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Open AccessArticle

A Critical Review on Polyphenols and Health Benefits of Black Soybeans

Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519085, China
Author to whom correspondence should be addressed.
Nutrients 2017, 9(5), 455;
Received: 4 April 2017 / Revised: 23 April 2017 / Accepted: 28 April 2017 / Published: 4 May 2017
(This article belongs to the Special Issue Effects of Polyphenol-Rich Foods on Human Health)
Polyphenols are plant secondary metabolites containing antioxidant properties, which help to protect chronic diseases from free radical damage. Dietary polyphenols are the subject of enhancing scientific interest due to their possible beneficial effects on human health. In the last two decades, there has been more interest in the potential health benefits of dietary polyphenols as antioxidant. Black soybeans (Glycine max L. Merr) are merely a black variety of soybean containing a variety of phytochemicals. These phytochemicals in black soybean (BSB) are potentially effective in human health, including cancer, diabetes, cardiovascular diseases, cerebrovascular diseases, and neurodegenerative diseases. Taking into account exploratory study, the present review aims to provide up-to-date data on health benefit of BSB, which helps to explore their therapeutic values for future clinical settings. All data of in vitro and in vivo studies of BSB and its impact on human health were collected from a library database and electronic search (Science Direct, PubMed, and Google Scholar). The different pharmacological information was gathered and orchestrated in a suitable spot on the paper. View Full-Text
Keywords: polyphenols; black soybean; antioxidants; human diseases; health benefits polyphenols; black soybean; antioxidants; human diseases; health benefits
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Ganesan, K.; Xu, B. A Critical Review on Polyphenols and Health Benefits of Black Soybeans. Nutrients 2017, 9, 455.

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