Soy in health and disease prevention:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla. [u.a.]
CRC Press
2006
|
| Schriftenreihe: | Nutrition and disease prevention
3 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | 313 S. Ill., graph. Darst., Tab. 24 cm |
| ISBN: | 0849335957 9780849335952 |
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Datensatz im Suchindex
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| adam_text | Contents
Chapter 1 Nutritional Implications of Soy 1
Michihiro Sugano
Chapter 2 Soy Proteins, Cholesterolemia, and Atherosclerosis 17
Cesare R. Sirtori and Stuart K. Johnson
Chapter 3 Soy and Breast Cancer Prevention 43
Seiichiro Yamamoto and Shoichiro Tsugane
Chapter 4 Adipocytokines 73
Tohru Funahashi and Yuji Matsuzawa
Chapter 5 Systematic Review of Intervention Studies Using Isoflavone
Supplements and Proposal for Future Studies 87
Shaw Watanabe, Xing Gang Zhuo, Melissa K. Melby, Naoko Ishiwata, and Mituru
Kimira
Chapter 6 Soy for Health for All : Message from WHO CARDIAC
Study and Dietary Intervention Studies 107
Yukio Yamori
Chapter 7 Soy Allergy 123
Tadashi Ogawa
Chapter 8 Longevity and Age Related Disease 139
Yoshiaki Fujita and Yuko Araki
Chapter 9 Soy Saponin 155
Chigen Tsukamoto and Yumiko Yoshiki
Chapter 10 Role of Soy Lecithin in Lipid Metabolism 173
Katsumi Imaizumi
Chapter 11 Soy Sterols 199
Ikuo Ikeda
Chapter 12 The Status of Human Trials Utilizing Bowman Birk
Inhibitor Concentrate from Soybeans 207
Ann R. Kennedy
Chapter 13 Bioactive Peptides Derived from Soy Protein 225
Masaaki Yoshikawa and Takahiro Tsuruki
Chapter 14 Soy Peptides as Functional Food Material 235
Kiyoharu Takamatsu
Chapter 15 Fermented Soybean Components and Disease Prevention 251
Hiroyuki Sumi and Chieko Yatagai
Chapter 16 Soybean Components and Food for Specified Health
Uses(FOSHU) 279
Takashi Yamamoto
Chapter 17 Soy in Health and Disease: Perspectives 289
David Kritchevsky
Index 299
1 Nutritional Implications
of Soy*
Michihiro Sugano
CONTENTS
1.1 Introduction ]
1.2 Structure of Soybean 3
1.3 Components of Soybean 3
1.3.1 Proteins 3
1.3.2 Oil 5
1.3.3 Carbohydrates 5
1.3.4 Minerals 6
1.3.5 Vitamins 6
1.4 Composition of Soy Products 6
1.5 Nutritional Aspects of Soy Components 6
1.5.1 Protein 6
1.5.2 Peptide 10
1.5.3 Oil 13
1.5.4 Oligosaccharide 14
1.5.5 Vitamins 14
1.5.6 Other Components 14
1.6 From A Meat in the Field to A Treasure Box
of Functionality 15
References 15
1.1 INTRODUCTION
The soybean plant (Glycine max) is the world s most widely cultivated and
economically successful legume. Most soybeans cultivated are used as the raw
materials for oil milling, and the residues are mainly used as feedstuffs for domestic
animals. Although a variety of soy foods have been consumed in East Asia for
* The compositional data of soybean cited in this chapter are from the following source: Resources
Council, Science and Technology Agency, Japan, Standard Tables of Food Composition in Japan,
5th rev. ed., Printing Bureau of Ministry of Finance, Tokyo, 2000 (in Japanese).
