Soybean as a multiple source of biomolecules in food and health products

摘要

Soybean has been a main food item for many centuries. Recent advances in the areas of agriculture and nutritional biochemistry have resulted in the production of increasing amounts of soybean for its oil, protein and other biomolecules with potentialhealth benefits. Isoflavones in soybean have been well-recognized for their myriad of health-related advantages related to estrogenic/anti-estrogenic activities and anticarcinogenicity. However, other biomolecules such as lecithin, saponins, phytic acidand tryprin inhibitors also occur in soybean. The role of these phytochemicals in health promotion and disease prevention is of much interest. The use of soybean and its components in production of food and nutraceutical applications is also discussed.