Glycine max 大 豆 Dà dòu Soybean  Family: Leguminosae

黄 大 豆 Huáng dà dòu   Yellow Soybean   
Nature- neutral      FLAVOR: Sweet  CHANNEL: Spleen, Large Intestine
FUNCTIONS
GROUP: Regulating Qi
1. Strengthening the Spleen,[5] and relieving epigastric distension.[3]
2. Moistening dryness and inducing diuresis.[3,5]
INDICATIONS
1. Used for treatment of infantile malnutrition,[3,5] diarrhea,[3,5] dysentery,[3] abdominal distension,[3,5] emaciation,[3,5] toxemia of pregnancy.[3,5]
2. Pyogenic infections of skin and external diseases (Such as carbuncle, deep-rooted carbuncle, furuncle, multiple abscess, scrofula,  ulcer) and bleeding due to injury.[3]
3. Being antibacterial and antiphlogistic, soybean is effective for pharyngitis, conjunctivitis, stomatitis, bacillary dysentery and enteritis.[3]
PREPARATIONS:  To be make into cooked food, soybean milk for oral administration, or ground into powder for external application. Raw soybean is used for soothing the liver and regulating the circulation of Qi, while cooked soybean is used for invigoration.[3]
- Underweight- Fry yellow soybeans and then boil them in water to eat at meals to correct underweight.[5]
大 豆 豆 芽 Dà dòu dòu yá, 发芽大豆 Fā yá dà dòu Soybean sprouts   
Nature: Cool FLAVOR: Sweet
INDICATIONS
1. Cough with discharge of yellow mucus and to promote urination.[5]
    
黑 豆  Hēi dòu  Black soybean    
Nature- neutral   FLAVOR:  Sweet, pleasant   CHANNEL:  Kidney, Spleen, Heart
FUNCTIONS
1. Supplements the Kidneys and cultivates the Heart (nerves).[1]
2. Expel flatus. Provides clear vision.[1] Reduce internal wind.[2]
2. Activate Blood circulation.[1,2,5] Counteracts rheumatism.[5]
3. Promotes diuresis.[1,2,5]
4. Lowers fever.[1] Counteract toxic effects.[1,5]
INDICATIONS
1. Edema.[1,2,5] Swelling, beriberi[5] due to Wind.[1] Kidney deficient enuresis.[1] Wind caused dizziness.[1]
Jaundice.[5] Wind rheumatism,[5] spasms of tendons. Lockjaw.[5]
2. Stiffness of the body in women after childbirth. Overactive fetal activity in pregnant women.[1]
3. Carbuncle, skin ulcer.[2]
4. Food poisoning.[1] Herbs poisoning.[2] Drug poisoning.[5]
PREPARATIONS: Decoction. 15-30 g each time. Boil or in powder.[1,2]
- Relieve cough, kidney disease, and peridontitis- Boil 5 g black soybeans in water as 1 dosage, 3 times a day or boil until soft, then add sugar and salt as seasonings. Eat at meals; or fry and grind into powder. Take 1 large teaspoonful of the powder each time, dissolved in water, twice a day.[5]
- Regular consumption of black soybeans at meals promotes urination, relieves muscular cramps, and rheumatism and pain in the knees.[5]
黑 豆 豆 豉 Hēi dòu dòu chǐ  Salted black beans
Nature- cold FLAVOR: Bitter
FUNCTIONS
1. Relaxes muscles.[1]
2. Promotes perspiration.[1]
3. Clears fevers.[1]
4. Eliminates apprehension.[1]
INDICATIONS
1. Fever, headache and restlessness connected with Colds.[1]
2. Chest discomfort.[1]
3. Macula and measles.[1]
PREPARATIONS: 9-12 g in decoction.[1]
淡 豆 豉 Dàn dòu chǐ  Prepared Soybean- Fermented- Harvested Summer or early autumn when ripe   
Nature: Cold, Cool, or Warm depending on preparation   FLAVOR: Acrid, Sweet, Slightly bitter.  CHANNEL: Lung, Stomach
FUNCTIONS
GROUP: Exterior clearing- Cooling
1. Clears the Exterior.[6] Diaphoretic. Expel the exogenous perverse Qi. Induce perspiration. Slightly diaphoretic.[4]
2. Remove mental depression. Get rid of vexation. Eliminated irritability following febrile disorders.[6]
3. Promote digestion.[4] Strengthen Stomach.[4]
ACTIONS
INDICATIONS
1. Wind Heat condition[4] with no sweating. Wind Cold. Headache. Flu due to Yin deficiency- this herb can be used for Yin deficiency as diaphoretic effect very mild and don't want to damage body fluids further.[4,6]
2. Later stage of febrile diseases with chest upset and restlessness. Insomnia. Insomnia after Hot disease,[4] where there is disturbed Shen. Irritability, restlessness a stifling sensation in the chest, and insonia following febrile disorders.[6]
3. Swelling of the Stomach. Fullness in abdominal area.[4]
4. Hematuria- Hot Blood condition.[4]
PATENT COMBINATIONS
- Exogenous Wind and Heat: Releases exterior Wind-Heat, clears Heat and resolves Toxicity Lonicera & Forsythia- Yin Qiao Wan.
