Abstract
In addition to providing nutrients, food can help prevent and treat certain diseases. In particular, research on soy products has increased dramatically following their emergence as functional foods capable of improving blood circulation and intestinal regulation. In addition to their nutritional value, soybeans contain specific phytochemical substances that promote health and are a source of dietary fiber, phospholipids, isoflavones (e.g., genistein and daidzein), phenolic acids, saponins, and phytic acid, while serving as a trypsin inhibitor. These individual substances have demonstrated effectiveness in preventing chronic diseases, such as arteriosclerosis, cardiac diseases, diabetes, and senile dementia, as well as in treating cancer and suppressing osteoporosis. Furthermore, soybean can affect fibrinolytic activity, control blood pressure, and improve lipid metabolism, while eliciting antimutagenic, anticarcinogenic, and antibacterial effects. In this review, rather than to improve on the established studies on the reported nutritional qualities of soybeans, we intend to examine the physiological activities of soybeans that have recently been studied and confirm their potential as a high-functional, well-being food.
Highlights
Soybean is an excellent food resource as it contains high-quality protein, a high ratio of unsaturated fatty acids and dietary fiber, as well as other substances that possess various physiological functions [1]
Much attention has been paid to soybean as a functional food because several studies have shown that it contains at least 14 beneficial phytochemical substances, including phytic acid, triterpenes, phenolics, flavonoids, lignans, carotenoids, and coumarins, as well as protease inhibitors, oligosaccharides, and dietary fibers [1,4,5,14,15]
Water-insoluble dietary fiber acetic is effective in preventing as it production of short-chain fatty acids, including acid, butyric acid, and constipation propionic increases bowel by enhancing intestinal function
Summary
Soybean is an excellent food resource as it contains high-quality protein, a high ratio of unsaturated fatty acids and dietary fiber, as well as other substances that possess various physiological functions [1]. Much attention has been paid to soybean as a functional food because several studies have shown that it contains at least 14 beneficial phytochemical substances, including phytic acid, triterpenes, phenolics, flavonoids, lignans, carotenoids, and coumarins, as well as protease inhibitors, oligosaccharides, and dietary fibers [1,4,5,14,15]. These compounds have purported anticancer, antiaging, antirenal failure, antiobesity, and anticholesterolemic properties, while being shown to inhibit HIV, and prevent gallstone formation, senile dementia, and hyperlipidemia. Addition, soybeans contain isoflavone, a derivative of phenolic acids and flavonoids [30]
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