Soybean bioactive components and their implications to health - A review

被引：133

作者：

Isanga, Joel ^{[1
,2
]}

Zhang, Guo-Nong ^{[1
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, Key Lab Food Sci & Safety, Minist Educ, Wuxi 2214122, Jiangsu Prov, Peoples R China

[2] Makerere Univ, Dept Biochem, Fac Sci, Kampala, Uganda

来源：

FOOD REVIEWS INTERNATIONAL | 2008年 / 24卷 / 02期

关键词：

bioactive components; soybean; phytochemicals; health;

D O I：

10.1080/87559120801926351

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Foods containing bioactive components are receiving increasing attention due to their functionality in disease prevention and treatment. Soybean products contain a plethora of bioactive phytochemicals such as isoflavones, saponins, phytic acids, phytosterols, trypsin inhibitors, and peptides. Research has implicated soybean phytochemicals as functioning in cholesterol reduction, cardiovascular disease prevention, diabetic symptoms prevention, bone loss prevention, and cancer prevention. However, some bioactive compounds in soybean are reported to have some adverse effects to health also. Nevertheless, the benefits of soybean bioactive components exceed by far their potential adverse effects. The main objective of this article is to discuss the different soybean bioactive components and their implications to human health.

引用

页码：252 / 276

页数：25

共 213 条

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