COMBINATIONS
豆 腐  Dòu fu  Tofu- Soy bean curd    
Tofu is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks.
Nature- cool  FLAVOR: Sweet  CHANNEL:  Spleen, Stomach, Large Intestine
FUNCTIONS
1. Benefit Qi and harmonize the middle region.[2] Energy tonic.[5]
2. Produce fluids, lubricate dryness.[2,5]
3. Clear up Toxic Heat.[2] Detoxifies.[5]
INDICATIONS
1. Red eyes.[2,5]
2. Diabetes,[2,5] alcoholism.[2]
3. Stomach swelling, gastric acid.[2]Periodic diarrhea.[5]
4. Sulfur poisoning.[5]
CONTRAINDICATIONS : Cold Stomach, gastric ulcers, seminal emission, diarrhea, enuresis.[2]
More info: Health benefits and recipes: jenreviews.com
PREPARATIONS: Cook or fresh.[2]
- Asthma with mucous discharge, including acute bronchial asthma- Prepare 1 bowl bean curd, 70 g maltose, and half a cup of fresh radish juice; combine the 3 ingredients in a pan, add half a cup of water, and bring to a boil once. Divide the soup into 2 dosages and drink twice a day.[5]
- External application for erysipelas on the legs- Crush a number of bean cures and apply the mash to the legs; change the dressing as soon as the mash dries.[5]
大 豆 油  Dà dòu yóu  Soy-bean oil    
Nature- hot   FLAVOR:   Pungent-Sweet
FUNCTIONS
1. Destroy worms.
2. Lubricate intestines.[2,5]
INDICATIONS
1. Intestinal obstructions, constipation.[2]
2. Gastric ulcer.[5] Duodenal ulcer.[5] Intestinal obstruction.[5]
PREPARATIONS: Warm administration or external application.[2]
- Gastric ulcer, duodenal ulcer and intestinal obstruction- Prepare 1 teaspoonful of soybean oil and add a few drops of lemon juice. Drink it on an empty stomach first thing in the morning; gradually incrase the dosage to 5 or 6 teaspoonfuls each time.[5]
大豆 发 酵 饮 料  Dà dòu fā xiào yǐn liào  Soy bean fermented drink    
Nature- neutral    FLAVOR: Sweet
FUNCTIONS
1. Tone up Deficiency, lubricate dryness, clear up the Lung, transform Sputum.[2]
INDICATIONS
1. Cough with fatigue, fire of Sputum, asthma, constipation, urinary infections.[2]
大 豆 黄 卷 Dà dòu huánɡ juǎn, 发芽大豆 Fā yá dà dòu Germinated yellow Soy bean, Young dried sprouts   
The mature seed is soaked in water until the bud is 0.5-1 cm, then taken out and dried.[7] The water may also contain herbs like Dan zhu ye and Deng xin cao.[6]
Nature: Neutral   FLAVOR: Sweet  CHANNELS: Spleen, Stomach
FUNCTIONS
GROUP: Clear Heat- Clear Summer Heat
1. Clears Summer Heat and Damp Heat.[6] Benefit Dampness, reduce fever.[2]
2. Release the exterior.[7]
INDICATIONS
1. Common Cold due to Summer Damp Heat
2. Congested chest, heaviness of limbs, diminished urination.[2]
3. Early stages of Summer Heat or febrile diseases; joint pain, sensation of heaviness, minimal sweating, and a greasy tongue coating due to the presence of Dampness.[6]
COMBINATIONS
CONTRAINDICATIONS: According to some traditional sources, this herb should not be used with Gentiana scabra- Long dan cao.[6]
PREPARATIONS: Dried Ripe seed- Germinated  9-15 g.[2,6] Good quality is large, full, and very dark red with small wrinkles and short sprouts.

