Although soybeans are native to southeast Asia, 55 percent of production is in the United States. The US produced 75 million metric tons of soybeans in 2000 of which more than one-third was exported. Other leading producers of soybeans are Argentina, Brazil, China and India. Brazil is expected to become the world's biggest soybean exporter in 2004, displacing the United States from the top seat^.4,

PHARMACOGNOSY:

Vernacular name :⁶

· English : Soybean

· Hindi : Soyabean or bhat

· Marathi : Soybin

· Kannada : Sova bean

· Malayalam : Soyabean

· Assmi : Garomah

· Tamil : Soyapayaru

· Telugu : Soyachikkudu

· Bengali : Garikalai

· Local : Bhatwara, Rumkurthi.

DESCRIPTION:

A) Macroscopic characters:

Soybean is a small herbaceous annual plant with trifoliate leaves and oval, pubscent folioles.⁷ Although most soy seeds are yellow, soy seeds come in other various seed coat colors, such as: blue, green, dark brown, purplish black, or black. Soy seed varies in size, too. The seed coat of a mature soy seed is extremely hard and water resistant so that germ that is encased within the soy seed is protected. Damages to the seed coat inhibit the seed from germinating.⁸

CHEMICAL CONSTITUENTS:

It is a rich source of carbohydrates, fats, vitamins, and minerals. Soya has high contents of high quality proteins.¹ On average, dry soybean contains roughly 40% protein, 35% carbohydrate, 20% soybean oil, and 5% ash (non-aqueous, metal oxides).⁹Soy is also a source of lecithin or phospholipid.⁴ It also contains isoflavones including genistein, daidzein and glycitein, saponins, phytosterols.¹⁰ It also contains oil ,as well as stearic, linolic and palmitic acids. They are also rich in calcium, iron, potassium ,amino acids etc. Soy protein usually contain 1-3 mg. Of isoflavones per gram of soy protein.¹¹ The principal soluble carbohydrates of mature soybeans are the disaccharide sucrose (range 2.5–8.2%), the trisaccharide raffinose (0.1–1.0%) composed of one sucrose molecule connected to one molecule of galactose, and the tetrasaccharide stachyose (1.4 to 4.1%) composed of one sucrose connected to two molecules of galactose.¹²

USES:

1) Soybean is mainly used as a nutraceutical.

2) Soya contais isoflavones i.e. Genestein and daidzein. They prevents the oesteoporosis.

3) They also have preventive role towards carcinomas.¹

4) Soybeans are used in preventing cardiovascular diseases.¹³

5) Soybeans used in menopausal problems.¹⁰

6) It is also used orally for cyclic breast pain, preventing hot flashes in breast cancer survivors, premenstrual syndrome (PMS).¹³

7) It is used for lowering LDL Cholesterol and Triglycerides.

8) It is used in slowing the progression of kidney disease, decreasing urine protein excretion.

9) It is used for improving memory.

10) It is used in type 2 diabetes .

11) They are used for their antioxidant and anti –thrombotic property.

12) In foods, soy is used as a milk substitute in infant feeding formulas, and as an alternative to cow's milk.

13) Soy flour is used as an ingredient in foods, beverages, and condiments.

14) Syobean is currently aamajor source of lecithins which yields liposomes ,used to formulate stable emulsions and finds major uses in food technology.⁷

15) Soybean meals ,concentrates and isolates are used as meat substtiutes.⁷

16) Soy protein is used as adhesives, asphalts, resins. cleaning materials.

17) Soy protein is used in cosmetics, inks, pleather, paitns , paper coaings.¹⁴

NUTRITIONAL VALUES:-¹⁵

Soybeans are very rich in nutritive components. Besides the very high protein content, soybeans contains a lot of fibre and are rich in calcium, magnesium. The soy protein has a high biological value and contains all the essential amino acids.

