大豆抗癌活性成分研究进展  

Research Progress of Anti-Cancer Active Ingredients in Soybean

作　　者：陈书清 CHEN Shu-qing(Science and Technology Department of Jilin Province,Changchun 130041,Jilin,China)

机构地区：[1]吉林省科学技术厅

出　　处：《江苏调味副食品》2019年第3期5-9,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：大豆是我国主要的粮食作物之一,富含蛋白质、异黄酮、皂苷、低聚糖等活性成分,具有预防糖尿病、骨质疏松、心血管疾病和癌症等功效。综述近十年来大豆抗癌的流行病学研究以及大豆异黄酮、大豆皂苷、大豆蛋白和大豆低聚糖等活性成分的抗癌研究进展,并指出食用大豆可能存在的副作用,以期为大豆抗癌活性成分的进一步研究提供理论参考。Soybean is the main food crop in China,which contains protein,isoflavones,saponins,oligosaccharides and other active ingredients.It has the effect of preventing diabetes,osteoporosis,cardiovascular disease and cancer.In this paper,the epidemiological studies on anti-cancer of soybean are briefly reviewed in recent ten years.The research progress of anti-cancer activities of isoflavones,saponins,protein and oligosaccharides in soybeans is explained,and the possible side effects of soybean are pointed out,which can provide theoretical support for the anti-cancer research of soybean in the future.

关 键 词：大豆 流行病学研究 异黄酮 皂苷 蛋白 低聚糖 抗癌 

分 类 号：TS201[轻工技术与工程—食品科学]