• Black soybean, with a black seed coat, is extensively cultivated in China, Korea, Japan, and Indonesia.
• Black soybean is usually used to produce fermented products such as tempeh, natto, miso, and soy sauce, as well as non-fermented products such as tofu and soy milk.
• The black soybean seed coat contains anthocyanin, which can act as an antioxidant. The major anthocyanin found in black soybean seed coat is cyanidin-3-glucoside.
• Anthocyanin in black soybean has reported anti-inflammatory, anticarcinogenic, antitumor, and antimutagenic activities; it also enhances spatial memory and cognition, and inhibits LDL oxidation.
• Processing does not significantly decrease the antioxidative activity of black soybean-based food products.
• Despite its beneficial properties, black soybean contains potential allergenic and toxic components. However, adverse effects following soy consumption are rare, and depend on an individual's response.
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