The health benefits of Soybean oil are such that it helps to develop good body immune system, strengthens body tissues and organs, maintains brain function, maintains eye health, keeps teeth strong and healthy, keeps the digestive system healthy, maintains heart’s health and performance, maintains steady blood pressure, prevents osteoporosis, controlls transition of menopause, lowers the risks of breast and colon cancer, prevents anaemia.
Soybean oil is a vegetable oil which is extracted from the seeds of soybean plant (Glycine max). It is one of the most widely used vegetable oils in the world, possibly because soybeans are some of the most widely cultivated and utilized plants, particularly in recent decades.
Soybeans are native to East Asia and is considered a legume. Most soybean oil is refined, blended, and sometimes hydrogenated. Then, it can be graded into different levels and strengths of soybean oil depending on the desired application.
Soybean oil is considered healthier than most other vegetable oils due to its good variety of essential fatty acids that the body needs to remain healthy. There are also a number of plant sterols in soybean oil, which can have a wide variety of health benefits on people who regularly include soybean oil in their diet. The vitamin and mineral content of soybean rounds out the healthy aspects of this delicious and widely useful legume.
Let check out the nutritional content of soybean oil, per 100 g, soybean oil has 16 g of saturated fat, 23 g of monounsaturated fat, and 58 g of polyunsaturated fat. The major unsaturated fatty acids in soybean oil triglycerides are the polyunsaturates such as alpha-linolenic acid (7%-10%) and linoleic acid (51%) and the monounsaturate oleic acid (23%). Soybean oil also contains the saturated fatty acids stearic acid (4%) and palmitic acid (10%).
The high-proportion of oxidation-prone linolenic acid is undesirable as cooking oils. Hydrogenation may be used to reduce the unsaturation in linolenic acid. The resulting oil is called hydrogenated soybean oil. If the hydrogenation is only partially complete, the oil may contain small amounts of trans fat.
Soybean oil has high vegetable protein which is very good for the human body immune system. Consuming it every day will keep protein level in our body enough therefore protects the body from getting sick easily. Protein is also very important for cell regeneration.
Lecithin, found in soybean oil, is also one of the brain component which contain fitosterol that helps to increase the brain nerves functions and prevent schizophrenia.
The strongest part of the teeth is enamel which need high calcium and protein to keep it strong and healthy. Soybean oil contains high calcium and protein which is very good for enamel’s nutrition. Besides that, good enamel prevents teeth from developing cavities.
Soybean oil can prevent some diseases if it is consumed regularly. One of them is anaemia which is caused by the lack of iron in the body. Highest concern for vegetarian is having anaemia because their diet food does not provide enough iron.
Fortunately, from recent researches it has been seen that soybean oil, contains a really high level of iron. Therefore the vegetarians do not need to worry again about where they will get it because they can fry tempeh with soybean oil. The iron present is in the form of ferritin, which can be easily absorbed by the body.
Soybean oil helps to keep the heart healthy since it contains carbohydrates, low fat and cholesterol, vitamin E and K, fatty acids, lysine and other amino acids. Hence consumption of Soybean oil helps to keep the heart healthy and prevents the conditions of atherosclerosis.
When heart work properly without excess effort, blood pressure will be kept normal and give good supply of blood to whole body. Normal blood pressure also prevents stroke and gives more calmness in running our daily life. Soybean oil helps in maintaining a normal blood pressure in the body.
Soybean oil has good isoflovids known as phytoestrogen which has characters similar to estrogen. Estrogen is essential for keeping the bones healthy and strong.
Women after menopause, lack estrogen, and hence get more prone to weak bones. Consumption of soybean oil, increases the level of estrogen in their blood, and helps in providing strength to bones and preventing the conditions of osteoporosis.
Menopause can be hard for women because it give signs that they are not fertile anymore. Side effects of it are decreasing of skin moisture, weakening of bones and some other symptoms due to the lack of estrogen in the body.
Soybean oil helps women during the transition in the menopause times. The phytoestrogen present in it gives same effects for body as that of estrogen. Phytoestrogen keeps the bones healthy and maintain skin moisture.
Phytoestrogen, contained in the Soybean oil, which is able to maintain the estrogen level inside the body, also prevents the risks of developing breast and colon cancer.
