Nutritional values and statistical characteristics of soybeans and its products in the functioning of the human body
Session
Pharmaceutical and Natural Sciences
Description
Soy foods have long been recognized as sources of high-quality protein and healthy fats, but over the past 25 years these foods have been diligently investigated for their role in prevention and treatment of chronic diseases. So much focus on soy foods is because they are unique sources of isoflavones. Isoflavones are classified as phytoestrogens and as selective modulators of estrogen receptors. However, the many benefits we get from isoflavones with their presence in soy has led to concerns that it can have anti-inflammatory effects in individuals. However, these concerns are based primarily on studies that have been done in animals, while human research supports the safety and benefits of soy.
In this paper we will focus mainly on clinical research and epidemiological. Studies in mice are in limited value for predicting effects in humans due to the many physiological and anatomical differences between rodents and humans. In the case of soy, most animals and rodents metabolize isoflavones very differently. However, some commercial soy products isolated from soybeans such as soy milk, soy powder as commonly used for babies and many other products, are analysed for their content of Ph, acidity, proteins, fats, phosphorus and some metal ions (calcium, copper, iron, potassium and zinc). The changes found in the content of proteins, phosphorus and metal ions in these products depends on the procedures used to produce soy derivatives.
Keywords:
Soy foods, Isoflavones, Clinical research, Proteins, Healthy fats.
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-50-5
Location
UBT Kampus, Lipjan
Start Date
29-10-2022 12:00 AM
End Date
30-10-2022 12:00 AM
DOI
10.33107/ubt-ic.2022.92
Recommended Citation
Hoti, Dafina; Sopjani, Miribane Dërmaku; and Rifati-Nixha, Arleta, "Nutritional values and statistical characteristics of soybeans and its products in the functioning of the human body" (2022). UBT International Conference. 92.
https://knowledgecenter.ubt-uni.net/conference/2022/all-events/92
Nutritional values and statistical characteristics of soybeans and its products in the functioning of the human body
UBT Kampus, Lipjan
Soy foods have long been recognized as sources of high-quality protein and healthy fats, but over the past 25 years these foods have been diligently investigated for their role in prevention and treatment of chronic diseases. So much focus on soy foods is because they are unique sources of isoflavones. Isoflavones are classified as phytoestrogens and as selective modulators of estrogen receptors. However, the many benefits we get from isoflavones with their presence in soy has led to concerns that it can have anti-inflammatory effects in individuals. However, these concerns are based primarily on studies that have been done in animals, while human research supports the safety and benefits of soy.
In this paper we will focus mainly on clinical research and epidemiological. Studies in mice are in limited value for predicting effects in humans due to the many physiological and anatomical differences between rodents and humans. In the case of soy, most animals and rodents metabolize isoflavones very differently. However, some commercial soy products isolated from soybeans such as soy milk, soy powder as commonly used for babies and many other products, are analysed for their content of Ph, acidity, proteins, fats, phosphorus and some metal ions (calcium, copper, iron, potassium and zinc). The changes found in the content of proteins, phosphorus and metal ions in these products depends on the procedures used to produce soy derivatives.