Apoptotic effects of cooked and in vitro digested soy on human prostate cancer cells

► Cooking increased the content of daidzin, genistin and daidzein, decreased genistein. ► Digestion process lowered contents of daidzin and genistin in cooked soy. ► Digestion increased the contents of daidzin and daidzein in uncooked soy. ► Antioxidant activities of soy increased after cooking and in vitro digestion. ► Cooked and digested soy were more effective to induce prostate cancer cell apoptosis.