Research shows that Asian women are less prone to breast and colon cancer as compared to women in Europe. This is due to the regular consumption Soybean oil and other products of Soybean by the Asians in comparison to the Europeans.
Too much insoluble fat inside our body can cause the digestive system not to function smoothly. By having enough lecithin from Soybean oil, the fats will dilute faster and will increase body’s metabolic rate and as a result of this, the toxic matter inside the body will be released out more easily.
Soybean oil's clean, natural taste and nearly imperceptible odor support and enhance the natural flavours of prepared foods. Soybean oil's neutral flavor lets the real taste of the food product come through. Adaptable to nearly every fat or oil application in the food industry, soybean oil works well with other ingredients including other fats and oils, making it very suitable for use in salad dressings, sauces and baked goods.
Soybean oil is available with AOM (active oxygen method) stability levels ranging from 15 to over 300 hours, and it is a proven performer in the wide range of applications required by snack food manufacturers, bakeries, food service providers and more. Liquid soybean oil is used in 100% formulations for cooking oil and to create mayonnaise, salad dressings and sauces.
Soybean oil can turn two ounces of olive oil into a whole pint of flavored oil for dressings. The distinctive olive oil aroma will be evident, even though the bulk of the dressing's oil component comes from inexpensive soybean oil. Compared to other vegetable oils, soybean oil has good emulsifying ability, making it the first choice of the general food industry.
Soybean oil is safe for most adults when taken by mouth in amounts normally found in food and when applied to the skin as an insect repellent in recommended amounts. Pharmaceutical quality soybean oil is also safe when used as a nutritional supplement in intravenous feedings.
The processed soybean oil (unsaponifiable fractions of soybean oil) has been used safely in research studies for up to 6 months. However, a few side effects of Soybean Oil include allergies in persons who are hypersensitive to Soybean and other Soy-products, problems like gynecomastia, changes in the mood and obesity which is more pronounced in men due to increase in estrogen levels.
Soybean and other Soy-products has a number of minerals and components, which can have various side effects on human body, but most of these minerals, are prone to lose their effects when exposed to heat or cooking.
Unlike the seeds of most other legumes (except the peanut), the soybean is rich in oil, and is often called an 'oilseed'. The great majority of the world's soybeans are processed by the soybean crushing industry to produce crude soy oil (also called 'crude soybean oil') and soybean meal.
The oil is then degummed (to remove the lecithin) and usually refined, bleached, partially hydrogenated and deodorized to make a variety of popular products, such as salad and cooking oils, shortenings, and margarine.
Since its first appearance in the 11th century AD, the Chinese term for 'soy oil' has been written with the two characters meaning 'bean' and 'oil'. The Chinese term for the press cake that remains after expression of the oil from soybeans, a term which first appeared in during the 1400s, is written with the characters meaning 'bean' and 'cake' or 'soybean' and cake.' In the United States, the earliest terminology for soy oil followed the Chinese pattern. It was called 'Chinese bean oil' by Roelofsen (1894) and 'bean oil' by Carson (1909) and many other early writers well into the 1920s (Piper and Morse 1923; South Manchuria Railway Co. 1926).
Other popular terms in the early 1900s were 'soya bean oil' ( New York Oil, Paint and Drug Reporter 1910 Ref??; Toch 1912; New York Times 1916), 'soy bean oil' (Thompson and Morgan 1912; Bailey and Reuter 1919), and 'soybean oil' (Williams 1916a, b; Holmes 1918).
The modern term 'soy oil' was first used by Jordan in 1918, but it was not widely used until the 1940s. From the early 1920s until the present the term 'soybean oil' (first introduced by Piper and Morse in 1923) was the one most widely used. However, in 1944 Pellett of the American Soybean Association ASA) recommended that this term be changed to the shorter soy oil, which also avoided use of the word 'bean'. This change was slow to catch on, however, until the ASA began intensive market development and promotion for soy oil in the late 1970s and early 1980s, andactively stressed the benefits of the shorter term.
Yet even in 1982 this oil is usually referred to in most scholarly publications and on most food product labels as 'soybean oil'. The term 'soy oil', however, will probably become the standard eventually. Or will it be 'soyoil', an even shorter term that began to appear here and there in the late 1970s (Thompson 1978; Soybean Update , 26 July 1982).