Abstract

PLANT-BASED SOY PROTEIN IN DISEASE PREVENTION AND ITS NUTRACEUTICAL POTENTIAL

*Sakshi Salunke, Jyoti M. Nishad

Abstract

Soybean (Glycine max) is one of the most important plant-based protein sources globally and has received considerable scientific attention due to its potential role in disease prevention and nutraceutical development. Soy protein contains all essential amino acids and is comparable in quality to animal protein. In addition to its high protein content, soybean is rich in bioactive compounds such as isoflavones, saponins, phytosterols, and bioactive peptides that contribute to its antioxidant, anti-inflammatory, hypocholesterolemic, antidiabetic, anti-carcinogenic, and cardioprotective effects. Epidemiological and clinical studies suggest that soy proteinconsumption is associated with reduced risk of cardiovascular diseases, type 2 diabetes mellitus, certain hormone-dependent cancers, osteoporosis, and obesity. The mechanisms underlying these effects involve modulation of lipid metabolism, estrogen receptor signaling pathways, glucose homeostasis, oxidative stress reduction, and inflammatory mediators. Furthermore, soy protein isolates and hydrolysates are widely incorporated into functional foods and nutraceutical products. This review discusses the beneficial effects of plant-based soy protein in preventing chronic diseases and highlights its expanding nutraceutical potential in modern preventive nutrition.

Keywords: Plant Based Protein. Soy protein, Isoflavones, Nutraceuticals, Cardiovascular disease, Diabetes mellitus, Cancer prevention, Functional foods, Bioactive peptides.