LITERATURE REVIEW ON SOYBEAN SEED FOR ANTIDIABETIC ACTIVITY

Ritu*, Shaily Mishra and Dr. Shamim Ahmad

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ABSTRACT

Diabetes mellitus is a global health concern, necessitating the exploration of new therapeutic agents for effective
management. Soybean (Glycine max), recognized for its rich nutritional profile, has shown promise in diabetes
treatment due to its bioactive constituents. This study aims to evaluate the anti-diabetic activity of soybean seeds
through a systematic investigation of their biochemical properties, mechanisms of action, and efficacy in clinical
settings. Soybean seeds are abundant in isoflavones, proteins, saponins, and dietary fibers, each contributing
uniquely to anti-diabetic effects. Isoflavones, especially genistein and daidzein, have demonstrated significant roles
in enhancing insulin sensitivity, modulating glucose metabolism, and exerting insulin-like actions. Soy proteins and
their hydrolysates further contribute to improving insulin secretion and reducing insulin resistance by enhancing
the expression of insulin receptor substrate (IRS) and glucose transporter type 4 (GLUT4). Experimental studies,
including in vitro assays and animal models, have shown that soybean seed extracts can significantly lower blood
glucose levels and improve insulin sensitivity. Clinical trials have further corroborated these findings, indicating
that regular soybean consumption can lead to reductions in fasting blood glucose, glycated hemoglobin (HbA1c),
and improvements in lipid profiles among diabetic patients.

Keywords: Soybean seeds, anti-diabetic activity, isoflavones, genistein, insulin resistance, glucose metabolism, clinical evaluation, dietary fiber.