Vasconcelos IM, Siebra EA, Maia AA, Moreira RA, Neto AF, Campelo GJ, Oliveira JT (1997)
Composition, toxic and antinutritional factors of newly developed cultivars of Brazilian soybean
(Glycine max). J Sci Food Agric 75(4):419–426
Vasconcelos IM, Maia AA, Siebra EA, Oliveira JT, Carvalho AF, Melo VM, Carlini CR, Castelar
LI (2001) Nutritional study of two Brazilian soybean (Glycine max) cultivars differing in the
contents of antinutritional and toxic proteins. J Nutr Biochem 12(1):55–62
Velasquez MT, Bhathena SJ (2007) Role of dietary soy protein in obesity. Int J Med Sci 4(2):72–82
Villares A, Rostagno MA, García-Lafuente A, Guillamón E, Martínez JA (2011) Content and
profile of isoflavones in soy-based foods as a function of the production process. Food Bioproc
Tech 4(1):27–38
Villegas R, Gao YT, Yang G, Li HL, Elasy TA, Zheng W, Shu XO (2008) Legume and soy food
intake and the incidence of type 2 diabetes in the Shanghai Women’s Health Study. Am J Clin
Nutr 87(1):162–167
Vital R, Bassinello P, Cruz Q, Carvalho R, de Paiva J, Colombo A (2018) Production, quality, and
acceptance of tempeh and white bean tempeh burgers. Foods 7(9):1–9
Vucenik I, Shamsuddin AM (2004) IP-6 and Inositol against Breast Cancer: Modulation of PKC
delta and p27 (Kip1). Anticancer Res 24(5):3665–3666
Wang B, Wu C (2017) Dietary soy isoflavones alleviate dextran sulfate sodium induced inflammation and oxidative stress in mice. Exp Ther Med 14(1):276–282
Wang Y, Mo X, Sun XS, Wang D (2007) Soy protein adhesion enhanced by glutaraldehyde
crosslink. J Appl Polym Sci 104(1):130–136
Wang J, Huang M, Yang J, Ma X, Zheng S, Deng S, Huang Y, Yang X, Zhao P (2017) Antidiabetic activity of stigmasterol from soybean oil by targeting the GLUT4 glucose transporter.
Food Nutr Res 61(1):1364117
Wang L, Yun L, Wang X, Sha L, Wang L, Sui Y, Zhang H (2019) Endoplasmic reticulum stress
triggered by Soyasapogenol B promotes apoptosis and autophagy in colorectal cancer. Life Sci
218:16–24
Warle B, Riar C, Gaikwad S, Mane V (2015) Effect of germination on nutritional quality of soybean
(Glycine Max). J Environ Sci Toxicol Food Technol 9(4):12–15
Watanabe S, Uehara M (2019) Health effects and safety of soy and isoflavones. In: Singh RB,
Watson RR, Takahashi T (eds) The role of functional food security in global health. Academic
Press, London, pp 379–394
Welty FK, Lee KS, Lew NS, Zhou JR (2007) Effect of soy nuts on blood pressure and lipid levels in
hypertensive, prehypertensive, and normotensive postmenopausal women. Arch Intern Med
167(10):1060–1067
Werner MH, Wemmer DE (1992) Three-dimensional structure of soybean trypsin/chymotrypsin
Bowman-Birk inhibitor in solution. Biochemistry 31(4):999–1010
Whelton SP, Hyre AD, Pedersen B, Yi Y, Whelton PK, He J (2005) Effect of dietary fiber intake on
blood pressure: a meta-analysis of randomized, controlled clinical trials. J Hypertens 23
(3):475–481
Wiseman H, O’Reilly JD, Adlercreutz H, Mallet AI, Bowey EA, Rowland IR, Sanders TA (2000)
Isoflavone phytoestrogens consumed in soy decrease F2-isoprostane concentrations and
increase resistance of low-density lipoprotein to oxidation in humans. Am J Clin Nutr 72
(2):395–400
Wolf WJ (1970) Soybean proteins. Their functional, chemical, and physical properties. J Agric
Food Chem 18(6):969–976
Wong KM, Corradini MG, Autio W, Kinchla AJ (2019) Sodium reduction strategies through use of
meat extenders (white button mushrooms vs. textured soy) in beef patties. Food Sci Nutr 7
(2):506–518
Wu Y, Wang T (2003) Soybean lecithin fractionation and functionality. J Am Oil Chem Soc 80
(4):319–326
Wynn TA, Chawla A, Pollard JW (2013) Macrophage biology in development, homeostasis and
disease. Nature 496(7446):445–455
