Anticarcinogenic Activity of Phenolic Compounds from Sprouted Legumes

Cid-Gallegos, María Stephanie; Sánchez‐Chino, Xariss M.; Chairez, Milagros Faridy Juárez; González, Isela Álvarez; Madrigal-Bujaidar, Eduardo; Jiménez‐Martínez, Cristian

doi:10.1080/87559129.2020.1840581

Cited by 10 publications

(10 citation statements)

References 88 publications

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“…The use of the germinated seeds of many plant species is increasing due to the often high contents and availability of nutrients compared to dry seeds, and to the associated beneficial effects on human health. In recent years, there have been many studies on the effects of the germination of cereals and pseudocereals, and their various health benefits for the prevention of chronic diseases, such as heart disease, cancers and diabetes [ 5 , 6 , 7 , 8 , 9 ]. Dynamic changes during germination can lead to the breakdown of macronutrients, such as carbohydrates, proteins and lipids.…”

Section: Introductionmentioning

confidence: 99%

Germinated Buckwheat: Effects of Dehulling on Phenolics Profile and Antioxidant Activity of Buckwheat Seeds

Živković

Polak

Cigić

2021

Foods

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The aim was to investigate the effects of the cold dehulling of buckwheat seeds on their germination, total phenolic content (TPC), antioxidant activity (AA) and phenolics composition. Cold dehulling had no negative effects on germination rate and resulted in faster rootlet growth compared to hulled seeds. Although the dehulling of the seeds significantly decreased TPC and AA, the germination of dehulled seeds resulted in 1.8-fold and 1.9-fold higher TPC and AA compared to hulled seeds. Liquid chromatography coupled to mass spectrometry identified several phenolic compounds in free and bound forms. Rutin was the major compound in hulled seeds (98 µg/g dry weight), orientin and vitexin in 96-h germinated dehulled seeds (2205, 1869 µg/g dry weight, respectively). During germination, the increases in the major phenolic compounds were around two orders of magnitude, which were greater than the increases for TPC and AA. As well as orientin and vitexin, high levels of other phenolic compounds were detected for dehulled germinated seeds (e.g., isoorientin, rutin; 1402, 967 µg/g dry weight, respectively). These data show that dehulled germinated seeds of buckwheat have great potential for use in functional foods as a dietary source of phenolic compounds with health benefits.

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Section: Introductionmentioning

confidence: 99%

Germinated Buckwheat: Effects of Dehulling on Phenolics Profile and Antioxidant Activity of Buckwheat Seeds

Živković

Polak

Cigić

2021

Foods

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“…Several studies have shown that the gut has a greater impact than food processing and nutrient absorption. Gut health is a function of the gut barrier and gut microbiota essential elements for better health [1][2][3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…Plants contribute diverse bioactive compounds to the diet [7,8], including phenolic compounds. Legumes are part of the basic foods with great nutritional relevance due to their content of diverse phenolic compounds that promote health [5,9]. These compounds are distributed in the whole seed and are mainly responsible for the seed coat color that depends on the composition and concentration [10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

“…Chickpea contains several phenolic compounds, including lignans (secoisolariciresinol, pinoresinol, and lariciresinol), isoflavones, flavonoids, phenolic acids, and anthocyanins [20,49]. Besides, it has significant amounts of flavonoids, especially isoflavones, the main ones being biochanin A and formononetin, to a lesser extent genistein and daidzein [5,9,12,47].…”

Section: Introductionmentioning

confidence: 99%

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Phenolic Compounds in Legumes: Composition, Processing and Gut Health

Nicolás-García¹,

Jiménez‐Martínez²,

Perucini-Avendaño³

et al. 2022

Legumes Research - Volume 2

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Gut health is fundamental for human well-being and prevents chronic degenerative diseases and is influenced by the interaction between gut microbiota and food components. In recent years, interest in phenolic compounds has increased due to their health benefits such as antioxidant, antidiabetic, antimicrobial, anti-atherosclerotic, anti-inflammatory, anticarcinogenic, cardio- and neuro-protective properties. Legumes are an essential source of phytochemicals, particularly flavonoids and phenolic acids, distributed mainly in the seed coat, and have been reported to exhibit multiple biological effects. Flavonoids present in legumes have been shown to regulate metabolic stability and membrane transport in the intestine, thus improving bioavailability. Seed processing such as cooking allows the release of phenolic compounds, improving polyphenols digestion and absorption at the intestinal level, maintaining their protective capacity in the oxidative process at the cellular level, and modulating the gut microbiota. All these actions improve gut health, avoiding diseases like irritable bowel syndrome, inflammatory bowel disease, obesity, diabetes, colitis, and colorectal cancer. The effect of the consumption of legumes such as chickpea, pea, and bean, as well as the contribution of phenolic compounds to gut health, will be reviewed in this study.

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“…It is completed once the embryonic axis lengthens. During germination, the macro compounds of the seedswhich are present in the stored tissuesare hydrolysed into low-molecular-weight compounds that are mobilised to resist the growth of the seedlings (Cid-Gallegos et al, 2020). Germination also increases the levels of reducing sugars, soluble fibre, peptides and amino acids, as well as protein digestibility, amino acid availability and nutritional value (Najdi Hejazi & Orsat, 2017), generating peptides with biological activities (Mendonc ßa et al, 2009;Aphalo et al, 2015;Soares et al, 2015;Guardianelli et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of the consumption of amaranth seeds and their sprouts on alterations of lipids and glucose metabolism in mice

Corzo‐Ríos

Garduño‐Siciliano

Sánchez‐Chino

et al. 2021

Int J of Food Sci Tech

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Amaranth (Amaranthus hypochondriacus) is appreciated for its nutritional and functional quality. This study evaluated the effects of consuming amaranth seeds and their sprouts on the metabolic markers in ICR male mice. Ungerminated amaranth seeds (A) and one-day (G1) and three-day (G3) germinated amaranth sprouts were dried and milled. The mice groups (n = 10) were fed standard (N) or hypercaloric (H) diets and 1 g A, G1 or G3/kg body weight for 28 days. The total cholesterol (TC), high-and lowdensity lipoprotein (HDL and LDL), atherogenic index (AI), triglyceride (TG) and glucose levels were determined in blood samples. Germination increased the dietary fibre, phenolic and flavonoid concentration and decreased ash and squalene concentration. A, G1 or G3 consumption also decreased body weight, TC, LDL, AI and glucose levels in H group mice. Thus, amaranth seed or sprout consumption could be beneficial for people with altered lipid metabolism.

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Anticarcinogenic Activity of Phenolic Compounds from Sprouted Legumes

Cited by 10 publications

References 88 publications

Germinated Buckwheat: Effects of Dehulling on Phenolics Profile and Antioxidant Activity of Buckwheat Seeds

Germinated Buckwheat: Effects of Dehulling on Phenolics Profile and Antioxidant Activity of Buckwheat Seeds

Phenolic Compounds in Legumes: Composition, Processing and Gut Health

Effect of the consumption of amaranth seeds and their sprouts on alterations of lipids and glucose metabolism in mice

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