Soybeans are rich in unsaturated fatty acids and low in saturated fatty acids, which need to be avoided

Nutritional values of soybeans(per 100g):

Water	8.5	g
Energy	416	kcal
Energy	1741	kJ
Protein	36.5	g
Fat (total lipid)	19.9	g
Fatty acids, saturated	2.9	g
Fatty acids, mono-unsaturated	4.4	g
Fatty acids, poly-unsaturated	11.3	g
Carbohydrates	30.2	g
Fiber	9.3	g
Ash	4.9	G
Isoflavones	200	Mg
Calcium, Ca	277	Mg
Iron, Fe	15.7	Mg
Magnesium, Mg	280	Mg
Phosphorus, Mg	704	Mg
Potassium, K	1797	Mg
Sodium, Na	2.0	Mg
Zinc, Zn	4.9	Mg
Copper, Cu	1.7	Mg
Manganese, Mn	2.52	Mg
Selenium, Se	17.8	µg
Vitamin C (ascorbic acid)	6.0	Mg
Thiamin (vitamin B1)	0.874	Mg
Riboflavin (vitamin B2)	0.87	Mg
Niacin (vitamin B3)	1.62	Mg
Panthotenic acid (vitamin B5)	0.79	Mg
Vitamin B6	0.38	Mg
Folic acid	375	µg
Vitamin B12	0.0	µg
Vitamin A	2.0	µg
Vitamin E	1.95	Mg

Soybeans as Neutraceutical :

A neutraceutical is a food ,with a medical-Health benefit; the prevention ,and treatment of disease. The term "nutraceutical" was coined from "nutrition" and "pharmaceutical" in 1989 by Stephen DeFelice, MD, founder and chairman of the Foundation for Innovation in Medicine (FIM), Cranford, NJ.¹⁶

1) According to DeFelice, nutraceutical can be defined as, "a food (or part of a food) that provides medical or health benefits, including the prevention and/or treatment of a disease."¹⁶ However, the term nutraceutical as commonly used in marketing has no regulatory definition.¹⁷

2) Neutraceutical may be defined as –‘any substance that may belong to a plant, food or an essential component of food providing definitive medicinal usefulness and health promotion as well as physiological benifits, and ultimately minimise the possible risk of the prevailing chronic disease significantly’¹⁸.

Neutraceuticals are hugely popular among consumers in the U.S. and other parts of the world..American sales for 2003 were an estimated $ 31 billlion, and that figure is expected to grow substantially over the following several years. Neutraceuticals are one of the fastest-growing segments of the food industry, especially among affluent baby boomers.¹⁹

The use of neutraceuticals, as an attempt to accomplish desirable therapeutic outcomes with reduced side effects, as compared with other therapeutic agents has met with great monetary success ^20,21 The preference for the discovery and production of nutraceuticals over pharmaceuticals is well seen in pharmaceutical and biotechnology companies.

Some of the pharmaceutical and biotechnology companies, which commit major resources to the discovery of nutraceuticals include Monsanto (St Louis, MO), American Home Products (Madison, NJ), DuPont (Wilmington, DE), Abbott Laboratories (Abbott Park, IL), Warner-Lambert (Morris Plains, NJ), Johnson and Johnson (New Brunswick, NJ), Novartis (Basel, Switzerland), Metabolex (Hayward, CA), Genzyme Transgenic, PPL Therapeutics, Interneuron (Lexington, KY).

However, with all of the aforementioned positive points, nutraceuticals still need support of an extensive scientific study to prove "their effects with reduced side effects." ^22,23

This can be achieved by the enactment of FIM proposed Nutraceutical Research and Education Act (NREA).²⁴The NREA includes the creation of a Nutraceutical Commission (NUCOM) specifically for the review and approval of nutraceuticals and the creation of a nutraceutical research grants program specifically for clinical research. As per FIM, the key elements of NREA should include a mechanism to create the exclusive rights to claims necessary for private investment in research and development, and the creation of appropriate channels for the review, approval, and regulation of new products and claims. We believe that in so doing the NREA should keep in check the cost of nutraceuticals and thereby assure access for everyone.

