Open Access Unrestricted online access star

The soybean industry is dedicated to refining this legume into three primary products: oil, hulls, and meal. Soybeans have notable nutritional properties, providing about twice the protein of other legumes per serving. Some soybean protein ingredients have protein digestibility-corrected amino acid scores comparable to those of proteins considered optimal for human needs. Soybeans also contribute to human efficacy and safety in foods and dietary supplements, including oils, proteins, isoflavones, and other selected compounds. However, food allergies and intolerances are growing concerns in industrialized countries, with clinical food allergy cases increasing rapidly over recent decades. The chapters in this book aim to further elucidate the mechanisms of action of soybean bioactive compounds and explore their synergistic effects. It also explores the potential for soybeans to produce cross-allergenicity with other foods from a molecular allergy perspective. The main goal is to harness the full range of benefits associated with soybeans, not only to improve human health but also to contribute to the sustainability of food systems. Additionally, this book provides a foundation for future research on optimizing the use of soybeans in the global pursuit of health and nutritional security.

Accessibility options of PDF file not available

Creative Commons Licence cc by cc https://creativecommons.org/licenses/by/3.0

eng

Freely available e-book