## 1 Introduction  
Soybeans (_Glycine max_ (L) Merr.) belong to the broad bean (legume) plants (Leguminosae). The plant was domesticated from wild soybeans (_Glycine soja_ Sieb. & Zucc.) in China about 5000 years ago [1]. Long-term artificial selection for higher yields has resulted in cultivated soybeans having larger infloresences and seeds, thicker stems, and more upright plants than their wild ancestors. Additionally, it is classified as an oilseed crop due to the diverse applications of its oil, including its use as an ingredient for biodiesel. Moreover, soybean is cultivated for their wide use in human and animal nutrition and industrial applications (e.g., cosmetics, paints, and plastics). Statistics show that global soybean production increased approximately 13-fold between 2014 and 2023 compared to previous years [2]. The plant's capacity to fix free nitrogen through the symbiotic root-nodule bacteria _Bradyrhizobium japonicum_ confers economic benefits and environmental advantages. As a result, soybeans have lower fertilizer requirements. Seed soybeans are characterized by their high protein and fat content, including unsaturated fatty acids. These can be found in the raw plant, seeds, and soy products, i.e., soymilk, meal, sauce, and tofu. The protein content of soybean seeds is 33-45%, while the fat content ranges from 18 to 22%. Due to the high biological value of protein, soybean is considered the most important protein crop in the world [1]. Soybean varieties are classified into distinct earliness groups based on their respective dates of maturity. The following varieties are distinguished: very early, early, intermediate early, late, and very late. The most popular varieties in Poland are Merlin, Abelina, Sg Anser, Amandine, Lissabon, and Malaga [3]. Besides protein and fats, soybeans are a source of various metabolites, including polyphenols such as isoflav, terpenoids, saponins, vitamins, tocopherols, amino acids, fiber, lecithin, and mineral salts [4; 5]. Soy saponins protect against cancer, diabetes, and cardiovascular diseases. Additionally, they are distinguished by their antimicrobial and hepatoprotective properties [6]. In contrast, soy isoflav poses antioxidant properties and have been demonstrated to exert salitary effects in cancer, cardiovascular disease, osteoporosis, and menopausal symptoms [3]. Raw soybeans may contain 1.2-4.2 mg/g dry weight of isoflav, and high-protein soy flour may contain up to 1.1-1.4 mg/g dry matter (DM) [4]. Given the considerable variation in isoflav content observed among soy varieties, intensive research is ongoing to identify the most valuable source of these compounds. Given the beneficial effects of soy products on human health, it is important to consume soy products with higher levels of isoflav [7]. Soybean isoflav comprise three fundamental molecules: genistin, daidzin, and glycitin [8; 9]. Like most of the secondary metabolites, isoflav occur in plants in the form of glycosides [10]. The biological activities of isoflav have found significant applications in pharmacy, the cosme industry, dietetics, and nutrition [11]. The capacity of isoflav to bind to estrogen receptors categorizes them as phytoestrogens. Their effects are weaker than those of human estrogen. Depending on the specific isoflav, the target tissue, and the individual's hormonal status, they can behave as either estrogen agonists (providing the same actions as estrogen) or antagonists (blocking estrogen's effects). Due to their structural similarity to 179-estradiol, isoflav can bind to estrogen receptors (ERs). Estrogen receptors are predominantly found in the brain, bones, bladder, skin, lungs, and vascular endothelium. The compounds in question possess an aromatic ring in conjunction with a hydroxyl group, which enables them to exhibit binding affinity to both estrogen receptors (ER\(\alpha\) and ER\(\beta\)) [12].