Old ancient soybean,Soy and the dissemination,cultivation.

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applications dot Health and Functionality of Soy:8).Dietary Soybean:A Source of Functional Food Ingredients, Soy proteins,Soy carbohydrates,Soy lipids and phytosterols,Soy phytoestrogens,Soy saponins,Soy Isoflavones.

Soy Bean Extract INCI Name Glycine Soja Extract CAS 84776-91-0 Soy isoflavones Genistein CAS 446-72-0 Daidzein CAS 486-66-8 Glycine max L extract photo picture image Soy flour and more highly purified soy proteins contain a number of constituents that can be used in combating a variety of diseases. Soy isofla-vones may prevent diseases associated with post-menopausal women such as osteoporosis and coronary heart disease. A peptide found in soy flour is a potential anti-carcinogen. LSU AgCenter research has been directed at extraction, purification, stability testing and functional activity of these compounds.

 Soybeans have been a major food source in Asian cuisines for centuries. Soybean cultivation as a crop began in northern China more than 5,000 years ago and slowly spread into southern China and Southeast Asia. Early Chinese writings by the Emperor Sheng-Nung in 2838 BC include a description of soybeans as one of the five sacred crops along with rice, wheat, barley and millet. Later poets celebrated the benefits of soybeans and their service to humanity in China. Soybeans were processed into many food items such as tofu, miso, tempeh and soy sauce, which were part of the daily diet. Fermented soy products were used medicinally in many parts of Asia, and moldy soybean curds have been used for more than 3,000 years to treat skin infections.

 Today, soybean consumption is still much higher in Asian countries than in the United States. Because lower rates of heart disease, some cancers and osteoporosis are associated with higher intakes of soy products, scientists have started to examine soy as a functional food. The relationship between soy intake and heart disease was the first focus of research because heart disease rates are much lower in soy-consuming countries. Because of evidence supporting the benefits of soy in lowering cholesterol, the Food and Drug Administration has approved a nutrition health claim on soy-containing food products stating that "foods rich in soy protein as part of a low-fat diet may help reduce the risk of heart disease."

 Soybeans have been cultivated in China for almost 5000 years, and the dietary use of soy foods is well documented.
 Because of their exceptional protein content (35-38%), ease of production, and long-term storage characteristics, soybeans have been highly prized as a food source.
 The dietary use of soybeans is also widespread in China and other Asian countries.
 The per capita annual consumption of soybeans was 7.4 kg in China, and 10.5 kg in Indonesia in 1994.
 Traditional soy foods include soy in both fermented (eg. miso, shoyu and tempeh) and unfermented (eg. tofu and soymilk) forms.

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citations 1.Old ancient soybean,Soy and the dissemination,cultivation.
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last edit date:4th,Mar.2010.
 Available Product
  • Name:Soy Bean Extract
  • Serie No:R061.
  • Specifications:10:1 TLC,Soy Isoflavones 40%,Genistein98%,Daidzein98%HPLC.
  • INCI Name:GLYCINE SOJA EXTRACT
  • EINECS/ELINCS No.:N/A
  • CAS:84776-91-0
  • Chem/IUPAC Name:Glycine Soja Extract is an extract of the beans of the soybean,Glycine soja,Leguminosae
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Soy Bean Extract.
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