http://dx.doi.org/10.46889/JCMR.2023.4209 https://athenaeumpub.com/journal-of-clinical-medical-research/ Review Article Review of Dietary Soy's Effects on Human Health and Its Constituents Victor Duniya Sheneni 1* , Sani Sade Muhammad 1 , Victoria Sokolayame Emmanuel 2 , Isaac Sokoato Momoh 3 1 Department of Biochemistry, Faculty of Science, Federal University Lokoja, Lokoja, Nigeria 2 Department of Fisheries and Aquaculture, Faculty of Agricultural Sciences, Kogi State University, Ayingba, Nigeria 3 Department of Biological Sciences, Faculty of Science, Confluence University of Science and Technology, Osara, Nigeria *Correspondence author: Victor Duniya Sheneni, Department of Biochemistry, Faculty of Science, Federal University Lokoja, Lokoja, Nigeria; Email: victor.sheneni@fulokoja.edu.ng; shenenivictor@gmail.com Abstract Soy protein is a natural component of soybeans and is known to provide a variety of health advantages. It offers advantages and is a different source of protein for folks who don't consume meat. The purpose of this review is to familiarize readers with the value of soy beans in both the food and medical industries. Legumes, which also include peanuts, chickpeas, various beans and pulses, contain soybeans. Soybeans are incredibly flexible because they can be made into meal, flour and oil. Soy protein has roughly 25 g of approved health claims per day, which is known to lower total cholesterol and LDL. Soy has a variety of powerful ingredients, including fiber, isoflavones, phytic acid, saponins and trypsin inhibitors. Soy has been seen to have several harmful consequences. Numerous studies have raised concerns about the potential negative effects of it because of the allergens present and the antinutrient agents they contain, which prevent micronutrient absorption. It may also result in hypothyroidism because it lacks some essential amino acids, making it a source of incomplete protein. Additionally, it might have hormonal effects on infants later in life. Keywords: Soy Protein; Hypertension; Obesity; Soy's Drawbacks Introduction Asia was where soy was first cultivated, although not for human use. Early on in its manufacturing, it was only utilized for crop cultivation and wasn't thought to be safe to use unless it was fermented, or fit for human consumption. Before the 1920s, soy was only farmed for soy oil or as a byproduct for animal feed. Later, though, people discovered its culinary techniques and included it into their diet. Following then, it was widely used for a number of years in several nations, including China, Japan, South Korea, Hong Kong, the United States and Hong Kong. Although India is looking at its potential applications as a substitute protein source for its economically underdeveloped, underprivileged and vegetarian population. Soybean, a type of legume, is a rich source of soy protein. The health benefits of the protein from soybeans are numerous. They have estrogenic qualities and protect the cardiovascular system. For newborns who are sensitive to cow milk protein in particular, soy protein is frequently utilized as an alternate protein source in infant feeding formulas (Baby milk), as well as a protein substitute for vegetarians [1]. Tofu, a mixture cheese-like substance created from the whey of fermented soybeans, is the most popular form of soybeans that are primarily consumed by humans after being fermented and turned into a curd. an illustration of this kind of soybean use. About 40% of it is protein, 35% is carbohydrates, 20% is fatty oil and 5% is ash. As one of the few plants that offers a complete protein, soy is frequently used in place of meat and dairy products due to its great temperature stability. It is a common ingredient in many Chinese, Korean, Japanese and Southeast Asian dishes. Soy milk is one example of a milk substitute that is frequently Citation: Sheneni VD, et al. Review of Dietary Soy's Effects on Human Health and Its Constituents. Jour Clin Med Res. 2023;4(2):1-6. http://dx.doi.org/10.46889/JCMR.2023. 4209 Received Date: 22-06-2023 Accepted Date: 09-07-2023 Published Date: 17-07-2023 Copyright: © 2023 by the authors. Submitted for possible open access publication under the terms and conditions of the Creative Commons Attribution (CCBY) license (https://creativecommons.org/li censes/by/4.0/).