and softening and curing agent in leather tanning agent (Szuhaj 1983; Ghosh and
Bhattacharyya 1997; Xu et al. 2011; Cerminati et al. 2019).
1.7 Conclusion
Soybean is a rich source of lipids and proteins and contains numerous phytonutrients
such as saponins, bioactive peptides, phytosterols, and phenolic compounds; thus
conferring a plethora of health benefits like hypoglycemic, hypolipidemic,
antiobesity, hepatoprotective, anticancer, etc. The processing conditions like
soaking, roasting, germination, autoclaving, etc. alleviate antinutrients like oxalates,
phytic acids, saponins, etc. and, thus, enhance functionality of soybean in food
industry. Numerous products like soybean oil, soy protein isolates, soy protein
concentrates, soy textured protein, soy flour/grits, and traditional products like soy
milk, tofu, natto, miso, etc. are prepared from soybeans which are not only nutritionally superior but also possess therapeutic properties. However, long-term human
studies are required to further claim the health benefits of soybean, soy bioactive
agents, and soy products and to elucidate their mechanism as therapeutic agents.
References
Aaslyng MD, Martens M, Poll L, Nielsen PM, Flyge H, Larsen LM (1998) Chemical and sensory
characterization of hydrolyzed vegetable protein, a savory flavoring. J Agric Food Chem 46
(2):481–489
Abo-Elsoud MA, Hashem NM, El-Din AN, Kamel KI, Hassan GA (2019) Soybean isoflavone
affects in rabbits: effects on metabolism, antioxidant capacity, hormonal balance and reproductive performance. Anim Reprod Sci 203:52–60
Adams MR, Golden DL, Franke AA, Potter SM, Smith HS, Anthony MS (2004) Dietary soy
β-conglycinin (7S globulin) inhibits atherosclerosis in mice. J Nutr 134(3):511–516
Adlercreutz H, Hämäläinen E, Gorbach S, Goldin B (1992) Dietary phyto-oestrogens and the
menopause in Japan. Lancet 339(8803):1233
Agarwal K (2014) Comparative biochemical analysis of raw and processed soybean. J Sci Technol
3(1):61–66
Ahn-Jarvis JH, Clinton SK, Grainger EM, Riedl KM, Schwartz SJ, Lee ML, Cruz-Cano R, Young
GS, Lesinski GB, Vodovotz Y (2015) Isoflavone pharmacokinetics and metabolism after
consumption of a standardized soy and soy–almond bread in men with asymptomatic prostate
cancer. Cancer Prev Res 8(11):1045–1054
Alghamdi S, Migdadi H, Khan M, El-Harty EH, Ammar M, Farooq M, Afzal M (2018) Phytochemical profiling of soybean (Glycine max (L.) Merr.) genotypes using GC-MS analysis. In:
Asao T, Asaduzzaman M (eds) Phytochemicals-source of antioxidants and role in disease
prevention. IntechOpen, London, UK
Al-Wahsh IA, Horner HT, Palmer RG, Reddy MB, Massey LK (2005) Oxalate and phytate of soy
foods. J Agric Food Chem 53(14):5670–5674
Anderson JW, Bush HM (2011) Soy protein effects on serum lipoproteins: a quality assessment and
meta-analysis of randomized, controlled studies. J Am Coll Nutr 30(2):79–91
30
R. Modgil et al.
Bhattacharyya 1997; Xu et al. 2011; Cerminati et al. 2019).
1.7 Conclusion
Soybean is a rich source of lipids and proteins and contains numerous phytonutrients
such as saponins, bioactive peptides, phytosterols, and phenolic compounds; thus
conferring a plethora of health benefits like hypoglycemic, hypolipidemic,
antiobesity, hepatoprotective, anticancer, etc. The processing conditions like
soaking, roasting, germination, autoclaving, etc. alleviate antinutrients like oxalates,
phytic acids, saponins, etc. and, thus, enhance functionality of soybean in food
industry. Numerous products like soybean oil, soy protein isolates, soy protein
concentrates, soy textured protein, soy flour/grits, and traditional products like soy
milk, tofu, natto, miso, etc. are prepared from soybeans which are not only nutritionally superior but also possess therapeutic properties. However, long-term human
studies are required to further claim the health benefits of soybean, soy bioactive
agents, and soy products and to elucidate their mechanism as therapeutic agents.
References
Aaslyng MD, Martens M, Poll L, Nielsen PM, Flyge H, Larsen LM (1998) Chemical and sensory
characterization of hydrolyzed vegetable protein, a savory flavoring. J Agric Food Chem 46
(2):481–489
Abo-Elsoud MA, Hashem NM, El-Din AN, Kamel KI, Hassan GA (2019) Soybean isoflavone
affects in rabbits: effects on metabolism, antioxidant capacity, hormonal balance and reproductive performance. Anim Reprod Sci 203:52–60
Adams MR, Golden DL, Franke AA, Potter SM, Smith HS, Anthony MS (2004) Dietary soy
β-conglycinin (7S globulin) inhibits atherosclerosis in mice. J Nutr 134(3):511–516
Adlercreutz H, Hämäläinen E, Gorbach S, Goldin B (1992) Dietary phyto-oestrogens and the
menopause in Japan. Lancet 339(8803):1233
Agarwal K (2014) Comparative biochemical analysis of raw and processed soybean. J Sci Technol
3(1):61–66
Ahn-Jarvis JH, Clinton SK, Grainger EM, Riedl KM, Schwartz SJ, Lee ML, Cruz-Cano R, Young
GS, Lesinski GB, Vodovotz Y (2015) Isoflavone pharmacokinetics and metabolism after
consumption of a standardized soy and soy–almond bread in men with asymptomatic prostate
cancer. Cancer Prev Res 8(11):1045–1054
Alghamdi S, Migdadi H, Khan M, El-Harty EH, Ammar M, Farooq M, Afzal M (2018) Phytochemical profiling of soybean (Glycine max (L.) Merr.) genotypes using GC-MS analysis. In:
Asao T, Asaduzzaman M (eds) Phytochemicals-source of antioxidants and role in disease
prevention. IntechOpen, London, UK
Al-Wahsh IA, Horner HT, Palmer RG, Reddy MB, Massey LK (2005) Oxalate and phytate of soy
foods. J Agric Food Chem 53(14):5670–5674
Anderson JW, Bush HM (2011) Soy protein effects on serum lipoproteins: a quality assessment and
meta-analysis of randomized, controlled studies. J Am Coll Nutr 30(2):79–91
30
R. Modgil et al.