Title:Soybean and Processed Soy Foods Ingredients, and Their Role in Cardiometabolic Risk Prevention
Volume: 7
Issue: 2
Author(s): Shinjiro Imai
Affiliation:
Keywords:
Cardiometabolic, cardiovascular disease, diabetes, non-alcoholic fatty liver disease, obesity, soybean, soy isoflavone.
Abstract: Soybeans contain various components with potential health benefits effects, but the impact
of soy foods and processed soy foods on human health has gone progressively characterized. Soy
foods are the traditional Asian diets; however because of their intended health benefits they have gone
popular in Westerners, especially postmenopausal women. There are lots of biologically active soybean
constituents that might lead to the possible health benefits of soy, and almost consideration has
concentrated on the isoflavones, which have both hormonal and nonhormonal activities. The various other constituents of
soybeans (saponins, soy protein or peptides, lecithin, and flavonoids) have differing biological activities. These include
hormonal, immunological, bacteriological and digestive effects. This review is the broad assessment of the literature comprehensive
the health effects of soy constituents that are of superlative interest. The health benefits of soy foods on four
diseases-cardiovascular disease (CVD), non-alcoholic fatty liver disease (NAFLD), obesity and diabetes-are the focus of
the review.