Phytochemicals in Soybeans Bioactivity and Health Benefits
Soybeans represent an excellent source of high-quality protein with a low content of saturated fat. They can be made into various foods, such as tofu, soymilk, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and incr...
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| Main Authors | , |
|---|---|
| Format | eBook Book |
| Language | English |
| Published |
Boca Raton
CRC Press
2022
Taylor & Francis Group |
| Edition | 1 |
| Series | Functional Foods and Nutraceuticals |
| Subjects | |
| Online Access | Get full text |
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| Abstract | Soybeans represent an excellent source of high-quality protein with a low content of saturated fat. They can be made into various foods, such as tofu, soymilk, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease.
Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans' role in human nutrition and health, their composition and physicochemical properties, the action mechanism of their physiologic function, processing engineering technology, food safety, and quality control.
Key Features:
Promotes soybean products as functional foods with advanced processing technology
Presents the basic research containing the experimental design, methods used, and a detailed description of the results.
Provides a systematic approach to the subject to facilitate a better comprehension of the subject with illustrations and diagrams
Includes a comprehensive and up-to-date list of references
With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike. |
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| AbstractList | Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease.Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans' role in human nutrition and health, their composition and physicochemical properties, action mechanism of their physiologic function, processing engineering technology, food safety, and quality control. Key Features: Promotes soybean products as functional food with advanced processing technology Presents the basic research containing the experimental design, methods used, and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike. Soybeans represent an excellent source of high-quality protein with a low content of saturated fat. They can be made into various foods, such as tofu, soymilk, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans' role in human nutrition and health, their composition and physicochemical properties, the action mechanism of their physiologic function, processing engineering technology, food safety, and quality control. Key Features: Promotes soybean products as functional foods with advanced processing technology Presents the basic research containing the experimental design, methods used, and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subject with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike. This book describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans’ role in human nutrition and health, their composition and physicochemical properties, action mechanism of their physiologic function, processing engineering technology, food safety, and quality control. Key Features: Promotes soybean products as functional food with advanced processing technology Presents the basic research containing the experimental design, methods used, and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike. Series Editor Preface Editors’ Preface Editors Information: Editors’ short Bio 1) Health perspectives of soy isoflavones 2) Soybean isoflavone profile: A new quality index in food application and health 3) Bioactive peptides from soybeans and by-products. 