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Home > Archives > Volume 20, No 11 (2022) > Article

DOI: 10.14704/nq.2022.20.11.NQ66059

SOY MILK AS PERTINENT FUNCTIONAL FOOD: POTENTIAL BENEFITS & HEALTH CONCERNS

Avijit Mazumder, Garima Singh, Saumya Das, Manisha Patel, Pratishtthha Bharadwaj, K.P. Singh

Abstract

Background: Soy products, such as soy milk, which is generally regarded as a viable nutritive and medicinal vegan food source globally, can be attributed with promoting human health. Cow milk and soy milk have comparable protein (between 7 and 12 g), fat (between 2.5 and 6 g), omega-3 fatty acids, peptides, and trypsin inhibitors. Certain issues with the usage of cow milk, such as allergenicity, lactose intolerance, the presence of cholesterol, and veganism, have increased global demand for vegan diets, with worries about health and the environment playing a big role. Purpose & Scope: In vivo and in vitro investigations on soy milk have shown the mechanisms of bioactive isoflavones (genistein, daidzein, glycitein, saponins, phytates, and phytosterols). Soy acts as a balanced and therapeutic alternative in the fight against cancer prevention by preventing the disintegration of the extracellular matrix that encircles developing arteries and tumors, the reduction of blood insulin and cholesterol levels by maintaining glucose and lipid metabolism, the relief of menopausal syndromes, and effects of osteo-protection by modifying receptors, thus functioning as a safer transition to hormonal reversal.

Keywords

Soy milk, Soy isoflavones, Osteoporosis, Menopause, Alzheimer’s Disease

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