Chemical Composition of 13 Commercial Soybean Samples and Their Antioxidant and Anti-inflammatory Properties
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- 作者：Xiaowei Zhang ; Boyan Gao ; Haiming Shi ; Margaret Slavin ; Haiqiu Huang ; Monica Whent ; Yi Sheng ; Liangli (Lucy) Yu
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：October 10, 2012
- 年：2012
- 卷：60
- 期：40
- 页码：10027-10034
- 全文大小：270K
- 年卷期：v.60,no.40(October 10, 2012)
- ISSN：1520-5118
文摘
A total of 13 commercial soybean samples were investigated and compared for their tocopherol and carotenoid compositions, fatty acid profile, total phenolic content (TPC), isoflavone and sterol compositions, and free radical scavenging properties. Free radical scavenging activities were estimated against peroxyl, hydroxyl, and ABTS鈥?/sup>鈥?sup>+ radicals. The commercial soybean samples differed in their chemical compositions and health properties. Among the tested samples, CN-DB soybean showed the highest TPC and antioxidant activities and the greatest amount of total isoflavones and lutein and tocopherol contents. In addition, four of the soybean samples were further tested for their potential anti-inflammatory activity. The four samples behaved differently in suppressing the IL-1尾, IL-6, and COX-2 mRNA expressions, suggesting their different potential of anti-inflammatory activities. The results from this study suggested a need of improved quality control and measurement system to better reflect the health properties of commercial soybeans for general consumers and food manufacturers to improve the use of this important food ingredient.