Old ancient soybean,Soy and the dissemination,cultivation.

Contents

Applications and Properties:

Applications:

Soy Bean Glycine Soja Glycine max SoyaCholesterol reduction.
Improves Digestion.
Secretion of bile acid.
Soy Treat heart disease.
Reduce certain cancers.
Bowman-Birk inhibitor (BBI).
Phytoestrogens.

Properties:

The Soybean has been prized for centuries in Asia as a nutritious, high-protein food with a variety of uses. Today, it's popular in the United States not only in Asian food, but also as a cholesterol-free meat and dairy substitute in traditional American foods. Medicinally, Soy appears to reduce blood cholesterol levels. In fact, the U.S. Food and Drug Administration has authorized allowing foods containing Soy to carry a "heart-healthy" label.
Soy Bean Glycine Soja Glycine max SoyaThe isoflavones in Soy, primarily genistein and daidzein, have been well researched by scientists for their antioxidant and phytoestrogenic properties.Saponins in Soy enhance immune function and bind to cholesterol to limit its absorption in the intestine. The isoflavones may also reduce the risk of hormone-dependent cancers, such as breast and prostate cancer, as well as other cancers. Both animal and human studies have confirmed this. Eating lots of Soybeans may help protect against breast cancer, possibly because they contain so-called phytoestrogens that help block the activity of cancer-promoting estrogen.

Safety and Toxicity:

Generally considered safe.

More

Reference:
  • 1.Old ancient soybean,Soy and the dissemination,cultivation.
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♥The article and literature were edited by Herbalist of MDidea Extracts Professional.It runs a range of descriptions about the titled herb and related phytochemicals, including comprehensive information related, summarized updating discoveries from findings of herbalists and clinical scientists from this field.The electronic data information published at our official website https://www.mdidea.com and https://www.mdidea.net, we tried to update it to latest and exact as possible.
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