Classification of neutraceuticals:

Depending upon various charecteristics, neutraceuticals can be classified by several methods.

Their major classes can be as under

1) Neutraceuticals according to food source.

2)Neutraceuticals according to their mechanism.

3)Neutraceuticals according to their chemical nature.

4)Neutraceuticals according to the higher contents in specific foods.¹

Soybeans as a Neutraceutical:-

1) Soy protein:-

Soy protein has been used since 1959 as ingredients for its functional properties in a variety of foods such as salad dressings, soups, vegetarian foods and meat imitations. Its functional properties are emulsification and texturizing. Recently the popularity of soy protein is increasing, mainly because of its health benefits. It has been proven that soy protein can help to prevent heart problems and many countries allow health claims for food, which are rich in soy protein.

In the US a soy protein health claim is allowed under the following conditions:

1. One serving must contain at least 6.25 grams of soy protein.

2. One serving may contain max 3 grams of fat, unless the product consists of or is derived from whole soy and contains no fat in addition to the fat inherently present in the whole soy. Of these 3 grams of fat max 1 gram may be saturated fat, representing max 15% of the total calories.

3. The serving must contain less than 20 milligrams of cholesterol.

4. The food must be low in sodium: less than 480 milligrams for an individual food, less than 720 milligrams for a main dish and less than 960 milligrams for a meal product.

2) Soybean oil:

Soybean oil is widely used oil and is commonly called ‘vegetable oil’. Soybean oil is a very healthy food ingredient despite the bad publicity regarding fats and oils in general. Soybean oil is very popular because it is cheap, healthful and has a high smoke point. Soybean oil does not contain much saturated fat. Like all other oils from vegetable origin, soybean oil contains no cholesterol. Saturated fat and cholesterol cause heart diseases and mainly found in products from animal origin such as milk, cheese and meat products.Soybean oil contains natural antioxidants which remain in the oil even after extraction. These antioxidants help to prevent the oxidative rancidity.

Food use of soybean oil Soybean oil is also used by the food industry in a variety of food products including salad dressings, sandwich spreads, margarine, bread, mayonnaise, non-dairy coffee creamers and snack foods. The high smoke point of soybean oil allows it to be used as frying oil. Soybean oil is often hydrogenated to increase its shelf life or to produce a more solid product. In this process, unhealthy trans fats are produced which may raise blood cholesterol levels and increase the risk of heart disease. Food manufacturers are now trying to remove trans fats from their product. For this purpose, scientists are breeding new varieties of soybeans containing oil that does not need to be hydrogenated.

3) Soy isoflavones:- The 3 major isoflavones found in soybeans are genistin, daidzin, and glycitin. Their abundance in soy protein preparations varies widely and depends on the processing techniques used during production.^27,28 These compounds have both estrogenic and antiestrogenic activity ^29,30 and effects that are unrelated to estrogen activity.³¹ Dehulling, flaking, and defatting soybeans produces a relatively pure preparation of protein that is low in isoflavones,^32,33 whereas methods used to produce textured soy protein result in a preparation that retains the isoflavones.³⁴ Isoflavone concentrations range from and2 mg/g protein in textured soy protein, soy flour, and soy granules to 0.6 to 1.0 mg/g protein in isolated soy protein. Intakes of 45 g soy flour have resulted in a 20- to 40-fold increase and a 50- to 100-fold increase in blood and urinary isoflavones, respectively,³⁵

Chemical structure of Daidzein,Genistein,Glycitin ³⁶

R₁	R₂	R₃	Isoflavone
H	H	OH	Daidzein
OH	H	OH	Genistein
H	OCH₃	OH	Glycitein

Health benefits of isoflavones ³⁷

Research in several areas of healthcare has shown that consumption of isoflavones may play a role in lowering risk for disease. They can fight disease on several fronts. The following potential health benefits are attributed to isoflavones:

