Black Soybean Seed: Black Soybean Seed Antioxidant Capacity

Jati, Ignasius Radix A.P. (2020) Black Soybean Seed: Black Soybean Seed Antioxidant Capacity. In: NUTS AND SEEDS IN HEALTH AND DISEASE PREVENTION. Cetakan ke-2, 2020, 12 (2). Charlotte Cockle, Charlotte Cockle, pp. 147-159. ISBN 978-0-12-818553-7

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Abstract

Soybeans have been consumed in Asian countries since ancient times, especially in China, Japan, Korea, and Indonesia. Foods based on soybeans, such as tofu, natto, and tempeh, are an integral part of the Asian diet, contributing a high amount of protein intake along with meat-based foods. For centuries, black soybeans have been known and used as traditional remedies to treat common colds and fevers along with their symptoms such as headaches. Soybeans are also used for people who have irritable bowel syndrome and experience an uncomfortable sensation in the chest.1 Investigations into the biological activities of black soybeans are rapidly increasing because of reports revealing that black soybeans have a high content of anthocyanin in their seed coat.2 Anthocyanin is a secondary metabolite of plants that is responsible for the formation of their black, purple, and red color. Studies on anthocyanin in black soybean seed coats also show that black soybean seed coat extract has antioxidant activities postulated to contribute to the prevention of degenerative diseases such as cancer, coronary heart disease, and diabetes because of their ability to inhibit the rate of oxidation in human metabolism.3 Studies on elucidating the mechanism of anthocyanin in preventing and treating such diseases have become the focus of scientists. This chapter provides information on black soybeans as a plant and a source of food products and describes the ability of the extract of anthocyanin of soybeans and its food products to prevent diseases and promote human health.

Item Type:	Book Section
Subjects:	Agriculture and Food Technology
Divisions:	Book
Depositing User:	F.X. Hadi
Date Deposited:	13 Jun 2023 09:25
Last Modified:	13 Jun 2023 09:25
URI:	http://repository.ukwms.ac.id/id/eprint/34997

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