Soybean nutrition

dc.contributor.authorO'Keefe, Sean F.en
dc.contributor.authorBianchi, Laurieen
dc.contributor.authorSharman, Jyotsnaen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2016-09-28T18:59:24Zen
dc.date.available2016-09-28T18:59:24Zen
dc.date.issued2015en
dc.description.abstractThis review is intended to provide information on recent research on the nutritional composition of the soybean, how soy can be used in the vegetarian and vegan diet, its use in diet therapy for some diseases, and how isoflavones in the soybean are related to health outcomes. Much research has been focused on the nutritional composition of soybeans in the past 30 years; in particular breeding and genetic engineering have the potential to alter soybeans. The protein, oil, and bioactive components of soy have been closely scrutinized; recent advances and challenges are outlined. The use of soy products has increased dramatically in the U.S. due to recognized correlations with positive health outcomes in those populations who consume much soy food products. Therefore, soy consumption has also been well studied for meeting nutritional needs of vegetarians and vegans, and those with health issues such as chronic kidney disease, cardiovascular disease, diabetes, and cancer. Finally, bioactive components of soybean, including isoflavones, have emerging promise, but there are conflicting results regarding correlations and effects on health outcomes, including reducing menopausal symptoms, reducing risk of bone disease and some cancers. The purpose of this review is to provide information regarding recent advances in the composition of the soybean, its use in health and disease.en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.issue2en
dc.identifier.urihttp://hdl.handle.net/10919/73053en
dc.identifier.volume1en
dc.language.isoenen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.titleSoybean nutritionen
dc.title.serialSM Journal of Nutrition and Metabolismen
dc.typeArticle - Refereeden
dc.typeReviewen
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Tech/All T&R Facultyen

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