Lin TH, Tan TW, Tsai TH, Chen CC, Hsieh TF, Lee SS, Liu HH, Chen WC, Tang CH (2013)
D-pinitol inhibits prostate cancer metastasis through inhibition of αVβ3 integrin by modulating
FAK, c-Src and NF-κB pathways. Int J Mol Sci 14(5):9790–9802
List GR (2016) Oilseed composition and modification for health and nutrition. In: Functional
Dietary Lipids. Woodhead Publishing, Waltham, MA, pp 23–46
Liu K (1997) Chemistry and nutritional value of soybean components. In: Liu K (ed) Soybeans.
Springer, Boston, MA, pp 25–113
Liu S, Stampfer MJ, Hu FB, Giovannucci E, Rimm E, Manson JE, Hennekens CH, Willett WC
(1999) Whole-grain consumption and risk of coronary heart disease: results from the Nurses’
Health Study. Am J Clin Nutr 70(3):412–419
Liu JR, Wang SY, Chen MJ, Chen HL, Yueh PY, Lin CW (2006) Hypocholesterolaemic effects of
milk-kefir and soyamilk-kefir in cholesterol-fed hamsters. Br J Nutr 95(5):939–946
Liu ZM, Ho SC, Chen YM, Woo J (2013) Effect of soy protein and isoflavones on blood pressure
and endothelial cytokines: a 6-month randomized controlled trial among postmenopausal
women. J Hypertens 31(2):384–392
Liu ZM, Ho SC, Chen YM, Liu J, Woo J (2014) Cardiovascular risks in relation to daidzein
metabolizing phenotypes among Chinese postmenopausal women. PLoS One 9(2):e87861.
https://doi.org/10.1371/journal.pone.0087861
Liu C, Lin XL, Wan Z, Zou Y, Cheng FF, Yang XQ (2016) The physicochemical properties,
in vitro binding capacities and in vivo hypocholesterolemic activity of soluble dietary fiber
extracted from soy hulls. Food Funct 7(12):4830–4840
Lockley M (1991) Contested meanings of the menopause. Lancet 337(8752):1270–1272
López-González AA, Grases F, Roca P, Mari B, Vicente-Herrero MT, Costa-Bauzá A (2008)
Phytate (myo-inositol hexaphosphate) and risk factors for osteoporosis. J Med Food 11
(4):747–752
Lu J, Zeng Y, Hou W, Zhang S, Li L, Luo X, Xi W, Chen Z, Xiang M (2012) The soybean peptide
aglycin regulates glucose homeostasis in type 2 diabetic mice via IR/IRS1 pathway. J Nutr
Biochem 23(11):1449–1457
Lutzow S (1996) Better, healthier baking with soy. Bakery Prod Market 31:16–22
Ma CY, Liu WS, Kwok KC, Kwok F (1996) Isolation and characterization of proteins from soymilk
residue (okara)Ã. Food Res Int 29(8):799–805
Macedo-Silva A, Shimokomaki M, Vaz AJ, Yamamoto YY, Tenuta-Filho A (2001) Textured soy
protein quantification in commercial hamburger. J Food Compos Anal 14(5):469–478
Machado FP, Queiróz JH, Oliveira MG, Piovesan ND, Peluzio MC, Costa NM, Moreira MA (2008)
Effects of heating on protein quality of soybean flour devoid of Kunitz inhibitor and lectin. Food
Chem 107(2):649–655
Mahmoud AM, Yang W, Bosland MC (2014) Soy isoflavones and prostate cancer: a review of
molecular mechanisms. J Steroid Biochem Mol Biol 140:116–132
Maidala A, Doma UD, Egbo LM (2013) Effects of different processing methods on the chemical
composition and antinutritional factors of soybean [Glycine max (L.) Merrill]. Pak J Nutr 12
(12):1057–1060
Mani V, Ming LC (2017) Tempeh and other fermented soybean products rich in isoflavones. In:
Frías J, Martínez-Villaluenga C, Peñas E (eds) Fermented foods in health and disease prevention. Academic Press, Oxford, pp 453–474
Marques M, Bora PS, Narain N (2000) Development of some high-protein conventional foods
based on wheat and oilseed flours. J Food Sci Technol 37(4):394–399
Masilamani M, Wei J, Bhatt S, Paul M, Yakir S, Sampson HA (2011) Soybean isoflavones regulate
dendritic cell function and suppress allergic sensitization to peanut. J Allergy Clin Immunol 128
(6):1242–1250
Massey LK, Roman-Smith H, Sutton RA (1993) Effect of dietary oxalate and calcium on urinary
oxalate and risk of formation of calcium oxalate kidney stones. J Am Diet Assoc 93(8):901–906
1 Soybean (Glycine max)
3 9
D-pinitol inhibits prostate cancer metastasis through inhibition of αVβ3 integrin by modulating
FAK, c-Src and NF-κB pathways. Int J Mol Sci 14(5):9790–9802
List GR (2016) Oilseed composition and modification for health and nutrition. In: Functional
Dietary Lipids. Woodhead Publishing, Waltham, MA, pp 23–46
Liu K (1997) Chemistry and nutritional value of soybean components. In: Liu K (ed) Soybeans.
