Soy is an annual seedling belonging to the Fabaceae family.
It is one of the most cultivated plants in the world and is used in human and animal nutrition.
Natural soy is not transgenic, so it has not undergone any changes to its DNA.
It is a leguminacea (like beans, peas etc.) introduced as an alternative to maize for the low cost and to avoid mycotoxins on grain and other parasites.
The spread of soy is due to the growing demand of consumers who have discovered some interesting properties of this legume.
- Great digestibility
- High protein (soy is 40% protein and 20% fat)
- High fiber content
But the benchmark that has advanced it in the market is the low cost.
There are about 30 varieties on the market:
Fukui, Demetra, Blanca, Taira, Regir, Dekabig, Atlantic, Bahia, PR92B63, Pacific, Nikko, Nikir, Condor, Pedro, Juliet, Tea, Ascasubi, Brilliant, Colorado, Fortress, Sapporo, Goriziana, Aires, Sponsor, Indian, Hilario, Neoplanta, Cresir, Shama, Syngenta, Sekoia, A
From the soy they are obtained:
- seeds from which mainly flour is produced
- sprouts used for salads and other applications in the pharmaceutical and cosmetic industries
Soy contains several polyphenol compounds, especially isoflavones, which have positive effects on human health, but their presence in percentage varies depending on the type of soy.
Isoflavones (classified as phytoestrogens) have shown positive potential against cardiovascular disease, diabetes, cancer. osteoporosis and neurogenerative disorders. In the soybean, 12 different types were identified divided into:
aglycones (daizein, glicitein, genistein)
beta-glucosides (daidzin, glicitin, genistin) (1)
In 1999, the FDA recognized soy proteins with some protection against coronary heart disease and authorized the following posology: 25 grams of soy protein per day as part of a low-fat, cholesterol-low diet.
In 2017, the FDA announced its intention to review the authorization for lack of scientific data as only 19 studies confirmed the usefulness of soy in reducing coronary risk, while 27 studies did not support this positive thesis.
However, a certain amount of post-2017 scientific studies confirm the positive activity of soy bea on human health.
In a 20 km cycling race, a fermented soybean extract improved the performance of athletes both in terms of power and speed (2).
Patients with type 2 diabetes achieved improved blood conditions, increased brachial blood flow, improved endothelial function, increased total serum antioxidants and lipid profile. There was no significant effect on blood pressure and HDL cholesterol (3)
Soy and its isoflavones have a positive influence on mortality risks associated with cancer and cardiovascular disorders (4).
Soy flour studies
