Soybeans News and Research

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To stoke rural vaccination rates, trusted farmers are asked to spread word

When he became eligible for the coronavirus vaccine in Illinois, Tom Arnold, 68, said he didn’t need any convincing. He raises cattle, hogs and chickens in Elizabeth, a small town in the state's northwestern corner.

19 Aug 2021

Scientists develop new approach to identify proteins in the living brain

For the first time, researchers have developed a successful approach for identifying proteins inside different types of neurons in the brain of a living animal.

11 Aug 2021

Novel gene could make plants more tolerant to higher temperatures

With temperatures rising globally, agricultural crops are feeling the stress. Warmer weather can cause a large reduction in crop yield. The Kendal Hirschi Lab at Baylor College of Medicine recently had a patent approved for a gene to make plants more tolerant to higher temperatures.

10 Aug 2021

Traditional Japanese dish may hold an answer to COVID-19

Natto, a fermented soybean dish often served for breakfast in Japan, originated at the turn of the last millennium but may hold an answer to a modern problem: COVID-19, according to a new study based on cell cultures.

21 Jul 2021

MCG scientists find copper transporter as potential therapeutic target for cardiovascular diseases

An internal transporter that enables us to use the copper we consume in foods like shellfish and nuts to enable a host of vital body functions also has the essential role of protecting the receptor that enables us to grow new blood vessels when ours become diseased, Medical College of Georgia scientists report.

20 Jul 2021

Plant-based diet rich in soy reduces troubling menopause symptoms by 84%

A new study, published by the North American Menopause Society in the journal Menopause, found a plant-based diet rich in soy reduces moderate-to-severe hot flashes by 84%, from nearly five per day to fewer than one per day.

15 Jul 2021

Combination of dietary isoflavones and metabolizing gut bacteria may protect against MS

A new University of Iowa study suggests that metabolism of plant-based dietary substances by specific gut bacteria, which are lacking in patients with multiple sclerosis (MS), may provide protection against the disease.

13 Jul 2021

To help farmworkers get Covid tests and vaccine, build trust and a safety net

With more than 20 million acres of corn and soybeans, Illinois is among the top U.S. producers of those crops. To make it all happen, the state relies on thousands of farmworkers — some of whom travel to the state for seasonal work and others, like 35-year-old Saraí, who call Illinois home.

4 Mar 2021

Chemical found in cigarettes could increase severity of COVID-19, new study finds

A new study has found that high levels of the chemical cadmium, is associated with an increased risk of death in patients with influenza or pneumonia.

16 Dec 2020

Improved understanding of exposome-drug interactions could help prescribe effective drug doses

According to scientific estimations, humans are exposed to at least 10,000 to 100,000 environmental and exogenous compounds in an individual lifetime, which are mainly absorbed through our dietary.

2 Dec 2020

Sex steroids may play a protective role in COVID-19, shows study

A new paper from a UIC researcher shows evidence that suggests sex steroids may play a role in protecting against COVID-19 symptoms.

24 Nov 2020

Finding ways to mitigate food allergies at the source

Food allergies are a big problem. About 7% of children and 2% of adults in the U.S. suffer from some kind of food allergy.

18 Nov 2020

Omega-3 rich foods improve prognosis in patients with myocardial infarction

A team of researchers from the Germans Trias i Pujol Hospital and Research Institute and the Hospital del Mar Medical Research Institute has shown that regularly consuming foods rich in omega-3 fatty acids, from both animal and vegetable origins, strengthens the heart's membranes and helps improve the prognosis in the event of a myocardial infarction.

27 Oct 2020

WSU researchers use soy to improve post-operative treatment of bone cancer

Researchers in recent years have demonstrated the health benefits of soy, linking its consumption to reduced risk of cardiovascular disease, obesity, cancer and improved bone health.

15 Sep 2020

Study can help improve rapeseed oil composition

A group of scientists from Skoltech and Pustovoit All-Russian Research Institute of Oil Crops in Krasnodar performed genetic analysis of the Russian rapeseed collection.

28 Aug 2020

Global economic slowdown due to COVID-19 impacts food security

COVID-19 has led to a global economic slowdown that is affecting all four pillars of food security - availability, access, utilization, and stability - according to a new article from researchers at the International Food Policy Research Institute, published in the journal Science.

30 Jul 2020

Brain-transportable soy derivate reduces memory degradation in mice

In a study that could help one day give a literal meaning to food for thought, researchers from Kyushu University in Japan have reported that a protein fragment that makes its way into the brain after being ingested can reduce memory degradation in mice treated to simulate Alzheimer's disease.

21 Jun 2020

Economic blow of the coronavirus hits America’s already stressed farmers

Richard Oswald, still mourning the loss of his family's homestead to flooding along the Missouri River, is planting corn and soybeans into ground that last year was feet deep underwater.

7 May 2020

Tofu nutrients called isoflavones could lower heart disease risk

Researchers from the Harvard Medical School and Brigham and Women's Hospital working in collaboration have found that tofu and other plant-based proteins contain certain nutrients called isoflavones that can help those with heart disease and lower their disease risk.

23 Mar 2020

Study uncovers genes controlling mycorrhizal colonization in soybean

Like most plants, soybeans pair up with soil fungi in a symbiotic mycorrhizal relationship. In exchange for a bit of sugar, the fungus acts as an extension of the root system to pull in more phosphorus, nitrogen, micronutrients, and water than the plant could on its own.

6 Jan 2020