Ease menopause symptoms - The benefits of soy go beyond reducing long-term cancer risk. Recent studies have found that soy isoflavones can reduce menopause symptoms such as hot flushes and increase bone density in women. Indeed, many menopausal and post-menopausal health problems may result from a lack of isoflavones in the typical Western diet. Although study results are not entirely consistent, isoflavones from soy or red clover may be helpful for symptoms of menopause. A study carried out by "Health Test" in 2004 investigated the prescription behaviour of 27 doctors for women with menopause symptoms. It showed that isoflavones were recommended twice (44%) as often as hormonal treatment (22%). The prescribed supplements were mainly based on the following plants: soy, black cohosh and hops.

Reduce heart disease risk - Soy isoflavones also appear to reduce cardiovascular disease risk via several distinct mechanisms. Isoflavones inhibit the growth of cells that form artery clogging plaque. These arteries usually form blood clots which can lead to a heart attack. A review of 38 controlled studies on soy and heart disease concluded that soy is definitely effective for improving cholesterol profile. There is some evidence that isoflavones are the active ingredients in soy responsible for improving cholesterol profile.

Protect against prostate problems - Isoflavones may be benificial for men's health because they may protect against enlargement of the male prostate gland. Studies show isoflavones slowed prostate cancer growth and caused prostate cancer cells to die. Isoflavones act against cancer cells in a way similar to many common cancer-treating drugs.

Isoflavones improve bone health - Soy Isoflavones help in the preservation of the bone substance and fight osteoporosis. This is the reason why people in China and Japan very rarely have osteoporosis, despite their low consumption of dairy products, whereas in Europe and North America the contrary happens. Unlike estrogen, which helps prevent the destruction of bone, evidence suggests that isoflavones may also assist in creating new bone. Other studies are not entirely consistent, but evidence suggests that genistein and other soy isoflavones can help prevent osteoporosis.

Reduce cancer risk - Isoflavones seem to be protect agains tumors because they act against cancer cells in a way similar to many common cancer-treating drugs. Population-based studies show a strong association between consumption of isoflavones and a reduced risk of breast and endometrial cancer. Women who ate the most soy products and other foods rich in isoflavones reduced their risk of endometrial cancer by 54%.

Pharmacology

In 1999, the Food and Drug Administration authorized a health claim for the cholesterol-lowering potential of modest intakes of soy protein. This has been controversial partly because much of the evidence was based on a meta-analysis published in 1995³⁸that some nutritionists regarded as inadequate. About half of the quoted studies showed minor or no cholesterol-lowering effects and three of every four trials included in the meta-analysis had such wide confidence limits that an alternative conclusion might have been reached with equal validity. The meta-analysis certainly predicted the variability in results that would follow. Nevertheless, there have been sufficient well designed and executed studies to indicate a likely, although quite modest, effect on plasma lipids that seems to be confounded by as yet unidentified variables.

Subsequent clinical trials have approached the problem in several ways. Soy protein containing defined amounts of isoflavones has been compared against another source of protein, mostly casein or whole milk. In some studies, the soy protein has been largely depleted of its isoflavone content through ethanolic extraction. Finally, several trials have focused on purified isoflavones, mostly from red clover. The precise constituent in soy protein responsible for LDL cholesterol (LDL-C) lowering is uncertain. The isoflavone content has been a strong candidate since some trials had shown that isoflavone-depleted protein was ineffective.^39,40 In a statement on behalf of the American Heart

Association Nutrition Committee, Dr John Erdman suggested that there might be a synergy between the components of soy protein since no single constituent appeared capable of lowering LDL-C in isolation.⁴¹ The absence of a clear dose-response effect even in those studies that have shown lowering of LDL-C or of non-HDL cholesterol is of concern.^42-44