4) Antioxidant activity and health benefits of anthocyanins of black soybeans 5) Soybean oil, chemical properties and benefits for health 6) Polyamines in soybean food potential benefit for the elderly 7) Soybean Glyceollins and Human Health 8) Soybean Allergen 9) Isolation, Bioactivity, Identification and Commercial Application of Soybean Bioactive Peptides 10) Revisiting side streams of soy product processing 11) Okara: A Soybean By-Product with Interesting Properties in Nutrition and Health. 12) Polysaccharides from Soybean Hulls and Functional Activities 13) Effects of novel processing methods on structure, functional properties and health benefits of soy protein 14) Fermentation of Soybeans – Technology, Nutritional Properties and Effects 15) Soybean Processing By-Products and Potential Health Benefits 16) Korean traditional fermented soybean foods and their functionalities. 17) Traditional Chinese Fermented Soybean Products and their Physiological Function 18) Value-Added Processing of Okara and Development of New Health-Promoting Foods 19) The influence of drying on isoflavones in soybean 20) Soybean derived bioactive peptides and their health benefits 21) Fatty Acid Composition in the Soybean Sprout 22) Peptides derived from high oleic acid soybean and health benefits Yang Li professor and doctoral supervisor of college of food science, Northeast Agricultural University, and young top-notch talent of Ten Thousand Talent Program, post-doctoral of National Soybean Engineering Technology Research Center, director of Food Branch of China Grain and Oil Society and Natural Product Engineering Society of Heilongjiang Province, winner of Heilongjiang Youth May Fourth Prize, Member of China Youth Science and Technology Association, Vice President of Heilongjiang Youth Technology Association, member of IFT (Institute of Food Technologists) and reviewer of many famous periodicals and magazines at home and abroad at the same time. He was awarded the honorary titles of "Distinguished Scholar", "academic backbone", "Young Talent", "Youth May 4th Medal" and "Pioneer of Scientific Research" by Northeastern Agricultural University. Since 2004, he has engaged in the research work of cereals, oil and vegetable protein. He has published more than 200 papers, including SCI retrieval papers, 28 papers by first author/correspondence author; an ESI paper as the corresponding author named "Effects of ultrasound on the structure and physical properties of black bean protein isolates", which was cited multiple times at the top 1% of the excellent paper of the same publication year in the academic field of Agricultural Sciences, 110 EI retrieval papers, among which 45 by first author/correspondence author, 138 core retrieval papers, among which 56 by first author/correspondence author, teaching reform of the 13; published 8 books, including 1 monograph (alone), 3 by chief editors; 48 authorized patents have been obtained, among which 43 national invention patents (the first inventor of 16, the second inventor of 24), one application for international patent, 11 patents for the invention of technology transfer. Baokun Qi is an associate professor of college of food science, Northeast Agricultural University. Since 2013, he has presided seven national projects including National Natural Science Foundation of China and participated in 8 national projects and 6 provincial projects; published 34 papers by first and correspondent authors, including 10 SCI retrieval papers and 16 EI retrieval papers; participated in writing 3 teaching materials by chief editors; 43 authorized patents have been obtained, including 11 patents for the invention of technology transfer. He has received 7 awards including the second prize of Science and Technology Progress in Heilongjiang Province, the first prize of the "Inventive Achievement Award" of the China Invention Association, the first prize of Heilongjiang Agricultural Science and Technology, the third prize of Shen Nong China Agricultural