酱 油  Jiàng yóu  Soy  sauce    
Nature- cold   FLAVOR: Salted   CHANNEL:  Stomach, Spleen, Kidney
FUNCTIONS
1. Remove Heat, counteract toxic effects.[2]
2. Promote digestion.[5]
INDICATIONS
1. All kinds of insects bites, burns from Heat, food poisoning, diminished urination.[2]
2. External Application to heal burns.[5]
PREPARATIONS: Both for internal and external uses.[2] Excessive consumption of soy source will cause a cough and thirst and also is not recommended for people with jaundice.[5]
References
Inner Path can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Constituents
Research
Clinical report: A treatent for acute gestosis: 92 cases of potential eclampsia and eclampsia are treated by soybean juice (soybean and water ratio 1 to 8) cooked with 120 g sugar, divided into 6 dosages. Eat while drinking additional water. In general, treatment lasts 2-4 days, and then, changes to a salt-free diet. On the second day of treatment, fruits or lotus root powder may be administered to relieve hunger. In the control group, 41 cases are given only a salt-free diet with other factors identical in both groups, including avoidance of sound and light stimuli, and administration of sedatives and antispasmodic drugs. The results indicate that the experimental group shows a faster disapppearance of edema and faster nomalization of the blood pressure than the control group; the death rate in the experimental group is zero while in the control group it is more than 2%. The result is attributed to the fact that yellow soybean juice is low in calcium and sodium, higher in vitamin B1 and niacin with more water intake, which contributes to the lowering of blood pressure and increased urination.[1]
An experiment on rats indicates that black soybeans produce effects that resemble a female sex hormone and the effects of an antispoasmodic on the small intestine equal to 37% of those produced by papaverine hydrochloride.[1]
References
[1] Chinese System of Food Cures Prevention and Remedies. 1986 Lu, Henry. Sterling Publishing Co., Inc. New York. USA. Distributed in Australia by Capricorn Book Co. Pty Ltd. Lane

Soy isoflavones (Glycine max) ameliorate hypertriglyceridemia and hepatic steatosis in high fat-fed ovariectomized Wistar rats (an experimental model of postmenopausal obesity).
Panneerselvam S, Packirisamy RM, Bobby Z, Elizabeth Jacob S, Sridhar MG.
Abstract
Obesity emerged as the major risk factor for metabolic syndrome. Postmenopausal women are more prone to develop obesity than premenopausal women. The absence of safe and effective conventional treatments for postmenopausal obesity has changed the focus to natural products as alternative remedy. We investigated the molecular basis of the effect of soy isoflavones (SIFs) on hypertriglyceridemia and hepatic steatosis in an animal model of postmenopausal obesity. Ovariectomized (OVX) and sham-operated Wistar rats were fed with high-fat diet (HFD) and normal diet for 8 weeks with and without SIF extract (150mg/kg body weight/day). Both OVX and HFD per se and when combined caused hypertriglyceridemia, hypercholesterolemia and atherogenic lipid profile. Proteomic studies revealed that both OVX and HFD caused overexpression of hepatic lipogenic proteins, such as LXR, SREBP1, PPARγ, ACC and FAS, in association with reduced expression of lipolytic proteins, such as FXR, PPARα, insig2 and SHP. Histological analysis showed fat accumulation and morphological abnormalities in the liver of OVX and HFD rats. All these metabolic derangements were further augmented when OVX was followed by HFD. In conclusion, these findings suggest that there was a synergism in the development of deranged lipid metabolism with the coexistence of postmenopausal state and the intake of fat-rich diet. SIF extract markedly alleviated the derangement of lipid metabolism suggesting the use of this natural phytoestrogen as a strategy for relieving dyslipidemia and hepatic steatosis associated with the postmenopausal women.
