Soy Isoflavones as Bioactive Ingredients of Functional Foods

Lutz, Mariane

doi:10.5772/18067

Cited by 5 publications

(3 citation statements)

References 162 publications

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“…[2,3] Soybeans have numerous nutritional advantages with respect to macronutrients as well as micronutrients content over other food legumes, summarized in Table 1. Soybean acts as an ideal food candidate because of its inherent health promoting compounds like omega-3-fatty acids, lectins, trypsin inhibitors, peptides, saponins, phytates, phytosterols, and isoflavones particularly genistein, daidzein, and glycitein [4,5] ( Fig. 1).…”

Section: Introductionmentioning

confidence: 99%

Soy Bioactive Components in Functional Perspective: A Review

Garg

Lule

Malik

et al. 2016

International Journal of Food Properties

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Functional foods are the focus of attraction for well-being. The healthy living of Asians may be attributed to a diet enriched with soy isoflavones viz. genistein and daidzein which fills the gap of proteinaceous diet in vegetarians. Several factors, such as administration, dosage, metabolism, ingestion of other pharmacological substances, type of estrogen receptors, and presence or absence of endogenous estrogen, affect the activities and bioavailability of isoflavones. The mode of therapeutic action could be either through the stimulation of estrogen receptors or by the non-involvement of estrogen receptors. Soy, due to its isoflavones content, serves as a balanced and remedial substitute in combating various lifestyle disorders, like cancer prevention, by interruption of the breakdown of extracellular matrix that surrounds growing vessels and tumors, lowering of lipid and blood insulin levels by regulating lipid and glucose metabolism, alleviation of menopausal symptoms, and osteoprotective effects by modulating estrogen receptors, thus acting as a safer switch to hormone replacement therapy, anti-hypertensive effect which may also contribute to cardioprotective, anti-oxidative effect, regulation of cognitive functions, and many others. Therefore, it could be regarded as a valuable therapeutics. However, since soy isoflavones also act as endocrine disruptors, they also possess some negative effects. Concerns have been raised in relation to thyroid function abnormality. In view of the previously mentioned facts an attempt has been made to review the literature available on both beneficial as well as deleterious role of isoflavones, soy derived bioactive compounds.

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Section: Introductionmentioning

confidence: 99%

Soy Bioactive Components in Functional Perspective: A Review

Garg

Lule

Malik

et al. 2016

International Journal of Food Properties

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“…The Pharma Innovation Journal http://www.thepharmajournal.com compounds is in the order of genistein> daidzein> and glycitein [46] . In sterilization with soy milk that has to be heated for 5 minutes at 121ºC.…”

Section: Fig Ii: Potential Constraints and Innovation To Overcomementioning

confidence: 99%

“…Thus, the digestion of soybean protein is improved. But, higher soaking temperatures make better damage to solids such as isoflavones and proteins in liquid medium [46] . Pre-soaking treatment of grains reduces the acidity in thyme, reducing the perception of astringency, which is caused by genistein.…”

Section: Fig Ii: Potential Constraints and Innovation To Overcomementioning

confidence: 99%

A Review based study on Soymilk: Focuses on production technology, Prospects and Progress Scenario in last Decade

Saini¹,

Morya²

2021

Pharma Innovation

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Soy food has been consumed for more than a thousand years, but only in the last 15 years they have made way for Western cultures and diets. Soymilk is a cheap, decent protein source that does not contain lactose. It replaces bovine milk as well. Though, soy milk protein is less digestible and more anti-nutrient than milk protein, it resolves the lactose intolerance problem and acts as a vegan milk supply. Soy milk is typically divided into two categories: fermented and unfermented. In comparison with unfermented one, fermented soy milk is less favorable. But there are also some inconveniences, such as low stability, shorter shelf-life and anti-nutritional causes. Different technology should overcome all these disadvantages such as Ultra high temperature, Microwave processing, Ultra-high pressure homogenization, Pulsed electric field and High pressure processing. Besides both of these soy milk, bioactive compounds like isoflavones, genistein, daidzein, and glycitein can also be minimized by thermal processing. A brief description of the importance, production technology, nutritional properties and development concerns over the decade has been discussed in this article.

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