Science and Technology Award, the first prize of Technology Invention of Chinese Institute of Food Science and Technology (rank second) and obtained 2 result identifications. In November 2015, Heilongjiang Assy Food Technology Co., Ltd. was founded during the period of my doctor studies. The company focused on providing technical consulting, technical services, transformation of results, food production and sales, etc. In 2016, he was hired as the entrepreneurial supervisor of Northeast Agricultural University. In 2018, he won the Gold Medal of the 4th Heilongjiang Province Internet + College Entrepreneurship Competition and the National Silver Award (ranked 1st). |
| Author | Qi, Baokun Li, Yang |
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| Keywords | health-promoting components Black Soybean Bioactive Compounds active protein and peptides Isoflavone Content Fermented Soybean Foods Soy Protein Soy Milk Soy Peptides Soybean Fermentation Soybean Cultivars Soybean Sprouts Total Isoflavone Soybean Protein Bioactive Peptides Dietary Fiber Soybean Seeds Soy Foods Fermented Soybean Products polypeptide Antihypertensive Peptides Solid State Fermentation Fermented Soy Milk dietary fibers Isoflavone Aglycones physicochemical properties Fermented Soybean Ace Inhibit Peptide Soy Sauce lecithin Soybean Oil |
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| Notes | Includes bibliographical references and index |
| OCLC | 1311316282 |
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| Snippet | Soybeans represent an excellent source of high-quality protein with a low content of saturated fat. They can be made into various foods, such as tofu, soymilk,... Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso,... This book describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and... |
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| SubjectTerms | active protein and peptides dietary fibers Food Analysis Food Chemistry FOODnetBASE Fruit & Vegetables Functional foods health-promoting components lecithin Nutraceuticals & Functional Foods Nutrition physicochemical properties Phytochemicals polypeptide Processing SCI-TECHnetBASE Soybean Soybean -- Health aspects STMnetBASE |
| Subtitle | Bioactivity and Health Benefits |
| TableOfContents | 6.3.2 Health Effects of Polyamines Related to Aging‑Associated Pathologies -- 6.3.2.1 Neuroprotection by Polyamines -- 6.3.2.2 Polyamines in Cardiovascular and Metabolic Syndromes -- 6.3.2.3 Polyamines in Muscle-Related Diseases -- 6.3.2.4 Effects of Polyamines on Tumorigenesis -- 6.4 Polyamines in Soybean and Soy Products -- 6.4.1 Soybean and Non-Fermented Soy Products -- 6.4.2 Fermented Soy Products -- 6.5 Impact of Polyamine Intake from Soybean Food on the Elderly Population -- 6.6 Summary -- References -- Chapter 7 Soybean Glyceollins and Human Health -- 7.1 Introduction -- 7.2 Chemical Structure and Biosynthesis of Soybean Glyceollins -- 7.3 Elicitors of Glyceollin Production -- 7.4 Absorption and Bioavailability of Glyceollins -- 7.5 Health-Promoting Properties of Glyceollin -- 7.5.1 Anti-Estrogenic and Anticancer Activities -- 7.5.2 Anti-Inflammatory Activities -- 7.5.3 Antioxidant Activities -- 7.5.4 Effects on Glucose Metabolism -- 7.5.5 Effects on Lipid Metabolism -- 7.5.6 Effects on Melanogenesis -- 7.5.7 Effects on Bone Health -- 7.6 Conclusion and Future Direction -- References -- Chapter 8 Soybean Allergens -- 8.1 Introduction -- 8.2 Soybean Allergy -- 8.3 Molecular Characterization and Clinical Relevance of Soybean Allergens -- 8.3.1 Gly m 1 and Gly m 2 (Soybean Hull Proteins) -- 8.3.2 Gly m 3 and Gly m 4 (Birch-Pollen Related Allergens) -- 8.3.3 Gly m 5 (β-Conglycinin) and Gly m 6 (Glycinin) -- 8.3.4 Gly m 7 and Gly m 8 -- 8.3.5 Other Soybean Allergens -- 8.4 IgE Cross-Reactivity of Soybean Allergens with Other Species -- 8.5 Strategies