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Recent Patents on Food, Nutrition & Agriculture


ISSN (Print): 2212-7984
ISSN (Online): 1876-1429

Soybean and Processed Soy Foods Ingredients, and Their Role in Cardiometabolic Risk Prevention

Author(s): Shinjiro Imai

Volume 7, Issue 2, 2015

Page: [75 - 82] Pages: 8

DOI: 10.2174/2212798407666150629123839

open access plus


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.

Keywords: Cardiometabolic, cardiovascular disease, diabetes, non-alcoholic fatty liver disease, obesity, soybean, soy isoflavone.

Graphical Abstract

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