Soybean Research: Health Benefits of Colored Soybeans - April 2013
[University of Arkansas Division of Agriculture Research and Extension University of Arkansas System. Arkansas Soybean Promotion Board. Navam S. Hettiarachchy, Ph.D. Professor of Integrated Protein, Nutraceuticals, and Food Safety Program, Department of Food Science University of Arkansas Fayetteville.]
I am Navam Hettiarachchy, Professor in the Department of Food Science, University of Arkansas in Fayetteville. [Picture of the Food Science building. Video shows soybean seeds.]
One of the programs that we do have in the department is researching on soybean seeds that have a lot of health benefits and this is done in conjunction with the soybean breeder, Dr. Chen.
I’m just going to run through some of the varieties that we do have. If you see we have a total of twelve varieties, or cultivars, or soybean seeds. [Video shows 12 varieties of soybeans in the lab.]
Now if you see, I’m showing you the black colored seeds. It’s not black, it’s loaded with anthocyanins of pigment, that has antioxidant properties and also phenolics, that also have antioxidant properties. [Navam Hettiarachchy shows black colored soybeans. Anthocyanin pigments: are responsible for the red, purple and blue colors found in many fruits, vegetables, cereal grains and flowers.]
Now I’m going to show you brown colored soybeans. Now, this is brown in color, it has less pigments and it has more phenolics here. So again, it would be a good source of antioxidants. [Navam Hettiarachchy shows brown colored soybeans. Antioxidants: are your body’s biggest defense against free radicals and other oxidative stress.]
Then moving on, we do have this green soybean that’s called “edamame”, where this has been dried. “Edamame”, in addition to the other health benefits that we do have, it can also be a vegetable soybean. [Navam Hettiarachchy shows green colored soybeans or edamame. Antioxidants: are your body’s biggest defense against free radicals and other oxidative stress.]
Also, I would like thank the Soybean Board for being very supportive and providing funds and also the head of the department, Dr. Meullenet, who is also very supportive of this research. Thank you.