to Mitigate Soybean Allergenicity -- 8.5.1 Effect of Food Processing -- 8.5.2 Digestibility -- 8.5.3 Genetic Modification -- 8.6 Traceability of Soybean Allergens in Processed Foods -- 8.7 Conclusions -- Acknowledgments -- References Chapter 9 Isolation, Bioactivity, Identification, and Commercial Application of Soybean Bioactive Peptides -- 9.1 Introduction to Soybean Bioactive Peptides -- 9.1.1 Preparation, Isolation, and Identification of Soybean Bioactive Peptides -- 9.1.1.1 Gastrointestinal Digestion -- 9.1.1.2 Enzymatic Hydrolysis -- 9.1.1.3 Food Processing -- 9.1.1.4 Fermentation -- 9.1.2 Isolation of Soybean -- 9.2 Identification of Soybean Bioactive Peptides -- 9.3 Bioactivity Verification of Soybean Peptides -- 9.3.1 Hypocholesterolemic -- 9.3.2 Antidiabetic -- 9.3.3 Antihypertensive -- 9.3.4 Anticancer -- 9.3.5 Antioxidant and Anti-Inflammatory -- 9.3.6 Immunomodulatory -- 9.4 Commercial Application of Soybean Peptides -- 9.4.1 Nutraceutical -- 9.4.2 Functional Food Ingredients -- 9.5 Summary -- References -- Chapter 10 Revisiting Side Streams of Soy Product Processing -- 10.1 Introduction -- 10.2 Okara Valorization -- 10.2.1 An Overview of Okara Composition and Bioactive Components -- 10.2.2 Enzyme Treatment -- 10.2.3 Fermentation -- 10.2.3.1 Fungi -- 10.2.3.2 Bacteria -- 10.2.3.3 Yeasts -- 10.2.4 Using Multiple Biocatalysts for Okara Utilization -- 10.3 Soy Whey Valorization -- 10.3.1 Overview of the Composition of Soy Whey -- 10.3.2 Enzymatic Treatment -- 10.3.3 Fermentation -- 10.3.3.1 Food Fermentation -- 10.3.3.2 Fermentation for Non-Food Applications -- 10.4 Future Prospects -- 10.5 Conclusion -- References -- Chapter 11 Okara: A Soybean By-Product with Interesting Properties in Nutrition and Health -- 11.1 Introduction -- 11.2 Okara: Definition, World Production, Obtainment, and Chemical Composition -- 11.2.1 Definition and World Production -- 11.2.2 Okara Obtainment -- 11.2.3 Chemical Composition -- 11.3 Bioactive Compounds and Health Implications -- 11.3.1 Dietary Fiber and Oligosaccharides -- 11.3.2 Phenolic Compounds and Isoflavones Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Table of Contents -- Series Editor's Preface -- Editors' Preface -- About the Editors -- Contributors -- Chapter 1 Health Perspectives on Soy Isoflavones -- 1.1 Introduction -- 1.2 Mechanism of Action -- 1.2.1 Estrogenic and Anti-Estrogenic Activity -- 1.2.2 Antioxidant Activity -- 1.2.3 Anti-Inflammatory Activity -- 1.2.4 Other Mechanisms -- 1.3 Metabolism and Bioavailability -- 1.3.1 Bioactive Metabolites -- 1.3.2 Intestinal Microbiota Influence -- 1.4 Health Effects -- 1.4.1 Menopausal Symptoms -- 1.4.2 Cancer -- 1.4.3 Cardiovascular Disease -- 1.4.4 Osteoporosis -- 1.4.5 Cognitive Functions -- 1.4.6 Diabetes -- 1.4.7 Polycystic Ovary Syndrome -- 1.4.8 Skin -- 1.4.9 Other Effects -- 1.5 Sources and Exposure -- 1.5.1 Food -- 1.5.2 Dietary Supplements -- 1.5.3 Infant Formulas -- 1.6 Safety Aspects -- 1.6.1 Adverse Effects -- 1.6.2 Recommendations -- 1.7 Concluding Remarks -- Acknowledgment -- References -- Chapter 2 Soybean Isoflavone Profile: A New Quality Index in Food Application and Health -- 2.1 Introduction -- 2.2 Isoflavone Profile in Soybean Seeds -- 2.3 Isoflavones in Soybean Seeds and Their Components -- 2.4 Isoflavone Biotransformation upon Germination -- 2.5 Isoflavones in Soybean Products -- 2.5.1 Isoflavones in Unfermented Products -- 2.5.2 Isoflavone Profile as Affected by Fermentation -- 2.6 Antioxidant Properties and the New Quality Index in Food Application and Health -- 2.7 Summary -- References -- Chapter 3 Bioactive Peptides from Soybeans and Derived Products -- 3.1 Introduction -- 3.2 Bioactive Peptides from Soybeans and Their Products -- 3.3 Characteristics of Bioactive Peptides -- 3.4 Purification and Identification of Bioactive Peptides -- 3.5 Summary -- References -- Chapter 