The advantages of using soybeans PART 2

The advantages of using soybeans PART 2

Usually, at least in the western hemisphere, were using the dry beans, although in the Far East, a good part of the soy proteins are obtained from germinated beans. A team from the Nutrition Center of Nancy, France, conducted a very interestingly study, with practical aspects of the soybeans germination advantages before the use.

Germination has a favorable effect both on chemical composition, constituent components, anti-nutritive factors, as well as the functional properties. Germination produces changes of the biologically active components, improves taste, palatability and nutritional value of soybeans. To give some examples.

Soy is particularly rich in lecithin, an very valuable emulsifier, the content of the soy bean lecithin is between 2 and 3%. Improving the food quality, emulsifiers are used almost in anything, from the bread, all baked and pastry goods and ending with ice cream and chocolate. In the past, the only source of lecithin was the animal one, which was obtained from the slaughterhouse unusable leftovers, whether originated from pigs, horses or cattle. Today, at least in the United States and in Switzerland, it is used increasingly more often soy lecithin, which on the packaging is as the vegetable lecithin or soybeans lecithin. Thus, those who do not want to consume pork lecithin can choose. When on the packaging is only lecithin written, then, most likely, it’s animal lecithin.

Soy lecithin contains 30% oils and 70% phospholipids, in  which a higher proportion represents the essential fatty acid, linoleic. French authors show that after five days of germination, the lecithin content increase by 22%.

Another example: saponins are vegetable glycosides with a large molecule, very suitable to face carcinogens with large molecules in the colon. In addition, saponins have antioxidant action and antimutagenic. They also prevent hypercholesterolemia and aortic atherosclerosis. Soybeans contain 2% glycosides, made up of more saponins and isoflavones. Germination for eight days increase by eight times the amount of saponins.

Yet another example: phytosterols lowers cholesterol, blocking the intestinal absorption of cholesterol, whether it comes from the alimentation or bile. With a similar structure, acts competitive mimicking cholesterol action. The liver receives daily about 800 mg of cholesterol by intestinal absorption, the main source of cholesterol for the liver. This cholesterol, reaching the liver through intestine comes from the alimentation and bile. The cholesterol quantity decrease that reaches the liver stimulates the LDL receptors activity, which fixes more blood cholesterol, resulting in the reducing of total cholesterol and LDL. Soybeans are very rich in phytosterols, especially beta-sitosterol, campesterol and stigmasterol. But after five days of germination, the amount of soybean phytosterols increases by three times.

Until recently, was considering that japanese women have the higher lifetime and the lowest frequency of breast cancer. Phytoestrogens, for example genistein, are modulators planned in a very clever way, of the estrogen receptors, helping millions of women. By germination, the phytoestrogens concentration increase up to 200 times. Germinated soy consumption could have an beneficial effect to the low level of estrogen in women in menopause preventing breast cancer, and in men prostate cancer.

Categories: Diet, Health, Nutrition
Tags: soy

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