-profilo.jpg\",\"url\":\"http:\\\/\\\/www.foodtimes.eu\\\/wp-content\\\/uploads\\\/2023\\\/10\\\/marta-strinati-foto-profilo.jpg\",\"contentUrl\":\"http:\\\/\\\/www.foodtimes.eu\\\/wp-content\\\/uploads\\\/2023\\\/10\\\/marta-strinati-foto-profilo.jpg\",\"caption\":\"Marta Strinati\"},\"description\":\"Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book \\\"Reading labels to know what we eat\\\".\",\"url\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/author\\\/marta-strinati\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"L'olio di soia pu\u00f2 favorire le patologie neurologiche. Studio scientifico - FoodTimes","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/","og_locale":"it_IT","og_type":"article","og_title":"L'olio di soia pu\u00f2 favorire le patologie neurologiche. Studio scientifico - FoodTimes","og_description":"Il consumo di olio di soia pu\u00f2 favorire l&#8217;insorgenza di alcune patologie neurologiche come autismo, morbo di Alzheimer ansia, depressione. \u00c8 quanto emerge da uno studio clinico sui ratti, condotto dai ricercatori dell&#8217;Universit\u00e0 della California Riverside (UCR), appena pubblicato su\u00a0Endocrinology. (1) Olio di soia, lo studio clinico sui topi I ricercatori di UCR hanno sottoposto\u00a0tre [&hellip;]","og_url":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/","og_site_name":"FoodTimes","article_published_time":"2020-01-25T18:20:04+00:00","article_modified_time":"2025-04-17T10:24:00+00:00","og_image":[{"width":640,"height":400,"url":"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/01\/olio-di-soia.jpg","type":"image\/jpeg"}],"author":"Marta Strinati","twitter_card":"summary_large_image","twitter_misc":{"Scritto da":"Marta Strinati","Tempo di lettura stimato":"3 minuti"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/#article","isPartOf":{"@id":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/"},"author":{"name":"Marta Strinati","@id":"https:\/\/www.foodtimes.eu\/it\/#\/schema\/person\/02841480554735e57c3e4f71f86babe3"},"headline":"L&#8217;olio di soia pu\u00f2 favorire le patologie neurologiche. Studio scientifico","datePublished":"2020-01-25T18:20:04+00:00","dateModified":"2025-04-17T10:24:00+00:00","mainEntityOfPage":{"@id":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/"},"wordCount":566,"publisher":{"@id":"https:\/\/www.foodtimes.eu\/it\/#organization"},"image":{"@id":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/#primaryimage"},"thumbnailUrl":"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/01\/olio-di-soia.jpg","keywords":["soia"],"articleSection":["Consumatori e Salute"],"inLanguage":"it-IT"},{"@type":"WebPage","@id":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/","url":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/","name":"L'olio di soia pu\u00f2 favorire le patologie neurologiche. Studio scientifico - FoodTimes","isPartOf":{"@id":"https:\/\/www.foodtimes.eu\/it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/#primaryimage"},"image":{"@id":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/#primaryimage"},"thumbnailUrl":"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/01\/olio-di-soia.jpg","datePublished":"2020-01-25T18:20:04+00:00","dateModified":"2025-04-17T10:24:00+00:00","breadcrumb":{"@id":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/#breadcrumb"},"inLanguage":"it-IT","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/"]}]},{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/#primaryimage","url":"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/01\/olio-di-soia.jpg","contentUrl":"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2020\/01\/olio-di-soia.jpg","width":640,"height":400},{"@type":"BreadcrumbList","@id":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/lolio-di-soia-puo-favorire-le-patologie-neurologiche-studio-scientifico\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.foodtimes.eu\/it\/"},{"@type":"ListItem","position":2,"name":"L&#8217;olio di soia pu\u00f2 favorire le patologie neurologiche. Studio scientifico"}]},{"@type":"WebSite","@id":"https:\/\/www.foodtimes.eu\/it\/#website","url":"https:\/\/www.foodtimes.eu\/it\/","name":"FoodTimes","description":"An independent view","publisher":{"@id":"https:\/\/www.foodtimes.eu\/it\/#organization"},"alternateName":"FoodTimes","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.foodtimes.eu\/it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"it-IT"},{"@type":"Organization","@id":"https:\/\/www.foodtimes.eu\/it\/#organization","name":"Wiise Srl Benefit company","alternateName":"Wiise-srl-Benefit-Company","url":"https:\/\/www.foodtimes.eu\/it\/","logo":{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/www.foodtimes.eu\/it\/#\/schema\/logo\/image\/","url":"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2023\/11\/logo-wiise.jpg","contentUrl":"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2023\/11\/logo-wiise.jpg","width":549,"height":252,"caption":"Wiise Srl Benefit company"},"image":{"@id":"https:\/\/www.foodtimes.eu\/it\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.foodtimes.eu\/it\/#\/schema\/person\/02841480554735e57c3e4f71f86babe3","name":"Marta Strinati","image":{"@type":"ImageObject","inLanguage":"it-IT","@id":"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2023\/10\/marta-strinati-foto-profilo.jpg","url":"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2023\/10\/marta-strinati-foto-profilo.jpg","contentUrl":"http:\/\/www.foodtimes.eu\/wp-content\/uploads\/2023\/10\/marta-strinati-foto-profilo.jpg","caption":"Marta Strinati"},"description":"Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book \"Reading labels to know what we eat\".","url":"https:\/\/www.foodtimes.eu\/it\/author\/marta-strinati\/"}]}},"_links":{"self":[{"href":"https:\/\/www.foodtimes.eu\/it\/wp-json\/wp\/v2\/posts\/45050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodtimes.eu\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodtimes.eu\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodtimes.eu\/it\/wp-json\/wp\/v2\/users\/77"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodtimes.eu\/it\/wp-json\/wp\/v2\/comments?post=45050"}],"version-history":[{"count":1,"href":"https:\/\/www.foodtimes.eu\/it\/wp-json\/wp\/v2\/posts\/45050\/revisions"}],"predecessor-version":[{"id":75446,"href":"https:\/\/www.foodtimes.eu\/it\/wp-json\/wp\/v2\/posts\/45050\/revisions\/75446"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodtimes.eu\/it\/wp-json\/wp\/v2\/media\/45052"}],"wp:attachment":[{"href":"https:\/\/www.foodtimes.eu\/it\/wp-json\/wp\/v2\/media?parent=45050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodtimes.eu\/it\/wp-json\/wp\/v2\/categories?post=45050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodtimes.eu\/it\/wp-json\/wp\/v2\/tags?post=45050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}