Soybean constituents and their functional benefits

@inproceedings{Dixit2011SoybeanCA,
  title={Soybean constituents and their functional benefits},
  author={Ajay K. Dixit and J. I. X. Antony and Navin Sharma and Rakesh Kumar Tiwari},
  year={2011}
}
Soybean [Glycine max (L.)] is in use for more than 5000 years in China and South East Asia as food. Epidemiological studies show its importance in prevention of several diseases. Recently, an upsurge of consumer interest in the health benefits of soybean and soy products is not only due to its high protein (38%) and high oil (18%) content, but also due to the presence of physiologically beneficial phytochemicals. Past several years of clinical and scientific evidences have revealed the… CONTINUE READING

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