Soybean constituents and their functional benefits
نویسندگان
چکیده
Soybean [Glycine max (L.)] is in use for more than 5000 years in China and South East Asia as food. Epidemiological studies show its importance in prevention of several diseases. Recently, an upsurge of consumer interest in the health benefits of soybean and soy products is not only due to its high protein (38%) and high oil (18%) content, but also due to the presence of physiologically beneficial phytochemicals. Past several years of clinical and scientific evidences have revealed the medicinal benefits of the soy components against metabolic disorders (cardio-vascular diseases, diabetes and obesity etc.) as well as other chronic diseases (cancer, osteoporosis, menopausal syndrome and aneamia etc.). Many of the health benefits of soy are derived from its secondary metabolites, such as, isoflavones, phyto-sterols, lecithins, saponins etc. In this review we discuss the bioactive components of soybean and their role in prevention, maintenance, and/or curing of diseases.
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