Effects of Soy/Soy Proteins on Human Diet and Human Health

Dear Colleagues,

Regardless of their allergenicity, soybean proteins have been an important part of the human diet for centuries, especially in Asia and Southeast Asia. Tofu and tempeh are soy-based functional foods with well-known health benefits, and they are good sources of plant proteins. Soy products have a high density of nutrients; for example, tempeh contains more fibers and lipids, while tofu has a higher protein content. Soy proteins are considered complete proteins as they contain all the essential amino acids at adequate amounts and their PDCASS is similar to those of casein in cheese and albumin in eggs. Fermented soy is well known for its bioactive peptides. Soy bioactive peptides have demonstrated a broad range of health benefits including anticancer, antidiabetic, antimicrobial, and antioxidant activities, and they have effects against cardiovascular diseases. Moreover, soy foods contain isoflavone, which is the phytoestrogen that mimics human estrogen, which regulates sex hormones in the human body. In recent years, research has focused on functional foods and their health benefits, which have been evaluated in vitro, in vivo, and in clinical studies. The aim of this Special Issue is to summarize the new information on bioactive compounds in soy foods and their biological functions in preventing diseases.

Dr. Belal J. Muhialdin
Guest Editor

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• soy proteins
• soy-based foods
• functional foods
• fermentation
• next-generation diets
• protein functionality
• antioxidant activities
• health benefits
• cardiovascular diseases