he primary benefit of soy comes from its isoflavone content. Isoflavones are antioxidants that combat damage caused by free radicals. In one study soy isoflavones reduced total cholesterol over 9% and LDL (“bad”) cholesterol almost 13%. The level of HDL (“good”) cholesterol increased over 2%. If you are battling high cholesterol, soy isoflavone may provide necessary support to lower cholesterol.