The bioavailability of soy isoflavones varies substantially for reasons that are only partly understood.⁴⁵ Absorption depends on bowel microbial activity, conjugation to biologically inactive (or less active) entities occurs rapidly, the pharmacokinetics of individual isoflavones are dissimilar, and finally, knowledge about the conversion to potentially active metabolites is fragmentary.^46,47

The exact mechanism by which isoflavones alter bone remodeling is incompletely understood. In vitro studies suggest that this effect may be due in part to their estrogenic activity because they act like SERMs. They exert estrogen agonistic, antagonistic, and agonistic/antagonistic effects, depending on conditions at the estrogen receptor. Two estrogen receptors have been identified to date. The β subtype is found in the uterus, ovaries, testes, hypothalamus, kidney, and bone. The β subtype is found in bone, prostate, heart, vessels, ovaries, brain, and bladder. Isoflavones bind to both estrogen receptors but with a greater affinity for β subtypes.⁴⁸ In addition to estrogen receptors, isoflavones also bind to androgen receptors, progesterone receptors, oxytocin receptors, and peroxisome proliferator activator receptors.

Studies on the mechanism of action of isoflavones show that they act on both osteoblasts and osteoclasts.^49-51 Sugimoto and Yamaguchi⁴⁹ investigated the effects of daidzein in MC3T3-E1 osteoblastic cells. They found that daidzein caused significant increases in DNA content, protein content, and alkaline phosphatase activity, suggesting a stimulatory effect on osteoblasts. Osteoclast activity is regulated by phosphorylation of cell membrane constituents, involving tyrosine kinases.⁵³ Genistein is one of the naturally occurring tyrosine kinase inhibitors.⁵²In a study by Blair et al,⁵⁰the effects of genistein on avian osteoclasts were found to be achieved through inhibition of osteoclastic bone resorption at concentrations that inhibit tyrosine kinase. They could not document similar effects with daidzein. Therefore, they concluded that tyrosine kinase inhibition is a feature of genistein but not daidzein, and it is possibly one of the mechanisms by which genistein inhibits bone resorption. These findings were supported by a separate study in which genistein but not daidzein decreased the secretion of hydrochloric acid, a contributor of bone resorption.⁵¹ This action of genistein was also found to occur via Tyrosine kinase inhibition.

Soybean as antioxidant:-

Higher amounts of isoflavones reduced lipid oxidation to a greater extent than low isoflavone amounts ⁵⁴. soy isoflavones reduce markers of oxidative damage ^55-57 and improve total antioxidant status ^57-58. Furthermore, in a study of breast cancer survivors, consumption of soy isoflavones increased the antioxidant enzyme superoxide dismutase ⁵⁹. Overall, these studies suggest that adding soy to your diet may help to support better antioxidant status.

Soybean in cardiovascular diseases:-

Soybean fatty acids may have a protective effect for cardiovascular diseases , independently of the others components of soybean oil such as phytosterols, and of the other components of the bean (proteins, isoflavones). Although the high PUFA content may lead to an enhanced lipoprotein oxidation effect, which is cancelled by the high vitamin E content of the soybean oil, and to a lower HDL cholesterol, the low SFA associated with a high PUFA content of the soybean oil without trans fatty acid (in non hydrogenated oils) may decrease LDL cholesterol in a positive way. Therefore, a high ALA diet is able to have an antithrombotic and antiarrythmic effect which explains its rapid protective effect, but the poor bioavailability of ALA in soybean oil leads to further studies to prove its own benefit .⁶⁰

Soybean used in osteoporosis:-

Soy protein proves to be helpful in osteoporosis prevention. This protein (due to lesser content of sulphur amino acids) cause less calcium to leave the organism in urine than the animal proteins. Moreover, isoflavones in soybeans, transformed in the organism into so-called vegetable estrogens, protects people threatened by osteoporosis from the loss of bone mass.
Animal experiments have shown that soy consumption increases bone density and prevents osteoporosis. These results have been confirmed by clinical studies. Women eating at least 40g of soy products a day (containing about 90mg of phytoestrogens) experienced an increase in bone density.⁶¹

