Phytochemicals in Tofu and Its Health Benefits

Abstract

A diet high in plant-based foods will offer an environment rich in phytochemicals, which are nonnutritive components of plants that have health-protective properties. Genistein and daidzein, two isoflavones, are found in soy as a dietary source. While soy has only recently become popular in the United States and Western Europe, it has been a staple of Southeast Asian diets for about five millennia. Among South east Asian populations, consuming a lot of soy is linked to lower risks of some malignancies and cardiovascular disease. The abundance of phenolic compounds, terpenoids, pigments, and other naturally occurring antioxidants found in nuts, whole grains, fruits, and vegetables has been linked to the prevention and/or treatment of chronic diseases like heart disease, cancer, diabetes, and hypertension as well as other medical conditions. Isoflavones are one of the phytochemicals in soy-based products that may support excellent health and are present in soymilk and tofu.