Soy: Nutrition, Consumption and Health

$330.00

Aamir Ahmad (Editor)
Karmanos Cancer Institute, Department of Pathology, School of Medicine, Detroit, MI, USA

Series: Food Science and Technology, Food and Beverage Consumption and Health
BISAC: TEC012000

This book is a collection of articles detailing the very diverse roles of soy-derived compounds. Many cultures around the world have realized the importance of soy in diet. Through a total of 20 chapters, this book showcases the very diverse chemistry, biology and functions of soy. In view of the many reported effects of soy-derived compounds against diverse human cancers, this book concludes with few chapters on the anticancer activity of soy-derived compounds. Thus, through a collection of articles authored by renowned experts from across the globe, this book is an attempt to touch upon and highlight the importance of soy in diet with emphasis on its various health beneficial effects. (Imprint: Nova Biomedical )

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Table of Contents

Preface

Chapter 1: Soy: Nutrition, Consumption and Heart Health
(Janice I Harland, Elaine S Krul, Ratna Mukherjea and Kevin Maki Harland Hall Associates, Cirencester, UK; Solae LLC, St Louis, USA and Biofortis-Provident Clinical Research, Glen Ellyn, USA)
Free Download Available

Chapter 2: Soy Isoflavones in Bone Health and Function
(Alessandra Bitto, Bruce P Burnett and Francesco Squadrito, University of Messina, Messina, Italy)
Free Download Available

Chapter 3: Soy’s Potential Role in Weight Management
(Mark B Cope, Ratna Mukherjea, Elaine Krul and David B Allison Solae LLC, St Louis, USA and University of Alabama, Birmingham, USA)
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Chapter 4: Antihypertensive Activity of Soy and Soy-Derived Compounds
(Kathleen M. Eyster, Nikolai P. Breitkopf and Douglas S. Martin University of South Dakota, Vermillion, USA)

Chapter 5: Mechanisms of Anti-Atherosclerotic Activity of Soy and Soy-Derived Compounds
(Shanmugam Nagarajan, University of Pittsburgh Medical Center, Pittsburgh, USA)

Chapter 6: Evaluation of Efficacy of Soy Isoflavones in Reducing the Menopausal Symptoms
(Márcia Constantino Colli, Cinthia Gandolfi Boer, Andréa Assunção Soares, Niladê Neves Rosinski Rocha, Adelar Bracht and Rosane Marina Peralta, Universidade Estadual de Maringá, Maringá, Brazil)

Chapter 7: Soy-Derived Compounds and Immune Response
(Tohru Sakai, Emi Shuto and Rie Tsutsumi, The University of Tokushima Graduate School, Tokushima, Japan)

Chapter 8: The Role of Non-isoflavone Phytochemicals in Soy-derived Health Benefits
(Xianli Wu, Jie Kang and Keshari M. Thakali), University of Arkansas for Medical Sciences, Little Rock, USA)

Chapter 9: Effect of Dietary Fermented Soybean on Physical Endurance in Mice
(Nakamichi Watanabe and Satomi Sakuda, Showa Women’s University, Tokyo, Japan)
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Chapter 10: Soy Consumption and Self Reported Health
(Eef Hogervorst, Sumoryono, Ninu, Dwi Astuti, Sigit Prastowo, Amina Yesufu, Linda Kusdhany, Henry Setyawan, Dewi Praidini, Fidiansyah Murshid, Raden Ira Ismail, Philip Kreager, Xi Xin, Jen Stock, Angela Clifford, Stephan Bandelow, Sabarinah and Tri Budi Rahardjo, Respati University, Borobudur and University of Indonesia, Indonesia; Loughborough University, UK)

Chapter 11: Soy Isoflavones: Bioorganic and Medicinal Chemistry of a Potent Compound Class
(Bernhard Biersack and Sebastian Seibt, University of Bayreuth, Bayreuth, Germany)

Chapter 12: Soy Plant Tissue Culture as an Alternative for Isoflavonoid Production
(A. Gueven and Z. Hicsasmaz, Tunceli University, Tunceli and Trakya University, Edirne, Turkey)

Chapter 13: Removal of Antinutritional Factors in Soy-Based Foods using Lactic Acid Bacteria
(Jean Guy LeBlanc, Marisa Garro, Graciela Rollan and Graciela Savoy de Giori, CERELA-CONICET, San Miguel de Tucuman and Universidad Nacional de Tucumán, Tucumán, Argentina)

Chapter 14: Soy Ingredient Addition to Nutritionally Fortified Baked Goods
(P. Roccia, P. D. Ribotta, G. T. Pérez and A. E. León, CONICET-UNC, Córdoba, Argentina)

Chapter 15: Increasing the Bioavailability of Soy Isoflavones using Lactic Acid Bacteria
(Graciela Savoy de Giori, Jose Marazza, Jean Guy LeBlanc and Marisa Garro, CERELA-CONICET, San Miguel de Tucumán and Universidad Nacional de Tucumán, Tucumán, Argentina)

Chapter 16: Combustion of Biodiesel Fuel Made from Soybean Oil
(Charles K. Westbrook, Lawrence Livermore National Laboratory, Livermore, USA)

Chapter 17: Soy Isoflavone Genistein in Cancer Chemoprevention: Role of Endogenous Copper and Involvement of Reactive Oxygen Species
(Haseeb Zubair, Mohammad F. Ullah, Husain Y. Khan, Fazlul H. Sarkar, Aamir Ahmad and Sheikh M. Hadi, AMU, Aligarh, India and Karmanos Cancer Institute, Wayne State University, Detroit, USA)

Chapter 18: Chemopreventive role of Soybean Peptides against Cancer
Chia-Chien Hsieh, Blanca Hernández-Ledesma and Ben O. de Lumen
(University of California Berkeley, USA and Institute of Food Science Research, Madrid, Spain)

Chapter 19: Impact of Soyfood intake on Breast and Endometrial Cancer Risk and Thyroid Function: Evaluating Safety Concerns
(Mark Messina, Nutrition Matters, Inc., Port Townsend, USA)

Chapter 20: A Prospective Look at Genistein use in Cancer Prevention and Treatment
(Amanda C. Sehmer, Aamir Ahmad, Yiwei Li, Bin Bao and Fazlul H. Sarkar
Karmanos Cancer Institute, Wayne State University, Detroit, USA)

Index

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