Soy

Soybeans are becoming more popular because of their health promoting properties. It is used to make many traditional foods including tofu, soymilk, miso and tempeh and now it is being used in the prevention and treatment of the world's most dreaded diseases. The soy plant originates from central and eastern Asia and belongs to the family of the papilionaceous, is an erect hairy annual herb which can reach a height of 1,5 m. Has large trifoliate leaves with small white to purple flowers, born close to the stem. The beans ripen in a pod, which normally contain 3 to 4 beans and differ in color from light yellow to green and black. Soybean consumption has been associated with reduction of triglycerides and LDL cholesterol, it’s protein as well soy isoflavones are responsible for this action.

There is also mounting evidence that soy protein helps reduce the risk of certain diseases, this protein being highly digestible and contains all eight essential amino acids required by humans such as lysine, methionine, and cystine, threonine, and tryptophan. A cup of cooked soybeans contains as much protein as a serving of meat.

Soy isoflavones also help to ease menopausal symptoms and reduce the risk for certain cancer, including prostate and breast cancers, genistein inhibits the enzyme tyrosine kinase, which plays a role in cell division and tumor growth, saponins have an anti-thrombotic and liver protecting action.

Nowadays soy is regarded as a "functional food". Functional foods contain significant levels of naturally occurring components which provide benefits beyond basic nutrition and may prevent diseases or promote health .