Ignasius Radix Astadi, Alistair G. Paice
This chapter describes the black soybean as a plant and a source of food products and illustrates the activity of its extract and subsequent food products in preventing diseases and promoting health. Black soybean has been used as a health-food ingredient and herb in China for centuries. Recently, studies on the biological activities of the black soybean have increased significantly, especially in the investigation of its anthocyanin content. Anthocyanin is a bioactive compound found in the seed coat of the black soybean that is reported to inhibit several diseases due to its inherent antioxidant activity. In food systems, antioxidants can help prevent undesirable flavors and nutritional degradation. In the human body, antioxidants are believed to play an important role in the inhibition of several degenerative diseases, such as cancer, coronary heart disease, atherosclerosis, and diabetes. Black soybean seed coats, on the other hand, are rich in phenolic substances, in which secondary metabolites from plants are biologically active as antioxidants. The seed coat contains anthocyanins, which is a water-soluble pigment responsible for the black, red, and blue color of the plants, and is well known as having considerable pharmaceutical activity. The beneficial properties of black soybean may be linked to its ability to prevent LDL oxidation. In the human body, LDL is a transport mechanism for cholesterol. Oxidized LDL is thought to play a central role in the development of atherosclerosis, leading to diseases such as coronary heart disease. Despite its beneficial properties, black soybean contains potential allergenic and toxic components. However, adverse effects following soy consumption are rare and depend on the individual. © 2011 Elsevier Inc. All rights reserved.
Department of Food Technology, Widya Mandala Surabaya Catholic University, Surabaya, Indonesia; Department of Nutrition and Dietetics, King's College London, London, United Kingdom
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