Phytochemicals and nutritional health benefits of soy plant

Abstract

Health properties and uses of soybean, as well as the different chemical and botanical characteristics of this legume, are shown in this review. Soybean represents an excellent source of high quality protein; it has a low content in saturated fat, it contains a great amount of dietary fiber and its isoflavone content makes it singular among other legumes. Characterization and positive health effects of soybeans have been recently studied. Most of the studies have been focused on soybean protein as a possible source of prevention against cardiovascular disease. This positive effect may be due to a decrease in serum cholesterol concentrations. In addition, there are many studies on isoflavones, non-nutritive substances, associated with prevention and treatment of different chronic diseases. Moreover, some studies have shown the health properties of soy dietary fiber. The efficacy and safety of soy isoflavones for preventing or treating cancer of the breast, endometrium, and prostate are not established. In contrast, many soy products should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fibers, vitamins, and minerals and low content of saturated fat. Therefore, it would be interesting to consider the replacement of animal based foods for soybean foods in order to obtain some nutritional benefits.