Soybean
Abstract
Soybean (Glycine max) is the fourth most important crop in the world and a major source of plant-based protein and lipids for human consumption and livestock feed. According to archaeological findings, soybean cultivation began in central China around 5,000-6,000 years ago. Cultivated soybean seeds typically contain approximately 35% or more protein, making soybean products a vital nutritional resource due to their rich protein content and accessibility during periods of nutrient deficiency in human history. Previous studies have shown that well-processed soybean protein products can effectively substitute for meat and fish proteins without compromising dietary nitrogen utilization in adults. Soybeans also contain several bioactive components, including isoflavones, saponins, lecithin, and oligosaccharides.
Fields of Study & Subjects
Soybean genetics and cultivation
Phytoestrogen effects and research
Lipid metabolism and biosynthesis
Publication details
- Journal / source
- Current Biology
- Publisher
- Elsevier BV
- Volume
- 36
- Issue
- 9
- Pages
- R370–R374
- Publication date
- 1 May 2026
- Language
- EN