1 Soybean (Glycine max)
4 5
Composition, toxic and antinutritional factors of newly developed cultivars of Brazilian soybean
(Glycine max). J Sci Food Agric 75(4):419–426
Vasconcelos IM, Maia AA, Siebra EA, Oliveira JT, Carvalho AF, Melo VM, Carlini CR, Castelar
LI (2001) Nutritional study of two Brazilian soybean (Glycine max) cultivars differing in the
contents of antinutritional and toxic proteins. J Nutr Biochem 12(1):55–62
Velasquez MT, Bhathena SJ (2007) Role of dietary soy protein in obesity. Int J Med Sci 4(2):72–82
Villares A, Rostagno MA, García-Lafuente A, Guillamón E, Martínez JA (2011) Content and
profile of isoflavones in soy-based foods as a function of the production process. Food Bioproc
Tech 4(1):27–38
Villegas R, Gao YT, Yang G, Li HL, Elasy TA, Zheng W, Shu XO (2008) Legume and soy food
intake and the incidence of type 2 diabetes in the Shanghai Women’s Health Study. Am J Clin
Nutr 87(1):162–167
Vital R, Bassinello P, Cruz Q, Carvalho R, de Paiva J, Colombo A (2018) Production, quality, and
acceptance of tempeh and white bean tempeh burgers. Foods 7(9):1–9
Vucenik I, Shamsuddin AM (2004) IP-6 and Inositol against Breast Cancer: Modulation of PKC
delta and p27 (Kip1). Anticancer Res 24(5):3665–3666
Wang B, Wu C (2017) Dietary soy isoflavones alleviate dextran sulfate sodium induced inflammation and oxidative stress in mice. Exp Ther Med 14(1):276–282
Wang Y, Mo X, Sun XS, Wang D (2007) Soy protein adhesion enhanced by glutaraldehyde
crosslink. J Appl Polym Sci 104(1):130–136
Wang J, Huang M, Yang J, Ma X, Zheng S, Deng S, Huang Y, Yang X, Zhao P (2017) Antidiabetic activity of stigmasterol from soybean oil by targeting the GLUT4 glucose transporter.
Food Nutr Res 61(1):1364117
Wang L, Yun L, Wang X, Sha L, Wang L, Sui Y, Zhang H (2019) Endoplasmic reticulum stress
triggered by Soyasapogenol B promotes apoptosis and autophagy in colorectal cancer. Life Sci
218:16–24
Warle B, Riar C, Gaikwad S, Mane V (2015) Effect of germination on nutritional quality of soybean
(Glycine Max). J Environ Sci Toxicol Food Technol 9(4):12–15
Watanabe S, Uehara M (2019) Health effects and safety of soy and isoflavones. In: Singh RB,
Watson RR, Takahashi T (eds) The role of functional food security in global health. Academic
Press, London, pp 379–394
Welty FK, Lee KS, Lew NS, Zhou JR (2007) Effect of soy nuts on blood pressure and lipid levels in
hypertensive, prehypertensive, and normotensive postmenopausal women. Arch Intern Med
167(10):1060–1067
Werner MH, Wemmer DE (1992) Three-dimensional structure of soybean trypsin/chymotrypsin
Bowman-Birk inhibitor in solution. Biochemistry 31(4):999–1010
Whelton SP, Hyre AD, Pedersen B, Yi Y, Whelton PK, He J (2005) Effect of dietary fiber intake on
blood pressure: a meta-analysis of randomized, controlled clinical trials. J Hypertens 23
(3):475–481
Wiseman H, O’Reilly JD, Adlercreutz H, Mallet AI, Bowey EA, Rowland IR, Sanders TA (2000)
Isoflavone phytoestrogens consumed in soy decrease F2-isoprostane concentrations and
increase resistance of low-density lipoprotein to oxidation in humans. Am J Clin Nutr 72
(2):395–400
Wolf WJ (1970) Soybean proteins. Their functional, chemical, and physical properties. J Agric
Food Chem 18(6):969–976
Wong KM, Corradini MG, Autio W, Kinchla AJ (2019) Sodium reduction strategies through use of
meat extenders (white button mushrooms vs. textured soy) in beef patties. Food Sci Nutr 7
(2):506–518
Wu Y, Wang T (2003) Soybean lecithin fractionation and functionality. J Am Oil Chem Soc 80
(4):319–326
Wynn TA, Chawla A, Pollard JW (2013) Macrophage biology in development, homeostasis and
disease. Nature 496(7446):445–455
1 Soybean (Glycine max)
4 5