1
|
| adam_txt |
Contents
Chapter 1 Nutritional Implications of Soy 1
Michihiro Sugano
Chapter 2 Soy Proteins, Cholesterolemia, and Atherosclerosis 17
Cesare R. Sirtori and Stuart K. Johnson
Chapter 3 Soy and Breast Cancer Prevention 43
Seiichiro Yamamoto and Shoichiro Tsugane
Chapter 4 Adipocytokines 73
Tohru Funahashi and Yuji Matsuzawa
Chapter 5 Systematic Review of Intervention Studies Using Isoflavone
Supplements and Proposal for Future Studies 87
Shaw Watanabe, Xing Gang Zhuo, Melissa K. Melby, Naoko Ishiwata, and Mituru
Kimira
Chapter 6 Soy for "Health for All": Message from WHO CARDIAC
Study and Dietary Intervention Studies 107
Yukio Yamori
Chapter 7 Soy Allergy 123
Tadashi Ogawa
Chapter 8 Longevity and Age Related Disease 139
Yoshiaki Fujita and Yuko Araki
Chapter 9 Soy Saponin 155
Chigen Tsukamoto and Yumiko Yoshiki
Chapter 10 Role of Soy Lecithin in Lipid Metabolism 173
Katsumi Imaizumi
Chapter 11 Soy Sterols 199
Ikuo Ikeda
Chapter 12 The Status of Human Trials Utilizing Bowman Birk
Inhibitor Concentrate from Soybeans 207
Ann R. Kennedy
Chapter 13 Bioactive Peptides Derived from Soy Protein 225
Masaaki Yoshikawa and Takahiro Tsuruki
Chapter 14 Soy Peptides as Functional Food Material 235
Kiyoharu Takamatsu
Chapter 15 Fermented Soybean Components and Disease Prevention 251
Hiroyuki Sumi and Chieko Yatagai
Chapter 16 Soybean Components and Food for Specified Health
Uses(FOSHU) 279
Takashi Yamamoto
Chapter 17 Soy in Health and Disease: Perspectives 289
David Kritchevsky
Index 299
1 Nutritional Implications
of Soy*
Michihiro Sugano
CONTENTS
1.1 Introduction ]
1.2 Structure of Soybean 3
1.3 Components of Soybean 3
1.3.1 Proteins 3
1.3.2 Oil 5
1.3.3 Carbohydrates 5
1.3.4 Minerals 6
1.3.5 Vitamins 6
1.4 Composition of Soy Products 6
1.5 Nutritional Aspects of Soy Components 6
1.5.1 Protein 6
1.5.2 Peptide 10
1.5.3 Oil 13
1.5.4 Oligosaccharide 14
1.5.5 Vitamins 14
1.5.6 Other Components 14
1.6 From "A Meat in the Field" to "A Treasure Box
of Functionality" 15
References 15
1.1 INTRODUCTION
The soybean plant (Glycine max) is the world's most widely cultivated and
economically successful legume. Most soybeans cultivated are used as the raw
materials for oil milling, and the residues are mainly used as feedstuffs for domestic
animals. Although a variety of soy foods have been consumed in East Asia for
* The compositional data of soybean cited in this chapter are from the following source: Resources
Council, Science and Technology Agency, Japan, Standard Tables of Food Composition in Japan,
5th rev. ed., Printing Bureau of Ministry of Finance, Tokyo, 2000 (in Japanese).
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| series2 | Nutrition and disease prevention |
| spelling | Soy in health and disease prevention ed. by Michihiro Sugano Boca Raton, Fla. [u.a.] CRC Press 2006 313 S. Ill., graph. Darst., Tab. 24 cm txt rdacontent n rdamedia nc rdacarrier Nutrition and disease prevention 3 Includes bibliographical references and index Soyfoods Health aspects Sojaprodukt (DE-588)4300199-3 gnd rswk-swf Gesunde Ernährung (DE-588)4340678-6 gnd rswk-swf Prävention (DE-588)4076308-0 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Sojaprodukt (DE-588)4300199-3 s Gesunde Ernährung (DE-588)4340678-6 s DE-604 Prävention (DE-588)4076308-0 s b DE-604 Sugano, Michihiro Sonstige oth Nutrition and disease prevention 3 (DE-604)BV021261694 3 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014564169&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Soy in health and disease prevention Nutrition and disease prevention Soyfoods Health aspects Sojaprodukt (DE-588)4300199-3 gnd Gesunde Ernährung (DE-588)4340678-6 gnd Prävention (DE-588)4076308-0 gnd |
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| title | Soy in health and disease prevention |
| title_auth | Soy in health and disease prevention |
| title_exact_search | Soy in health and disease prevention |
| title_exact_search_txtP | Soy in health and disease prevention |
| title_full | Soy in health and disease prevention ed. by Michihiro Sugano |
| title_fullStr | Soy in health and disease prevention ed. by Michihiro Sugano |
| title_full_unstemmed | Soy in health and disease prevention ed. by Michihiro Sugano |
| title_short | Soy in health and disease prevention |
| title_sort | soy in health and disease prevention |
| topic | Soyfoods Health aspects Sojaprodukt (DE-588)4300199-3 gnd Gesunde Ernährung (DE-588)4340678-6 gnd Prävention (DE-588)4076308-0 gnd |
| topic_facet | Soyfoods Health aspects Sojaprodukt Gesunde Ernährung Prävention Aufsatzsammlung |
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