Bioactive sphingolipids are constituents of soy and dairy products

E. H. Ahn, J. J. Schroeder

Research output: Contribution to journalArticlepeer-review

24 Scopus citations


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.

Original languageEnglish (US)
Pages (from-to)522-524
Number of pages3
JournalJournal of Food Science
Issue number2
StatePublished - 2002
Externally publishedYes


  • Apoptosis
  • Colon cancer
  • Dairy
  • Soy
  • Sphingolipids

ASJC Scopus subject areas

  • Food Science


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