SOJA, UNA PROMETEDORA FUENTE DE SALUD
2008
Health properties and uses of soybean, as well as the
different chemical and botanical characteristics of this
legume are shown in this review. Soybean represents an
excellent source of high quality protein, it has a low content
in saturated fat, it contains a great amount of dietary
fibre and its isoflavone content makes it singular
among other legumes.
Many researches have been carried out into the benefits
of legumes: chickpeas, beans, lentils and soy, among
others, but characterization and positive health effects of
soybeans have been recently studied. The interest in this
legume has increased because of its functional components.
Most of the studies have been focused on soybean
protein as a possible source of prevention against cardiovascular
disease. This positive effect may be due to a
decrease in serum cholesterol concentrations. In addition,
there are many studies on isoflavones, non-nutritive
substances, associated with prevention and treatment
of different chronic diseases. Moreover, some
studies have shown the health properties of soy dietary
fibre. Therefore, it would be interesting to consider the
replacement of animal based foods for soybean foods in
order to obtain some nutritional benefits.
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