Chemoprevention by means of soy proteins and peptides – current status and future approaches: a review

Sheng I. Chen, Chia Chien Hsieh*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

6 Citations (Scopus)


Epidemiological studies have shown that soy consumption is associated with lower incidence of various diseases, such as cancer. Over the past decades, soy proteins and derived peptides have been considered as potential preventive agents against the initiation, promotion and progression of cancer. Additionally, soybeans provide essential nutrients and abundant peptides and proteins with multiple bioactivities. Here, we specifically emphasise the chemoprevention property of several soy proteins/peptides, such as lectins, lunasin and protease inhibitors. Moreover, their anti-inflammatory and antioxidant properties, which have been demonstrated to be associated with chemopreventive properties, are addressed here. Furthermore, computational methods applied in this field are reviewed. Researchers navigate a large volume of data to understand the interactions among the genome, cellular molecules, dietary interventions, medical treatments and diseases. Numerous powerful tools have been recommended for designing an optimal strategy for future anti-cancer treatments with precise diagnosis and individualised approaches.

Original languageEnglish
Pages (from-to)1460-1466
Number of pages7
JournalInternational Journal of Food Science and Technology
Issue number5
Publication statusPublished - 2019 May


  • Chemoprevention
  • computational biology
  • data analytics
  • soy peptide
  • soy protein

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering


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