Soy LPC70 reduces salt-induced hypertension

Researchers at University Health in Japan, led by Professor Akihiro Mouri and Dr. Hisayoshi Kubota, in collaboration with Puri Oil Mills Co., Ltd., published a study in Neurochemistry International showing that LPC70, a soy lysolecithin with over 70% lysophosphatidylcholine, attenuates high-salt diet-induced hypertension and behavioral impairments in mice. The study, available online May 14, 2026, and published July 1, 2026, revealed that LPC70 promotes organ-specific, receptor-dependent prostaglandin signaling: in the kidney it reduces COX-2 and EP3 receptor expression, while in the prefrontal cortex it restores DP1 receptor expression, shifting signaling toward a neuroprotective profile. LPC70 also enhances utilization of arachidonic acid to produce protective prostaglandins. The findings suggest LPC70 could be developed as a functional food ingredient to mitigate cardiovascular and cognitive risks from high salt intake, though clinical studies are needed.