Exploring Microbial Contributions to Nutraceutical Production: From Natural to Designed Foods

Thakur, Babita; Kaur, Sukhminderjit; Rani, Nitu; Kaur, Rajinder; Upadhyay, Sudhir Kumar; Tripathi, Manikant

doi:10.1007/s12033-023-00937-2

Cited by 3 publications

(1 citation statement)

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“…Isoflavones have also been found to be involved with root/shoot growth and root nodulation as the knockdown of a gene related to the biosynthesis pathway of isoflavones caused a shortening of the root and shoot growth and a decrease in root nodulation [131]. They have also been shown to have beneficial effects on humans and their microbiome [132].…”

Section: Isoflavones 41 Isoflavones Importance and Overviewmentioning

confidence: 99%

A Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Health

Shea,

Ogando do Granja,

Fletcher

et al. 2024

CIMB

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The global demand for sustainable and nutritious food sources has catalyzed interest in legumes, known for their rich repertoire of health-promoting compounds. This review delves into the diverse array of bioactive peptides, protein subunits, isoflavones, antinutritional factors, and saponins found in the primary legume protein sources—soybeans, peas, chickpeas, and mung beans. The current state of research on these compounds is critically evaluated, with an emphasis on the potential health benefits, ranging from antioxidant and anticancer properties to the management of chronic diseases such as diabetes and hypertension. The extensively studied soybean is highlighted and the relatively unexplored potential of other legumes is also included, pointing to a significant, underutilized resource for developing health-enhancing foods. The review advocates for future interdisciplinary research to further unravel the mechanisms of action of these bioactive compounds and to explore their synergistic effects. The ultimate goal is to leverage the full spectrum of benefits offered by legumes, not only to advance human health but also to contribute to the sustainability of food systems. By providing a comprehensive overview of the nutraceutical potential of legumes, this manuscript sets a foundation for future investigations aimed at optimizing the use of legumes in the global pursuit of health and nutritional security.

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Section: Isoflavones 41 Isoflavones Importance and Overviewmentioning

confidence: 99%