A REVIEW ON NUTRITIONAL AND HEALTH BENEFITS OF SOYBEAN

Jasna T. J.*, Afra P., Sreelakshmi K. and Mufeeda

Asia is the origin of soybean, a crop that is significant both economically and nutritionally. Soybeans are rich in folic acid and iso-flavonoids; used in healthy diets all over the world. Because of their possible positive effects on human health, dietary soy products are attracting more and more scientific attention. Protease inhibitors, isoflavones, proteins or peptides, and saponins are the significant soy components that demonstrate biological activity. Soybean and its constituents have anti-inflammatory, anti-oxidant, anti-diabetic, and anti-proliferative qualities. The eating of these foods has been linked to a number of potential health benefits, including the prevention of immune system diseases, obesity, diabetes, cardiovascular diseases, and certain types of cancer. Numerous studies have demonstrated that high-protein soy products contribute to cholesterol lowering. The topic of this review article is soybeans, their products, and their possible use in the diagnosis, treatment, and prevention of a range of chronic illnesses. Research on new bioactive components of soybeans that are beneficial to health may eventually lead to their use in pharmaceutical development and functional foods, which may eventually replace synthetic medications with a variety of negative side effects.