SciELO - Scientific Electronic Library Online

vol.23 número4Péptidos antihipertensivos derivados de proteínas de leche y huevo índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados



Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google


Nutrición Hospitalaria

versión impresa ISSN 0212-1611


MATEOS-APARICIO, I.; REDONDO CUENCA, A.; VILLANUEVA-SUAREZ, M. J.  y  ZAPATA-REVILLA, M. A.. Soybean, a promising health source. Nutr. Hosp. [online]. 2008, vol.23, n.4, pp.305-312. ISSN 0212-1611.

Health properties and uses of soybean, as well as the different chemical and botanical characteristics of this legume are shown in this review. Soybean represents an excellent source of high quality protein, it has a low content in saturated fat, it contains a great amount of dietary fibre and its isoflavone content makes it singular among other legumes. Many researches have been carried out into the benefits of legumes: chickpeas, beans, lentils and soy, among others, but characterization and positive health effects of soybeans have been recently studied. The interest in this legume has increased because of its functional components. Most of the studies have been focused on soybean protein as a possible source of prevention against cardiovascular disease. This positive effect may be due to a decrease in serum cholesterol concentrations. In addition, there are many studies on isoflavones, non-nutritive substances, associated with prevention and treatment of different chronic diseases. Moreover, some studies have shown the health properties of soy dietary fibre. Therefore, it would be interesting to consider the replacement of animal based foods for soybean foods in order to obtain some nutritional benefits.

Palabras clave : Soybean; Diabetes; Cholesterol; Cancer; Menopause; Osteoporosis.

        · resumen en Español     · texto en Inglés     · Inglés ( pdf )


Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons