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| Source: Tradenote.net Soya has been an all time favorite food across the globe for decades. Composition of soya:
Soya bean is not consumed in the raw state and processing helps to destroy the anti-nutritive substances, e.g. trypsin inhibitors and improve the nutritive value. (Trypsin: a catalyst in the hydrolysis of peptides into amino acids. This is a vital step as peptides are too big to pass through the lining of the small intestines). |
Soya has low glycaemic index & moderately low glycaemic load with insulin sparing effect which helps in control of type 2 diabetes. In addition soya has cholesterol lowering effect and antiangiogenic effect of isoflavones may prevent diabetic retinopathy & diabetic nephropathy.
Isoflavones in soya is structurally similar to mammalian oestradiol (hence called phytoestrogens) and major compounds are: daidzein and genistein which occur in foods as glycosides. It is not oestrogenically active unless deconjugated. Therefore few studies have shown the protective effect of soy bean isoflavones for breast cancer and lower risk for endometrial cancer.
(Isoflavones: organic compound. Has antioxidant properties)
Studies have shown that soy protein improves lipids levels. Especially it reduces the LDL, Triglycerides and increases the HDL levels, which will reduce the risk of getting heart attacks.
Written by
-Dr. Renuka Jayatissa
