Functionality of Soybean Compounds in the Oxidative Stress-Related Disorders

Chia Chien Hsieh, Samuel Fernández-Tomé, Blanca Hernández-Ledesma

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

Soybean is source of many phytochemicals, including isoflavones, phenolic acids, phospholipids, oligosaccharides, protease inhibitors, lectins, and bioactive peptides. Their demonstrated biological activities have made them to be considered excellent compounds to maintain a good health status preventing chronic disorders. Oxidative stress and inflammation play key roles in the onset and progression of many chronic diseases, such as intestinal inflammation, cardiovascular and neurological disorders, diabetes, and cancer. This chapter summarizes the antioxidative and anti-inflammatory properties of soy phytochemicals, emphasizing on the recent evidence, and the mechanisms of action. Fermentation is not only determinant on the sensorial, technological, and nutritional characteristics of soybean, but also increases its functional value. Germination and roasting have been also recognized as economical and efficient technologies for the breakdown of macromolecules, increasing soybean's digestibility, and enhancing its nutritional and biological value. The effects of soybean processing on its antioxidative properties have also been included in this chapter.

Original languageEnglish
Title of host publicationGastrointestinal Tissue
Subtitle of host publicationOxidative Stress and Dietary Antioxidants
PublisherElsevier Inc.
Pages339-353
Number of pages15
ISBN (Electronic)9780128093009
ISBN (Print)9780128053775
DOIs
Publication statusPublished - 2017 Jan 1

Keywords

  • Disease
  • Inflammation
  • Oxidative stress
  • Soy processing
  • Soybean

ASJC Scopus subject areas

  • Medicine(all)

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    Hsieh, C. C., Fernández-Tomé, S., & Hernández-Ledesma, B. (2017). Functionality of Soybean Compounds in the Oxidative Stress-Related Disorders. In Gastrointestinal Tissue: Oxidative Stress and Dietary Antioxidants (pp. 339-353). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-805377-5.00027-8