Soybean oil is produced from the seeds of the soybean plant. With a significant content of proteins of high nutritional value and with a very small amount of saturated fatty acids, it is rightly included in functional foods.
According to a study by the University of Iowa, soybean oil significantly enhances the absorption of nutrients. The researchers found that the oil helped absorb four carotenoids (alpha and beta carotene, lutein and lycopene), two forms of vitamin E, vitamin K and vitamin A, which are produced in the gut by alpha and beta.
Good absorption of these nutrients has been linked to many health benefits, from preventing cancer to maintaining good eyesight.
Soybean oil is a common ingredient in salad dressings and is widely used in seafood frying.
Soy has been considered as one of the possible causes of reduced incidence of cardiovascular disease and longevity in Asian populations where it is widely used.
In addition, soy contains large amounts of isoflavones, a group of phytoestrogens with strong anti-inflammatory and antioxidant activity.
Moreover, it contains significant amounts of calcium and iron, and of course significant amounts of protein that cause greater appetite saturation compared to fats and carbohydrates and help better control hunger.
All of the above characteristics make soy products particularly attractive as part of a healthy diet that also has the great advantage of being low in harmful saturated fatty acids.