Soybeans Improve Memory:

Foods made from whole, organic soybeans like soymilk. Choline has been proven to positively impact brain development, memory loss, and lecithin helps in preventing deposits of plaque in the brain and helps memory recall.⁶²

Soybean in Type-2 Diabetes :-

“The results suggest that a dietary modification as easy to implement as consuming soy-protein-rich foods may help to prevent diabetic kidney disease in addition to improving blood-lipid profile,”

CONCLUSION:

There are many claims to the benefits of soybeans and its uses; it is belonging to the family Fabaceae. Soybeans provide widest range of physiological effects however results of some studies conducted to explore the beneficial effects of soybeans were positive and some were negative. Though there are several common use and benefits, the most popular frequent use is as a neutraceutical.Soybeans extract contain genistein, Daidzein and Glycitein as main constituents that uses in cancer, improving bone health.

References:

1) Kokate C.K., Gokhale S.B., Purohit A.P. ,2008, “Pharmacognosy”, Forty first edition , Nirali prakashan, Pune , 16.11.

2) http://en.wikipedia.org./wiki/soybean

3) http://www.ncsoy.org/ABOUT-SOYABEANSHistory of soyabeans.aspx

4) http://beta.rodpub.com/uploads/soy.pdf

5) D:\review soyabean\History of Soybeans.mht

6) http://www.crirec.com/2011/01/soyabean-

7) Rangari Vinod D.,2003, “Pharmacognosy and Phytochemistry”, part-II ,First edition, Career publications,Nashik,pp-37.

8) http://microbewiki.kenyon.edu/index.php/Soybean

9) D:\review soyabean\Soybean - MicrobeWiki.mht

10) D:\review soyabean\Soybean, Herb Monograph - Flora Health Herb Encyclopedia.mht

11) Natural medicines Comprehensive database 4^th print ed.2002.pp.1164-1168

12) Soybean - Wikipedia, the free encyclopedia.mht

13) D:\review soyabean\SOY Monograph Natural Medicines Comprehensive Database.mht

14) Soy protein - Wikipedia, the free encyclopedia

15) http://www.soya.be/nutritional-values-of-soybeans.php

16) Brower V. Nutraceuticals: poised for a healthy slice of the healthcare market? Nat Biotechnol.1998;16:728-731.

17) Zeisel SH. Regulation of "Nutraceuticals." Science. 1999;285:185-186.

18) Kar ashutosh, 2007,” Pharmacognosy and Pharmacobiotechnology”, Second Edition, New age International Publishers,Delhi,735.

19) http://www.aboutbioscience.org/pdfs/Nutraceuticals.pdf

20) Nelson NJ. Purple carrots, margarine laced with wood pulp? Neutraceuticals move into the supermarket. J Natl Cancer Inst. 1999;91:755-757.

21) Whitman M. Understanding the perceived need for complementary and alternative Neutraceuticals: lifestyle issues. Clin J Oncol Nurs. 2001; 5:190-194.

22) Heyland DK. In search of the magic nutraceuticals: problems with current approaches. J Nutr.2001;131(9):2591S-2595S.

23) Elizabeth AC. Over-the-counter products: nonprescription medications, Neutraceuticals, and herbal agents. Clin Obstet Gynecol. 2002;45(1):89-98.

24) DeFelice SL. FIM Rationale and Proposed Guidelines for the Neutraceuticals Research and Education Act - NREA, November 10, 2002. Foundation for Innovation in Medicine. Available at: http://www.fimdefelice.org/archives/arc.researchact.html.

25) http://www.soya.be/soy-protein.php

26) http://www.soya.be/soybean-oil.php

27) Anderson RL, Wolf WJ. Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing. J Nutr. 1995; 125: 581S–588S.