PMID: 27723468 DOI: 10.1016/j.jnutbio.2016.08.007  J Nutr Biochem. 2016 Dec;38:57-69. doi: 10.1016/j.jnutbio.2016.08.007. Epub 2016 Sep 8. ncbi.nlm.nih.gov

Prevention of precancerous colonic lesions in rats by soy flakes, soy flour, genistein, and calcium.
Thiagarajan DG, Bennink MR, Bourquin LD, Kavas FA.
Abstract
The main purpose of this research was to determine whether diets containing soy products would inhibit the early stages of azoxymethane-induced colon cancer in F344 rats. Additional objectives were to determine whether feeding starch instead of sucrose, feeding additional calcium (0.5% compared with 0.1%), or feeding a low-fiber powdered enteral formula would influence early colon carcinogenesis. Colon cancer was initiated with 2 injections of azoxymethane (15 mg/kg body wt) and a 12-wk dietary treatment period was started 1 wk after the second injection. Precancerous colon lesions were assessed as foci with aberrant crypts (FAC). The mean numbers of FAC were 133 [soy concentrate (low concentration of phytochemicals)], 111 (starch substituted for sucrose), 98 [full-fat soy flakes (whole soybeans)], 87 (defatted soy flour), 77 (0.015% genistein), and 70 (0.5% Ca). The soy flour and full-fat soy flake diets contained 0.049% genistein derivatives (primarily glycosides), but were less effective in inhibiting the formation of FAC than the diet containing 0.015% genistein (as the aglycone). Eating soybeans and soy flour may reduce the early stages of colon cancer.
PMID: 9848506  Am J Clin Nutr. 1998 Dec;68(6 Suppl):1394S-1399S. ncbi.nlm.nih.gov

Relationship between soy food intake and breast cancer in China.
Zhu YY, Zhou L, Jiao SC, Xu LZ.
Abstract
AIMS:
Soy food intake may be associated with reduced risk of breast cancer, by far the most frequent cancer among women, but the results are inconsistent. We aimed to investigate the relationship further in Chinese population and to assess the importance of hormone receptor status.
METHODS:
A case-control study was conducted with totals of 183 cases and 192 controls recruited from January 2008 to January 2011 among patients admitted to the General Hospital of PLA and the Second Affiliated Hospital of Guangzhou Medical University, China. Trained interviewers conducted face-to-face interviews using a structured questionnaire to collect information on dietary habits and potential confounding factors.
RESULTS:
The highest relative to lowest soy isoflavone intake was associated with a 58% decrease risk of breast cancer (OR=0.42, 95% CI=0.22-0.80). Higher consumption of soy protein also decreased breast cancer risk, and the highest consumption reduced 54% cancer risk compared with the lowest (OR=0.46, 95%CI=0.24-0.88). The inverse association between highest intake of soy isoflavone and soy protein with the risk of breast cancer was statistically in postmenopausal women (OR=0.57, 95%CI=0.29-0.83; OR=0.50, 95%CI=0.38-0.95). In the ER/PR status stratified analysis, a significantly reduced risk was observed for ER+/PR+ breast cancer among highest intake of soy isoflavone and soy protein, with ORs of 0.47 and 0.63, respectively.
CONCLUSION:
Our study suggested that a high intake of soy food is inversely associated with breast cancer risk, the effect depending to some extent on the hormone receptor status.
PMID: 22393950  Asian Pac J Cancer Prev. 2011;12(11):2837-40. ncbi.nlm.nih.gov