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Food legumes are crops of the family Leguminosae, also called Fabacae. They are mainly grown for their edible seeds and thus are also named grain legumes. Based on world production estimates, Cicer arietinum L. (Chickpea) is the third most important coldseason food legume after the common bean (Phaseolus vulgaris L.) and pea (Pisum sativum L.). Chickpea is generally consumed as a seed food, being a good source of protein and other essential human nutrients. Chickpea (Cicer arietinum L.) has recently been shown to have antioxidant, antibacterial, anticancer and antidiabetic activities. This article presents information on the chemical components of Chickpea (Cicer arietinum L.), antioxidant, antibacterial and anticancer compounds are reviewed in relation to potential medicinal uses.

This article presents information on the chemical components of seaweeds, proteins, amino acids, minerals, lipids, vitamins, dietary fiber, antioxidant, anti-bacterial and anti-fungal compounds are reviewed in relation to potential food and medicinal uses. The nutritive values of seaweeds are briefly discussed for uses as a food. Bioactive compounds found in seaweeds are also discussed for pharmaceutical uses.