Springer, Boston, MA, pp 25–113
Liu S, Stampfer MJ, Hu FB, Giovannucci E, Rimm E, Manson JE, Hennekens CH, Willett WC
(1999) Whole-grain consumption and risk of coronary heart disease: results from the Nurses’
Health Study. Am J Clin Nutr 70(3):412–419
Liu JR, Wang SY, Chen MJ, Chen HL, Yueh PY, Lin CW (2006) Hypocholesterolaemic effects of
milk-kefir and soyamilk-kefir in cholesterol-fed hamsters. Br J Nutr 95(5):939–946
Liu ZM, Ho SC, Chen YM, Woo J (2013) Effect of soy protein and isoflavones on blood pressure
and endothelial cytokines: a 6-month randomized controlled trial among postmenopausal
women. J Hypertens 31(2):384–392
Liu ZM, Ho SC, Chen YM, Liu J, Woo J (2014) Cardiovascular risks in relation to daidzein
metabolizing phenotypes among Chinese postmenopausal women. PLoS One 9(2):e87861.
https://doi.org/10.1371/journal.pone.0087861
Liu C, Lin XL, Wan Z, Zou Y, Cheng FF, Yang XQ (2016) The physicochemical properties,
in vitro binding capacities and in vivo hypocholesterolemic activity of soluble dietary fiber
extracted from soy hulls. Food Funct 7(12):4830–4840
Lockley M (1991) Contested meanings of the menopause. Lancet 337(8752):1270–1272
López-González AA, Grases F, Roca P, Mari B, Vicente-Herrero MT, Costa-Bauzá A (2008)
Phytate (myo-inositol hexaphosphate) and risk factors for osteoporosis. J Med Food 11
(4):747–752
Lu J, Zeng Y, Hou W, Zhang S, Li L, Luo X, Xi W, Chen Z, Xiang M (2012) The soybean peptide
aglycin regulates glucose homeostasis in type 2 diabetic mice via IR/IRS1 pathway. J Nutr
Biochem 23(11):1449–1457
Lutzow S (1996) Better, healthier baking with soy. Bakery Prod Market 31:16–22
Ma CY, Liu WS, Kwok KC, Kwok F (1996) Isolation and characterization of proteins from soymilk
residue (okara)Ã. Food Res Int 29(8):799–805
Macedo-Silva A, Shimokomaki M, Vaz AJ, Yamamoto YY, Tenuta-Filho A (2001) Textured soy
protein quantification in commercial hamburger. J Food Compos Anal 14(5):469–478
Machado FP, Queiróz JH, Oliveira MG, Piovesan ND, Peluzio MC, Costa NM, Moreira MA (2008)
Effects of heating on protein quality of soybean flour devoid of Kunitz inhibitor and lectin. Food
Chem 107(2):649–655
Mahmoud AM, Yang W, Bosland MC (2014) Soy isoflavones and prostate cancer: a review of
molecular mechanisms. J Steroid Biochem Mol Biol 140:116–132
Maidala A, Doma UD, Egbo LM (2013) Effects of different processing methods on the chemical
composition and antinutritional factors of soybean [Glycine max (L.) Merrill]. Pak J Nutr 12
(12):1057–1060
Mani V, Ming LC (2017) Tempeh and other fermented soybean products rich in isoflavones. In:
Frías J, Martínez-Villaluenga C, Peñas E (eds) Fermented foods in health and disease prevention. Academic Press, Oxford, pp 453–474
Marques M, Bora PS, Narain N (2000) Development of some high-protein conventional foods
based on wheat and oilseed flours. J Food Sci Technol 37(4):394–399
Masilamani M, Wei J, Bhatt S, Paul M, Yakir S, Sampson HA (2011) Soybean isoflavones regulate
dendritic cell function and suppress allergic sensitization to peanut. J Allergy Clin Immunol 128
(6):1242–1250
Massey LK, Roman-Smith H, Sutton RA (1993) Effect of dietary oxalate and calcium on urinary
oxalate and risk of formation of calcium oxalate kidney stones. J Am Diet Assoc 93(8):901–906
1 Soybean (Glycine max)
3 9