Extraction of favism‐inducing agents from whole seeds of faba bean (<i>Vicia faba</i> L var <i>major</i>)

Jamalian, Jalal; Ghorbani, Mohammad

doi:10.1002/jsfa.2075

Cited by 23 publications

(11 citation statements)

References 19 publications

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“…Vicine and convicine were completely removed from whole seeds of fava beans by continuous flow soaking in tap water for 72 h at 50 °C, 60 h at 55 °C, or 48 h at 60 °C with a flow rate of 0.5 mL/min in all cases (Jamalian and Ghorbani ). However, acetic acid appears to enhance the permeability of vicine and convicine through the hulls (Allah and others ).…”

Section: Main Non‐nutritional Factors Found In Fava Beanmentioning

confidence: 99%

Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet

Multari

Stewart

Russell

2015

Comp Rev Food Sci Food Safe

241

138

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Legumes have the potential to support global protein production by partially replacing meat and dairy products in the human diet. This will not only help meeting the increasing worldwide demand for proteins, but could contribute towards mitigating the threat imposed to the environment by current agricultural practices in higher-economy countries (dependence on fossil fuel energy and harmful emissions). Among the legumes, fava bean (Vicia faba L.) is a valuable crop. It is a rich source of proteins, fiber, and other non-nutrient compounds considered beneficial for health. Although a popular source of proteins in many parts of the world, especially in the Middle East, Mediterranean area, and South America, it has yet to be fully exploited in markets where meat is the predominant source of proteins in the diet. Here, fava bean cultivation could not only make a valuable contribution towards protein self-sufficiency, but could potentially play a role in alleviating the rise in chronic diseases. In addition, fava bean enables symbiotic fixation of atmospheric nitrogen and can provide a more environmentally friendly substitution for industrial N-fertilizers with associated improvements in resource efficiency and production costs. From both a food security and environmental sustainability perspective, encouraging both production and consumption of fava bean is a timely and important target. This review focuses on the potential of fava bean as a functional food ingredient to partially replace meat in the human diet.

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Section: Main Non‐nutritional Factors Found In Fava Beanmentioning

confidence: 99%

Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet

Multari

Stewart

Russell

2015

Comp Rev Food Sci Food Safe

241

138

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“…They are known to cause a hemolytic disease called favism in subjects with a hereditary deficiency of erythrocyteglucose-6phosphate dehydrogenase (Jamalian and Ghorbani 2005). For example, vicine and convicine are pyrimidine glycosides present in legume seeds.…”

Section: Major Nutritional Components and Antinutritional Factors Of mentioning

confidence: 99%

“…For example, vicine and convicine are pyrimidine glycosides present in legume seeds. They are known to cause a hemolytic disease called favism in subjects with a hereditary deficiency of erythrocyteglucose-6phosphate dehydrogenase (Jamalian and Ghorbani 2005). Phytic acid, or phytate in salt form, is a phosphorus reserve present in mature legume seeds.…”

Section: Major Nutritional Components and Antinutritional Factors Of mentioning

confidence: 99%

Traditional and New Food Uses of Pulses

2016

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Cereal Chem. 94(1):66-73The global production of pulses, such as various peas, beans, lupines, and lentils, is about 77 million metric tons. Pulses are diverse in their traditional food uses in Asia, Africa, and America, where they have been used, for example, in soups, spreads, meal components, snacks, and breakfast items. Having high protein content (about 20-40%), pulses have recently gained interest when alternative sustainable protein sources are considered. Pulses have been used for protein enrichment in pasta and bread, and they also are suitable ingredients in gluten-free foods. Wet and dry fractionation methods as well as bioprocessing such as germination and fermentation provide useful tools for development of new functional pulse ingredients. The use of pulses is bound to increase in the future, and especially in combination with cereal raw materials they may find new applications meeting both sensory and nutritional needs of consumers on all continents.

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“…Hence, to obtain the required protein intake from plant‐based sources, some level of food preparation knowledge might be required to optimise protein bioavailability. For example, soaking, cooking, roasting or fermenting have been shown to be effective strategies to partially remove anti‐nutritional factors from plant‐based foods such as pulses and increase the bioavailability of desirable compounds (Sharma & Sehgal 1992; Jamalian & Ghorbani 2005; Osman et al . 2014; Rousseau et al .…”

Section: Part I: Public Health Challenges Associated With Sustainablementioning

confidence: 99%

The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet

Lonnie

Johnstone

2020

Nutrition Bulletin

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Sustainable diets are proposed as a means to improve public health and food security and to reduce the impact of the food system on the environment. Guidance around sustainable diets includes a reduction of animal products in order to move towards a more plant‐based diet, meaning that plant‐originated foods are a predominant, but not the sole component of a diet. The main principles of a sustainable diet (as provided by the Food and Agriculture Organization of the United Nations/World Health Organization) are to consume a variety of unprocessed or minimally processed foods, mainly as wholegrains, pulses, fruits and vegetables, with moderate amounts of eggs, dairy, poultry and fish and modest amounts of ruminant meat, which are consistent with the current UK healthy eating recommendations (e.g. Eatwell Guide). The aim of this review was twofold: (i) to discuss public health challenges associated with consumers’ knowledge regarding protein sustainability, healthier protein sources and protein requirements, and (ii) to review potential approaches to facilitate the shift towards a more sustainable diet. Consumers would benefit from receiving clear guidance around how much protein is needed to meet their daily requirements. The public health message directed to a consumer could highlight that desired health outcomes, such as muscle protein synthesis and weight control, can be achieved with both sources of protein (i.e. animal and plant‐based), and that what is more important is the nature of the ‘protein package’. Health promotion and education around the benefits of plant‐based protein could be one of the strategies encouraging the wider population to consider a shift towards a predominantly plant‐based diet.

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Extraction of favism‐inducing agents from whole seeds of faba bean (Vicia faba L var major)

Cited by 23 publications

References 19 publications

Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet

Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet

Traditional and New Food Uses of Pulses

The public health rationale for promoting plant protein as an important part of a sustainable and healthy diet

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