Introduction Literature has consistently reported that soy and soy-based foods are excellent
sources of amino acids and isoflavones. Therefore, this review summarises the safety and …

Epidemiological investigations suggest that soy consumption may be associated with a
lower incidence of certain chronic diseases. Clinical studies also show that ingestion of soy …

Soy protein and isoflavones (phytoestrogens) have gained considerable attention for their
potential role in improving risk factors for cardiovascular disease. This scientific advisory …

Soybean [Glycine max (L.) Merrill] is one of the oldest cultivated crops of the Far East. For
centuries, the Oriental people, including the Chinese, Japanese, Koreans, and Southeast …

Background: Many randomized controlled trials (RCTs) have assessed the effects of soy
products on serum lipids. However, the responsible soy components and the magnitude of …

Soy protein is an important component of soybeans and provides an abundant source of
dietary protein. Among the dietary proteins, soy protein is considered a complete protein in …

Isoflavones (genistein, daidzein, and glycitein) are bioactive compounds with mildly
estrogenic properties and often referred to as phytoestrogen. These are present in …

Isoflavones have been proposed to be the active component responsible for the beneficial
effects of soybean foods, and appear to work in conjunction with the proteins to protect …

In recent years, isoflavones have increased in popularity as an alternative to estrogen
therapy, particularly after the Women's Health Initiative demonstrated an increased risk of …

Soy is an important food in Asia and many studies have suggested that the low incidences of
chronic diseases in Asian countries are associated with diets that are rich in soy. Soy …