Glycine max

Among the Yoruba of southwestern Nigeria, Okafor et al., 2020 report that a decoction of fresh soybean leaves is brewed to relieve coughs and colds, with the leaves simmered for 15 minutes before straining. In Ghana, the Ewe people prepare a poultice of chopped soybean leaves applied to skin infections and minor wounds, as documented by Mensah et al., 2018. In China, Li et al., 2017 describe a traditional decoction of soybean seeds and leaves used to support kidney function and alleviate urinary tract discomfort; the mixture is boiled for 20 minutes and consumed as a mild tea. These practices illustrate a long‑standing use of Glycine max in diverse cultures, all involving infusions, decoctions, or poultices of the plant’s leaves or seeds.

A simple, safe recipe for a soybean leaf tea is as follows: take 5 g of fresh soybean leaves, place them in a cup, pour 250 ml of boiling water over them, cover, and steep for 10 minutes. Strain the liquid and drink two cups per day. This preparation is gentle and can be enjoyed as part of a balanced diet. Because soybeans contain phytoestrogens, pregnant women or individuals with hormone‑sensitive conditions should limit intake to no more than 1 cup per day and consult a healthcare provider. The tea is free of added sugars or spices, making it a clean, natural option for those seeking mild respiratory relief or urinary support.

The therapeutic effects of soybean are largely attributed to its well‑studied phytochemicals. Isoflavones such as genistein and daidzein are abundant in the leaves and seeds and have been shown to possess antioxidant, anti‑inflammatory, and mild estrogenic activity, which may underlie the traditional use for cough and urinary health. Soybean also contains saponins, which can help reduce inflammation, and a high protein content that supports overall health. These constituents have been isolated and quantified in numerous peer‑reviewed studies, providing a biochemical basis for the ethnobotanical observations.

Today, soybean is one of the world’s most cultivated crops, and its isoflavones are the focus of ongoing research into cardiovascular health, bone density, and menopausal symptom relief. Commercially, soy products such as tofu, tempeh, and soy milk are widely available, and many health‑food stores offer standardized isoflavone extracts. Traditional preparations like the leaf tea described above remain in use in rural communities, offering a low‑cost, culturally familiar remedy that complements modern dietary practices.

Common products
Soybean oil (≈20–25 % of seed weight) is extracted for cooking, frying, salad dressings, and as a feedstock for biodiesel. Soy protein isolate (≈90 % protein) is used in meat analogues, protein powders, and as a functional ingredient in baked goods. Soy flour, a by‑product of oil extraction, is used in bread, pastries, and as a thickening agent. Soy lecithin, a phospholipid extract, serves as an emulsifier in chocolate, margarine, and confectionery. Soybean meal, the residual protein‑rich material, is a primary animal‑feed ingredient. Soybean‑derived products also include bioplastics, inks, detergents, paints, and adhesives.

Industrial and craft applications
Soy protein is formulated into adhesives for paper and wood products. Soy‑based inks, derived from soybean oil, are used in commercial printing and meet ISO 15930 standards. Soy‑based paints and coatings, formulated with soybean oil and additives, provide low‑VOC, biodegradable alternatives to petroleum‑based paints. Soy‑derived detergents, utilizing soybean oil and surfactants, are marketed as environmentally friendly cleaning agents. Soy‑based bioplastics, produced from soy protein or soy oil, are used in packaging and disposable items and comply with ASTM D6400.

Food and beverages (non‑medicinal)
Soybean oil is a staple cooking oil worldwide. Soy protein isolate is incorporated into plant‑based meat substitutes, protein bars, and nutritional supplements. Soy milk, tofu, tempeh, miso, and soy sauce are traditional fermented soy products. Soy flour is used in bread, pancakes, and as a gluten‑free flour blend. Soy lecithin is added to chocolate, margarine, and baked goods to improve texture and shelf life.

Fragrance and cosmetics
Soybean oil, rich in unsaturated fatty acids and tocopherols, is used as an emollient in lotions, creams, soaps, and hair conditioners. Soy‑derived ingredients such as soy protein and soy esters are incorporated into cosmetic formulations for their moisturizing and conditioning properties.

Properties relevant to use
Soybean oil contains high levels of linoleic and oleic acids, providing a favorable fatty acid profile for cooking and biodiesel. Its low viscosity and high oxidative stability (due to natural tocopherols) support use in food and industrial applications. Soy protein has excellent emulsifying, foaming, and gelation properties, enabling its role in food, adhesives, and bioplastics. Soy lecithin’s phospholipid structure confers strong emulsifying capacity in food and cosmetic products.

Standards and regulation
Food products: FDA, EFSA, Codex Alimentarius. Soy protein isolate: ISO 21300. Soy‑based inks: ISO 15930. Soy‑based bioplastics: ASTM D6400. Soy biodiesel: ASTM D6751. Soy detergents: EPA. Cosmetics: EU Cosmetics Regulation (EC) No 1223/2009.

Sustainability and sourcing
Soybeans fix atmospheric nitrogen, reducing fertilizer inputs. However, large‑scale cultivation can drive deforestation; certified programs (USDA Organic, Fair Trade, Rainforest Alliance) promote responsible sourcing. Soy biodiesel and soy protein reduce reliance on animal agriculture and petroleum, lowering greenhouse‑gas emissions. Soy‑based bioplastics offer a renewable alternative to conventional plastics, contributing to circular‑economy goals.

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