Soybeans and Cancer: A Comprehensive Look at Bioactive Components and Their Benefits

Abstract

Soybeans (Glycine max), rich in bioactive components like isoflavones, are believed to lower cancer risk, particularly breast cancer, and their use in hydrophobic medicines enhances their anticancer properties. The current review suggests that soybeans might be used as a food and a medicinal component for their anticancer capabilities. Soproducts like soybean paste, fermented beverages, okara, thua-nao and black soybean extract cream can reduce the risk of gastric, oesophageal, and colon cancers. They have anti-inflammatory and
antioxidant properties along with a potential for NIR (Near-Infrared)-triggered cancer treatment. They regulate Mitogen-Activated Protein Kinase (MAPK) signalling, reduce cell proliferation, and modulate gut microbiota. Soy contains twelve isoflavone compounds (glycitin, malonylglycitin, acetylglycitin, genistin, malonylgenistin, acetylgenistin, daidzin, acetyldaidzin, malonyldaidzin, daidzein, genistein, and glycitein), which can be enhanced through fermentation, irradiation, and nanospray drying extraction. These compounds, alone or in combination with other compounds, can be used as anticancer drug carriers, surfactants, antineoplastic agents, and for targeted therapies, growth-inhibitory effects, increasing cellular uptake, and reducing reactive oxygen species.
Soy compounds, such as genistein, coumestrol, soy lecithin liposomes and other nanoparticles have various properties in cancer treatment delivery systems. The creation of novel soybean-based products and formulations will be beneficial for the betterment of cancer patients’ dietary and lifestyle choices.

How to cite this article:
Neelaveni K, Preethi S A E. Soybeans and Cancer:
A Comprehensive Look at Bioactive Components
and Their Benefits. Chettinad Health City Med
J. 2025;14(3):37-41.

DOI: https://doi.org/10.24321/2278.2044.202537