28) Erdman JW Jr, Badger TM, Lampe JW, Setchell KD, Messina M. Not all soy products are created equal: caution needed in interpretation of research results. J Nutr. 2004; 134: 1229S–1233S.

29) Miksicek RJ. Estrogenic flavonoids: structural requirements for biological activity. Proc Soc Exp Biol Med. 1995; 208: 44–50.

30) Cassidy A, Bingham S, Setchell K. Biological effects of isoflavones in young women: importance of the chemical composition of soyabean products. Br J Nutr. 1995; 74: 587–601.

31) Barnes S. Soy isoflavones: phytoestrogens and what else? J Nutr. 2004; 134: 1225S–1228S.

32) Dwyer JT, Goldin BR, Saul N, Gualtieri L, Barakat S, Adlercreutz H. Tofu and soy drinks contain phytoestrogens. J Am Diet Assoc. 1994; 94: 739–743.

33) Lusas EW, Riaz MN. Soy protein products: processing and use. J Nutr. 1995; 125: 573S–580S.

34) Morton MS, Wilcox G, Wahlqvist ML, Griffiths K. Determination of lignans and isoflavonoids in human female plasma following dietary supplementation. J Endocrinol. 1994; 142: 251–259.

35) Karr SC, Lampe JW, Hutchins AM, Slavin JL. Urinary isoflavonoid excretion in humans is dose dependent at low to moderate levels of soy-protein consumption. Am J Clin Nutr. 1997; 66: 46–51

36) http://www.medicinalfoodnews.com/vol09/issue2005/isoflavones

37) http://www.isoflavones.info/

38) Anderson JW, Johnstone BM, Cook-Newell ME. Meta-analysis of the effects of soy protein on serum lipids. N Engl J Med. 1995; 332: 276–282.

39) Crouse JR, Morgan T, Terry JG, Ellis J, Vitolins M, Burke GL. A randomized trial comparing the effect of casein with that of soy protein containing varying amounts of isoflavones on plasma concentrations of lipids and lipoproteins. Arch Intern Med. 1999; 159: 2070–2076.

40) Wangen KE, Duncan AM, Xu X, Kurzer MS. Soy isoflavones improve plasma lipids in normocholesterolemic and mildly hypercholesterolemic postmenopausal women. Am J Clin Nutr. 2001; 73: 225–231.

41) Erdman JD. Soy protein and cardiovascular disease. Circulation. 2000; 102: 2555–2559.

42) Teixeira SR, Potter SM, Weigel R, Hannum S, Erdman JW, Hasler CM. Effects of feeding 4 levels of soy protein for 3 and 6 wk on blood lipids and apolipoproteins in moderately hypercholesterolemic men. Am J Clin Nutr. 2000; 71: 1077–1084.

43) Baum JA, Teng H, Erdman JW, Weigel RW, Klein BP, Persky VW, Freels S, Surya P, Bakhit RM, Ramos E, Potter SM. Long-term intake of soy protein improves blood lipid profiles and increases mononuclear cell low-density-lipoprotein receptor messenger RNA in hypercholesterolemic, postmenopausal women. Am J Clin Nutr. 1998; 68: 545–551.

44) Tonstad S, Smerud K, Hoie L. A comparison of the effects of 2 doses of soy protein or caseien on serum lipids, serum lipoproteins, and plasma total homocysteine in hypercholesterolemic subjects. Am J Clin Nutr. 2002; 76: 78–84.

45) Busby MG, Jeffcoat AR, Bloeden LT, Koch MA, Black T, Dix KJ, Heizer WD, Thomas BF, Hill JM, Crowell JA, Zeisel SH. Clinical characteristics and pharmacokinetics of purified soy isoflavones: single-dose administration to healthy men. Am J Clin Nutr. 2002; 75: 126–136.

