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Nutritional, nutraceutical and functional properties of soybeans
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Soybeans have desirable nutritional properties, since they contain about twice the protein of other legumes per serving. Some soybean protein ingredients have protein digestibility corrected amino acid scores commensurate with proteins thought to be optimal to meet human protein needs. This chapter examines recent human clinical studies related to the efficacy and safety of soybean foods and food or dietary supplement ingredients including soybean oils, proteins, isoflavones and selected other compounds for which soybeans are a significant source.
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Yes, you can access Nutritional, nutraceutical and functional properties of soybeans by Suzanne Hendrich in PDF and/or ePUB format, as well as other popular books in Tecnología e ingeniería & Agricultura sostenible. We have over one million books available in our catalogue for you to explore.
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Agricultura sostenibleTable of contents
- 1 Introduction
- 2 Nutritional effects of soybean oils
- 3 Nutritional and nutraceutical functions of soybean proteins in cardiovascular disease
- 4 Health effects of soybean proteins and associated constituents
- 5 Other health or adverse effects of soybean foods and ingredients
- 6 Conclusion and future trends
- 7 References