Soybeans contain high levels of several health-beneficial compounds including tocopherols, which have antioxidant properties. These molecules can be used in the development of functional foods, which have specific health-beneficial properties and can be used in the treatment or prevention of diseases. Tocopherols exist in four forms (α, β, γ, and δ) of which γ-tocopherol is found in greatest concentration in soybeans. However, α-tocopherol has the greatest antioxidant activity, and is the form converted to vitamin E in the human body. Thus, most interest for soybean tocopherols resides in α-tocopherol; however, certain health-properties have also been attributed to other tocopherol forms and interest for these remains. It has been suggested that all tocopherols could play a role in cardiovascular diseases and cancer prevention.
Although few studies have determined soybean tocopherols concentration in a range of genotypes or environments, none has investigated differences among several early-maturing genotypes grown in multiple environments. Such study allows for the determination of the tocopherols concentration range found in soybean, but also to determine how genotypes perform and compare to each other in contrasting environments. Such information is vital for both plant breeders and agricultural producers.