4 Antioxidant Activity and Health Benefits of Anthocyanin of Black Soybeans 11.3.3 Proteins and Bioactive Peptides -- 11.3.4 Health Implications -- 11.4 Okara Valorization for Food Uses -- 11.4.1 Direct Uses -- 11.4.2 Treatments for Okara Valorization -- 11.4.2.1 Bioprocessing -- 11.4.2.2 Chemical Treatments -- 11.4.2.3 Physical Treatments -- 11.5 Summary -- References -- Chapter 12 Polysaccharides from Soybean Hulls and Their Functional Activities -- 12.1 Soybean Hulls -- 12.1.1 Soybean Hulls' Polysaccharides -- 12.1.1.1 Composition of Polysaccharides -- 12.1.1.2 Chemical and Molecular Properties -- 12.1.1.3 Physiological Functions of Polysaccharides -- 12.2 Recovery of Soybean Polysaccharides -- 12.3 Soybean-Polysaccharides-Rich Functional Foods -- 12.4 Summary -- References -- Chapter 13 Effects of Novel Processing Methods on Structure, Functional Properties, and Health Benefits of Soy Protein -- 13.1 Introduction -- 13.2 Structure, Functional Properties, and Health Benefits of Soy Protein -- 13.3 Effects of Ultrasound Processing on the Structure, Functional Properties, and Health Benefits of Soy Protein -- 13.3.1 Effects of HIU on the Structure of Soy Proteins -- 13.3.2 Effects of HIU on the Functional Properties of Soy Proteins -- 13.3.3 Effects of HIU on the Health Benefits of Soy Proteins -- 13.4 Effects of High-Pressure Processing on the Structure, Functional Properties, and Health Benefits of Soy Protein -- 13.4.1 Effects of HPP on the Structure of Soy Proteins -- 13.4.2 Effects of HPP on the Functional Properties and Health Benefits of Soy Proteins -- 13.5 Effects of Irradiation on the Structure, Functional Properties, and Health Benefits of Soy Protein -- 13.5.1 Effects of Irradiation on the Structure of Soy Proteins -- 13.5.2 Effects of Irradiation on the Functional Properties and Health Benefits of Soy Protein 4.1 Introduction -- 4.2 Utilization of Black Soybean -- 4.3 Anthocyanin -- 4.3.1 Cyanidin 3 Glucoside (C3G) -- 4.4 Antioxidant Activity and Health Benefits -- 4.4.1 Free Radical Scavenging Activity -- 4.4.2 Anti-Inflammatory and Anticancer Activity -- 4.4.3 Anti-Atherosclerosis and Coronary Heart Disease -- 4.4.4 Antidiabetic Activity -- 4.4.5 Anti-Obesity -- 4.5 Future Potency -- 4.6 Summary -- References -- Chapter 5 Soybean Oil: Chemical Properties and Benefits for Health -- 5.1 Introduction -- 5.2 Composition of Soybean Oil -- 5.2.1 Fatty Acids of Soybean and Their Healthful Properties -- 5.2.2 Essential Fatty Acids -- 5.2.3 Triacylglycerol Composition -- 5.2.4 Soybean Oil of Modified Fatty Acid Composition and Its Health Benefits -- 5.3 Nonacylglycerol Components of Soybean Oil: Structure, Occurrence, and Health-Promoting Effects -- 5.3.1 Phospholipids -- 5.3.1.1 Structure and Technological Relevance -- 5.3.1.2 Bioavailability and Health Effects -- 5.3.2 Tocopherols -- 5.3.2.1 Structure and Occurrence -- 5.3.2.2 Antioxidant Mechanism -- 5.3.2.3 Bioavailability -- 5.3.2.4 Biological Activity and Health-Promoting Effects -- 5.3.3 Phytosterols -- 5.3.3.1 Structure and Occurrence -- 5.3.3.2 Biological Role of Phytosterols -- 5.3.4 Other Components -- 5.3.4.1 Sphingolipids -- 5.3.4.2 Carotenoids -- 5.4 Composition and Oxidative Stability of Soybean Oil -- 5.4.1 Factors That Influence the Oxidative Stability -- 5.4.2 How to Prevent Oil Oxidation and Determine the Oxidative Stability -- 5.5 Final Considerations -- References -- Chapter 6 Polyamines in Soybean Food and Their Potential Benefits for the Elderly -- 6.1 Introduction -- 6.2 Chemical and Biochemical Properties of Polyamines -- 6.3 Polyamines and Health in the Elderly -- 6.3.1 Mechanism of Action of Polyamines in Aging 13.6 Effects of Microwave Processing on the Structure, Functional Properties, and Health Benefits of Soy Protein |
| Title | Phytochemicals in Soybeans |
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