SOYBEAN AND HEALTH - University of Macau Library

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20Soybean and HealthWagner, J.D., Anthony, M.S. & Cline, J.M. (2001) Soy phytoestrogens: research on benefitsand risks. Clin Obstet Gynecol, 44,pp 843-852.Wagner, J.D., Zhang, L., Shadoan, M.K., Kavanagh, K., Chen, H., Tresnasari, K., Kaplan, J.R.& Adams, M.R. (2008) Effects of soy protein and isoflavones on insulin resistanceand adiponectin in male monkeys. Metabolism, 57,pp ppS24-S31.Welty, F.K., Lee, K.S., Lew, N.S. & Zhou, J.R. (2007) Effect of soy nuts on blood pressure andlipid levels in hypertensive, prehypertensive, and normotensive postmenopausalwomen. Arch Intern Med, 167,pp 1060-1067.Wiseman, H., O'Reilly, J.D., Adlercreutz, H., Mallet, A.I., Bowey, E.A., Rowland, I.R. &Sanders, T.A. (2000) Isoflavone phytoestrogens consumed in soy decrease F(2)-isoprostane concentrations and increase resistance of low-density lipoprotein tooxidation in humans. Am J Clin Nutr, 72,pp 395-400.Wu, A.H., Ziegler, R.G., Nomura, A.M., West, D.W., Kolonel, L.N., Horn-Ross, P.L., Hoover,R.N. & Pike, M.C. (1998) Soy intake and risk of breast cancer in Asians and AsianAmericans. Am J Clin Nutr, 68,pp 1437S-1443S.Zhan, S. & Ho, S.C. (2005) Meta-analysis of the effects of soy protein containing isoflavoneson the lipid profile. Am J Clin Nutr, 81,pp 397-408.Zimmerman, L.H. (2007) Causes and consequences of critical bleeding and mechanisms ofblood coagulation. Pharmacotherapy, 27,pp 45S-56S.
2Fermented Soybean Productsand Their Bioactive CompoundsHye Jeong Yang 1 , Sunmin Park 2 , Valeriy Pak 3 ,Kyung Rhan Chung 4 and Dae Young Kwon 11 Biogeron Food Research Division, Korea Food Research Institute, Songnam,2 Department of Food and Nutrition, Obesity/Diabetes Research Institutes,Hoseo University, Asan,3 Department of Organic SynthesisInstitute of the Chemistry of Plant Substances, Tashkent,4 The Academy of Korean Studies, Center for Knowledge & Information, Songnam1,2,4 Republic of Korea3 Uzbekistan1. IntroductionSoybean (Glycine max MERILL), first grown in Eastern Asia thousands of years ago, havelong been important protein sources, complementing grain proteins, in Asian countries. Inaddition to essential nutrients, soybean products, especially fermented soybean products,contain various functional components including peptides, isoflavonoids and more (Daviset al., 2005). Due to these nutritional and functional facts, soybean products were includedin the world’s top 5 healthiest foods in magazine ‘Health (2006)’: Due to dozens of studiesshowing soy is good for your heart; the FDA even allows certain soy products to have aheart-healthy claim on their labels. A number of epidemiological studies have suggestedthat consumption of soybeans and soy foods is associated with lowered risks for severalcancers including breast, prostate, and colon, and cardiovascular diseases (Anderson et al.,1998; P.C. Butler et al., 2007; Messina, 1995; Peterson & Barnes, 1991, 1993) and improvesbone health (Bhathena & Velasquez, 2002). Furthermore, some studies have shown that adiet rich in soy can reduce breast cancer risk (Messina, 1999a, 1999b).Fermentation is one of the major processes used in the production of food from soybeans.Fermented soybean paste is indigenous to the cuisines of East and Southeast Asia.Bibliographically, Korea developed and used its own traditional fermented foods twothousand years ago (Kwon et al., 2011a). Korean soy foods are increasingly present on theworldwide market, and because kochujang (fermented red pepper paste with soybean flour)and fermented soybean pastes (doenjang and chungkukjang; both chungkukjang andchungkookjang are used in the reports) were registered in CODEX in July, 2009, they arenow internationally accepted foods (Kwon et al., 2010). Most fermented soybean pastes aresalty and savory and some are spicy. They are often used as condiments to flavor foods suchas stir-fries, stews, and soups. This fermentation changes the physico-chemical andorganoleptic properties of soy products such as color, flavor and active components.
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78Soybean and HealthMalaisse, W.J.
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80Soybean and Healthflavonoids show
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82Soybean and HealthSupplies (Poole
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84Soybean and Healthal., 2004). For
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86Soybean and HealthABFig. 1. IBD p
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88Soybean and Healthdamage for both
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The Effect of Flavonoids in Soybean
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Effects of Dietary Soybean Trypsin
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Conjugated Linoleic Acid: A Milk Fa
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Lunasin, a Cancer Preventive Seed P
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Insights into the Pharmacological E
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9Occurrence of Biogenic Aminesin So
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Occurrence of Biogenic Amines in So
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10Biologically Active Molecules fro
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Biologically Active Molecules from
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11From Soybean Phytosterolsto Stero
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From Soybean Phytosterols to Steroi
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12Genistein Derivatization - From a
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Genistein Derivatization - From a D
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13Soybean Oil: Production Process,
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Soybean Oil: Production Process, Be
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14Beneficial Effects of Bioactive P
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Beneficial Effects of Bioactive Pep
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15Soy Isoflavones as BioactiveIngre
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Soy Isoflavones as Bioactive Ingred
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16Soybean Oil: How Good or How Bad
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Soybean Oil: How Good or HowBad in
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17Anti-Diarrhoeal Aspectsof Ferment
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Anti-Diarrhoeal Aspects of Fermente
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18Antioxidant and Hypocholesterolem
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Antioxidant and Hypocholesterolemic
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19Important Minor Soybens Proteins:
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20Soybean Allergens: Presence, Dete
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21Nutritional and Bioactive Compoun
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Nutritional and Bioactive Compounds
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22Polyamines - The Principal Candid
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