Legume Seeds as an Important Component of Human Diet

Amarowicz, Ryszard

doi:10.3390/foods9121812

Cited by 15 publications

(18 citation statements)

References 22 publications

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“…It contains antioxidants that promote proper digestion and keep intestines healthy. Additionally, aids in weight loss, provides essential vitamins and minerals and reduces high blood pressure [18,22].…”

Section: Lupin Bean Lupinus Albusmentioning

confidence: 99%

“…It contains complex carbohydrates and a good amount of zinc, which is useful to lose weight and prevent cancer, respectively, as Zn prevents cells mutating and assists cell division [16,22].…”

Section: Hyacinthbean Lablab Purpureusmentioning

confidence: 99%

“…It helps to manage blood pressure, boost heart health and prevent anemia, thus strengthening the immune system [18,20,22].…”

Section: Pigeon Pea Cajanus Cajanmentioning

confidence: 99%

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Abiotic Stresses: Alteration of Composition and Grain Quality in Food Legumes

et al. 2021

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Abiotic stresses varyingly affect the grain composition and quality of food legumes. This paper is aimed at discussing the impact of abiotic stresses on the grain composition and quality of food legumes. As protein is the main grain constituent of food legumes for which it is being consumed by humans as a cheap protein source, abiotic stresses such as heat, cold, drought, salinity and heavy metals alter this grain protein content in different dimensions for different food legumes. Moreover, other valuable constituents such as starch, soluble sugar, oil, fatty acid and fiber content are affected differently by the abiotic stresses. The diverse impact of these abiotic stresses ultimately declines the grain quality and yield of food legumes. As food legumes play a vital role in the nutritional diet of millions of people in the world and are occasionally denoted as the meat of poor people, it is important to recognize that the sustainable production of food legumes, even under various environmental stresses, has the potential to ensure protein security for people globally. Therefore, it has become a necessity to improve the productivity and quality of food legumes under abiotic stresses through proper crop management and improved breeding strategies, thus enhancing food and economic security to the farmers, particularly in the developing countries of the world.

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Section: Lupin Bean Lupinus Albusmentioning

confidence: 99%

Section: Hyacinthbean Lablab Purpureusmentioning

confidence: 99%

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Abiotic Stresses: Alteration of Composition and Grain Quality in Food Legumes

et al. 2021

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“…The primary phenolic compounds found in legume seeds are phenolic acids, flavonoids, and condensed tannins (Figure 1). The distribution of these compounds differs in the cotyledon (mainly containing non-flavonoids, such phenolic acid and hydroxycinnamic) and primarily concentrates on the seed coats (mainly flavonoids) [3,24,25]. The phenolic compound may exist in a free, solubilized conjugated form or in an insoluble-bound form.…”

Section: Adzuki Beansmentioning

confidence: 99%

Nutraceutical Properties of Legume Seeds: Phytochemical Compounds

Thi¹,

Nguyen²

2022

Legumes Research - Volume 2

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Legume seeds have an important role as nutraceuticals in human health (providing protein, carbohydrates, fiber, amino acids, and micronutrients) and act as sustainable food sources in livestock farming and aquaculture. Legume seeds contain a wide range of bioactive compounds that have significant health benefits, mainly classified under phenolic compounds, phytosterols, oligosaccharides, carbohydrates, and saponins. Some of these compounds play an important role in plant defense mechanisms against predators and environmental conditions. Heat-labile antinutritional factors (protease inhibitors and lectins) and heat-stable antinutritional factors (tannins and phytic acid) can be reduced by thermal treatment or postharvest to eliminate any potential negative effects from consumption. Substantial studies have demonstrated that these bioactive compounds possess multiple biological activities, including antioxidant properties, antibacterial, anticancer, anti-inflammatory, antidiabetic, cardiovascular protective. They also have various values for aquaculture, such as fishmeal alternative. In this review, the main bioactive compounds and important biological functions of legume seeds are summarized, and the mechanism of action is discussed.

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“…as alternatives to conventional protein sources (e.g., soybean products) in livestock diets is increasing [ 7 , 8 , 9 ]. Moreover, the mature seeds of most legume crops contain important carbohydrate components, including starches and sugars, and fat [ 10 , 11 ]. Current varieties of legumes contain low levels of antinutrients making them candidates for use as high-protein sources in poultry diet [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Carcass and Meat Quality Traits of Medium-Growing Broiler Chickens Fed Soybean or Pea Bean and Raised under Semi-Intensive Conditions

Tavaniello

Fatica

Palazzo

et al. 2022

Animals

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A study was carried out to evaluate the effect of the total replacement of flaked soybean (Glycine max L., SOY) with raw pea (Pisum sativum L., PEA) on the carcass and meat quality traits of two medium-growing broiler strains (Kabir Rosso Plus, KB; New Red, NR). Birds were housed in 20 pens (five replications/groups, six birds each). At 83 days of age, 40 birds (2/replication) were slaughtered and the pectoral muscle (PM) was removed for analyses. Diet did not affect slaughter weight, carcass traits and meat quality. A pea diet determined a significant increase of MUFA and a decrease of PUFA, n-3 and n-6 PUFA; hence, the pea-fed group had a lower PUFA/SFA and a higher n-6/n-3 ratios compared to the soy-fed. NR chickens were heavier, with higher carcass and cut weights (p < 0.01) compared to KB chickens. Interactions (p < 0.05) between factors were found for PM weight and yield. Meat from NR had a higher (p < 0.05) pH. Fatty acids were slightly affected by genotype. Replacing soybean with pea adversely affects meat fatty acid composition in terms of nutritional profile.

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Legume Seeds as an Important Component of Human Diet

Abstract: Legumes are an important source of nutrients (proteins, carbohydrates, water soluble vitamins, minerals) for human nutrition [...]

Cited by 15 publications

References 22 publications

Abiotic Stresses: Alteration of Composition and Grain Quality in Food Legumes

Abiotic Stresses: Alteration of Composition and Grain Quality in Food Legumes

Nutraceutical Properties of Legume Seeds: Phytochemical Compounds

Carcass and Meat Quality Traits of Medium-Growing Broiler Chickens Fed Soybean or Pea Bean and Raised under Semi-Intensive Conditions

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