Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review

Abstract

Abstract:Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVD s) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.

Lentil Sprouts Effect on Serum Lipids of Overweight and Obese Patients with Type 2 Diabetes

“… 16 In an animal experiment, rats consumed whole cooked lentils, level of HDL-C was significantly increased. 17 Low HDL-C is an independent cardiovascular risk factor and management of HDL-C may contribute to the optimization of cardiovascular risk in Type 2 diabetes. 18 Changes in dietary pattern, physical activity and weight can convert HDL-C level.…”

Techno‐functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours

“…Oil was added next, and emulsification was achieved using an Ultra-Turrax homogenizer (Model T25-S1; Janke & Kunkel, Ika-Labortechnik, Staufen, Germany) with the S25-18G dispersing tool at 13 500 rpm for 3 min. The Suater diameter D [3,2] varied from 42 to 135 μm for all formulated samples. The emulsions were then stored in tightly capped…”

“…Storage modulus (G ′ ) and loss modulus (G ′′ ) versus angular frequency were measured for all samples. The plateau modulus, G 0 N , defined as the extrapolation of the entanglement contribution to G ′ at high frequencies, 13,15 was calculated using Eqn (2):…”

“…The abundance of resistant starch and slowly digestible starch in pulses is responsible for their low glycemic index. These starches have been linked with health benefits such as reduced risk of colon cancer and diabetes, and providing a substrate for the growth of probiotic organisms . Recent research studies have suggested that consumption of pulses may have potential health benefits including reduced risk of cardiovascular disease, cancer, diabetes, osoteoporosis, hypertension, gastro‐intestinal disorders, adrenal disease and reduction of low‐density lipoprotein (LDL) cholesterol .…”

“…These starches have been linked with health benefits such as reduced risk of colon cancer and diabetes, and providing a substrate for the growth of probiotic organisms. 1,2 Recent research studies have suggested that consumption of pulses may have potential health benefits including reduced risk of cardiovascular disease, cancer, diabetes, osoteoporosis, hypertension, gastro-intestinal disorders, adrenal disease and reduction of low-density lipoprotein (LDL) cholesterol. 3,4 Such studies have contributed to a growing awareness of the goodness of pulses and the interest in using whole pulses as well as their fractions in the development of a variety of novel food products.…”