46) Kelly GE, Nelson C, Waring MA, Loannou GE, Reeder AY. Metabolites of dietary (soy) isoflavones in human urine. Clin Chim Acta. 1993: 9–22.

47) Setchell KDR. Phytoestrogens: the biochemistry, physiology, and implications for human health of soy isoflavones. Am J Clin Nutr. 1998; 68 (suppl): 1333S–1346S.

48) Kuiper GGJM, Carlsson BO, Grandien K, et al. Comparison of the ligand specificity and transcript tissue distribution of estrogen receptors β and β. Endocrinology 1997;138:863-870.

49) Sugimoto E.,Yamaguchi M.Stimulatory effect of daidzein in osteoblastic M C3T3-E1 cells.Biochem Pharmacol 2000;59:471-475.Blair HC, Jordan SE, Peterson

50) Blair HC , Jordan SE. Variable effects of tyrosine kinase inhibitors on avian osteoblastic osteoclastic activity and reduction of bone loss in ovariectomized rats. J Cell Biochem 1996; 61:629-637.

51) Willaims JP, Jordan SE, Barnes S., Blair HC. Tyrosine kinase inhibitors effects on avain osteoclastic acid transport, Am J Clin Nutr 1998;68:13695-13745.

52) 52)Akiyama T. Ishida J, Nakagawa S, etal Genistein a specific inhibitor of tyrosine specific protein kinases J Biol Chem 1987;262:5592-5595.

53) Brynin R.,soy and its isoflavones a review of their effects on bone density. Altem Med Rev 2002-7: 317-327.

54) Wiseman H, O’Reilly JDO, Adlercreutz H, Mallet AI, Bowey EA, Rowland IR, Sanders TAB. Isoflavone phytoestrogens consumed in soy decrease F2-isoprostane concentrations and increase resistance of low-density lipoprotein to oxidation in humans. American Journal of Clinical Nutrition 2000; 72:395-400.

55) Djuric Z, Chen G, Doerge DR, Heilbrun LK, Kucuk O. Effect of soy isoflavone supplementation on markers of oxidative stress in men and women. Cancer Letters 2001; 172:1-6.

56) Davis JN, Kucuk O, Djuric Z, Sarkar FH. Soy isoflavone supplementation in healthy men prevents NF-kB activation by TNF-a in blood lymphocytes. Free Radical Biology and Medicine 2001; 30:1293-1302.

57) Chen CY, Bakhiet RM, Hart V, Holtzman G. Isoflavones improve plasma homocysteine status and antioxidant defense system in healthy young men at rest but do not ameliorate oxidative stress inducedc by 80% VO2pk exercise. Annals of Nutrition and Metabolism 2005; 49:33-41.

58) Bazzoli DL, Hill S, DiSilvestro RA. Soy protein antioxidant actions in active, young adult women. Nutrition Research 2002; 22:807-815.

59) DiSilvestro RA, Goodman J, Dy E, LaValle G. Soy isoflavone supplementation elevates erythrocyte superoxide dismutase, but not ceruloplasmin in postmenopausal breast cancer survivors. Breast Cancer Research and Treatment 2005; 89:251-255.

60) http://www.jle.com/en/revues/agro_biotech/ocl/edocs/00/03/36/A6/article.phtml

61) http://www.polgrunt.pl/en/index.php?Dz=6andID=9andidd=4

62) http://www.improvememoryclinic.com/foods-to-improve-memory/

63) http://www.sciencedaily.com/releases/2004/08/040803093614.htmhtt

Received on 10.09.2011

Modified on 21.09.2011

Accepted on 30.09.2011

Research Journal of Pharmacognosy and Phytochemistry. 4(2): March-April 2012, 112-118

Kingdom	Plantae
Division	Magnoliophyta
Class	Magnoliopsida
Order	Fabales
Family	Fabaceae
Genus	Glycine
Species	G – max

Health benefits of isoflavones 37

Health benefits of isoflavones ³⁷