SOYBEAN AS FOOD: NUTRITIONAL VALUE, BENEFITS FOR HEALTH AND ORGANIC CULTIVATION

Authors

  • Luiz Antonio Odenath Penha
  • Inês Cristina de Baista Fonseca
  • José Marcos Mandarino
  • Vera de Toledo Benassi

DOI:

https://doi.org/10.5380/cep.v25i1.8397

Keywords:

Glycine max (L.) Merrill, ISOFLAVONAS, PRODUÇÃO ORGÂNICA, ALIMENTOS FUNCIONAIS, , ISOFLAVONES, ORGANIC PRODUCTION, FUNCTIONAL FOODS

Abstract

A literature review was accomplished about several aspects related to soyben production and consumption. Soybean nutritional value and its importance as food are presented comparing to other foodstuffs in a way to evidence its advantages and disadvantages. Isoflavones effects on plant physiology are mentioned, as well as their protective effect against insects and stimulatory effect of nitrogen biological fixation. The effects of soybeans on human body was also described, evidencing its potential to reduce risks of several chronic and degenerative diseases, which characterizes soybeans as functional food.  Soybean organic production was mentioned in a way to situate the insertion of soybeans in this context. The collected information evidenced that human consumption of soybeans and organic products, among them soybeans, will grow continuously influenced by knowledge of their health benefits.

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Published

2007-07-30

How to Cite

Odenath Penha, L. A., Fonseca, I. C. de B., Mandarino, J. M., & Benassi, V. de T. (2007). SOYBEAN AS FOOD: NUTRITIONAL VALUE, BENEFITS FOR HEALTH AND ORGANIC CULTIVATION. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 25(1). https://doi.org/10.5380/cep.v25i1.8397

Issue

Vol. 25 No. 1 (2007)

Section

Artigos

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