Physiological and Nutraceutical Properties of Soybean (Glycine max. L)

Abstract

The worldwide requirement for food and protein is assumed to rise as a result of the world’s growing human population, which is expected to reach 9 billion people by 2050. Soybean is an outstanding source of unsaturated fatty acids and protein, dietary fiber, and various other compounds with different physiological properties. Soybean crops besides supplying nutrients can be utilized in the prohibition and cure of various medical conditions. Soybean has been named as one of the most eminent sources of highly important nutraceutical chemicals with health-promoting characteristics. Folic acid and isoflavones content made soybean a versatile healthy food crop. Isoflavones are nutraceutical seed components that have an important role in preventing and treating chronic illnesses. Soybean oil contains small amounts of tocopherols having lipophilic antioxidant characteristics that play an important role in delaying the development of cardiovascular and neurological disorders. Soybean intake has also been extensively researched for addressing the nutritional demands of vegetarians, as well as people suffering from chronic disease, diabetes, cardiovascular disease, osteoporosis, and cancer. Studying genetics, physiological and nutraceutical importance will help in enhancing the quality and quantity of soybean production. This chapter will provide detailed information about soybean nutritional and nutraceutical composition in relation to genetics and physiological properties.