Soybean (Glycine max L): A Synonym for Nutrition, Health and Longevity.

Soybean, a nutrient nugget, is in use for more than 5000 years in China and South East Asia as a foodstuff. Despite being a legume crop, it is widely used as an oilseed. It has emerged as one of the important commercial crops in many countries. Soybean has immense potential as nutritive protein food. It can supply the much needed protein to human diets as it contains above 40% protein with essential amino acids, particularly rich in tryptophan and lysine. It has high content of polyunsaturated fatty acids, fiber, vitamins and minerals and low in saturated fat. Epidemiological studies show its importance in the prevention of several diseases. Consumption of soy foods may contribute to a lower incidence of coronary artery disease, type 2 diabetes mellitus, certain cancers such as breast and prostate and ensure a better bone health, relief of menopausal symptoms, as well as weight control. Many of the health benefits of soyabean are derived from its secondary plant metabolites such as flavones, phyto-sterols, lecithins, saponins etc. This review discusses the bioactive components of soybean and their role in prevention and management of diseases and provides information pertaining to some traditional foods products made from soybean.