Versatilidade do uso da soja na alimentação brasileira

Abstract

Soy (Glycine max (L.) Merrill) has proven to be a great ally to humanity, whether as a protein supporter, as a functional food, or as an advantageous legume for fighting hunger in the world, and for maintaining the natural sources of planet. There is much research relating the grain to human health, however, there is still much to research because there are insufficient studies on the actual bioactive and / or functional properties of soy, as opposed to its high production in the country. This work seeks to gather, using a bibliographical research methodology, a greater amount of information regarding the use of this legume in the diet, to describe the current market, to list the main bioactive/functional properties, to gather information about the relationship between consumption and health, seeking to explain the theme And increase knowledge in the subject. This research is justified by the low occurrence of available material, in order to help other professionals and increase the knowledge of stakeholders. Although Brazil is the second largest producer of soybeans, its internal human consumption is still little explored. The legume has a high nutritional value, providing all essential amino acids, is a source of lipids, vitamins, minerals and fiber and has a low saturated and trans fats ratio. Renowned health agencies affirm that it is a functional food and it acts in diverse ways in the prevention of diseases.