Phenolic composition and antioxidant potential of grain legume seeds: A review

Singh, Balwinder; Singh, Jagir; Kaur, Amritpal; Singh, Narpinder

doi:10.1016/j.foodres.2017.09.026

Cited by 363 publications

(311 citation statements)

References 76 publications

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“…Several recent studies reported the potential of phenolic compounds from different plant sources to inhibit enzymes related to carbohydrate metabolism and reduce availability of α‐amylase and α‐glucosidase (Ombra et al ., ; Casacchia et al ., ; Figueiredo‐González et al ., ; Gutierrez‐Albanchez et al ., ). In legume seeds the majority of phenolic compounds are found in the seed coats with lower amounts in the cotyledons (Dinelli et al ., ; Singh et al ., ). Phenolics determine the colour of the seed coat: the darker the coat, the higher the concentration of these compounds (Yang et al ., ).…”

Section: Resultsmentioning

confidence: 97%

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The nutraceutical value of grain legumes: characterisation of bioactives and antinutritionals related to diabesity management

Bosi

Bregola

Dinelli

et al. 2019

Int J of Food Sci Tech

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Summary Beyond the nutritional value, legumes and particularly common beans are found in several dietary supplements used to treat diabesity (diabetes and obesity). These products contain not only inhibitors of carbohydrate‐hydrolising enzymes (α‐amylase, α‐glucosidase), but also antinutritional factors that can cause adverse effects on human health. In the present research, twenty‐two accessions of grain legumes were screened for bioactive (α‐amylase and α‐glucosidase inhibitors) and antinutritional (lectins, flatulence‐producing sugars, trypsin inhibitors) phytochemicals. Results showed that four accessions had high α‐amylase inhibiting activities (AI > 30%), and particularly the common bean ‘Great Northern’ resulted of interest for its high carbo‐blocker activity (AI = 42.6 ± 0.5%), absence of lectins, low amounts of flatulence‐producing oligosaccharides (2.5 ± 0.2 g/100 g DW) and low anti‐trypsin activity (22.5 ± 4.3 trypsin inhibiting unit/mg DW). The knowledge offered from this work provides leads to the ultimate goal of developing new, more effective and safer dietary supplements for diabesity management.

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Section: Resultsmentioning

confidence: 97%

“…2019). In legume seeds the majority of phenolic compounds are found in the seed coats with lower amounts in the cotyledons (Dinelli et al, 2006;Singh et al, 2017). Phenolics determine the colour of the seed coat: the darker the coat, the higher the concentration of these compounds (Yang et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

The nutraceutical value of grain legumes: characterisation of bioactives and antinutritionals related to diabesity management

Bosi

Bregola

Dinelli

et al. 2019

Int J of Food Sci Tech

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“…Additionally, very little is known about the impact of environmental factors on legume growth and resource acquisition. Although drought, heat, and water stresses are likely to impede nutrient assimilation (Singh, Sharma, et al, ; Singh, Singh, et al, ), little research has been conducted to assess the impact of climate change on legume growth. Here, we suggest potential strategies to enhance legume micronutrient composition, focusing on the improvement of germplasm resources, increasing the range and resolution of genomic reference sequences and gene‐expression resources, and the potential role of the rhizosphere in nutrient uptake.…”

Section: The Benefit Of Legumesmentioning

confidence: 99%

Legume biofortification is an underexploited strategy for combatting hidden hunger

Rehman

Cooper

Lam

et al. 2018

Plant Cell & Environment

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Legumes are the world's primary source of dietary protein and are particularly important for those in developing economies. However, the biofortification potential of legumes remains underexploited. Legumes offer a diversity of micronutrients and amino acids, exceeding or complementing the profiles of cereals. As such, the enhancement of legume nutritional composition presents an appealing target for addressing the "hidden hunger" of global micronutrient malnutrition. Affecting ~2 billion people, micronutrient malnutrition causes severe health effects ranging from stunted growth to reduced lifespan. An increased availability of micronutrient-enriched legumes, particularly to those in socio-economically deprived areas, would serve the dual functions of ameliorating hidden hunger and increasing the positive health effects associated with legumes. Here, we give an updated overview of breeding approaches for the nutritional improvement of legumes, and crucially, we highlight the importance of considering nutritional improvement in a wider ecological context. Specifically, we review the potential of the legume microbiome for agronomic trait improvement and highlight the need for increased genetic, biochemical, and environmental data resources. Finally, we state that such resources should be complemented by an international and multidisciplinary initiative that will drive crop improvement and, most importantly, ensure that research outcomes benefit those who need them most.

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“…Phenolic compounds such as anthocyanins and flavonoids present in various fruits have good antioxidant power compared to the standard phenols. These compounds interfere with the production of free radicals along with their role in scavenging or inactivation (Singh et al ., , ). High amounts of phenolic compounds present in jambolan contribute towards the antioxidant activity.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

Singh

Kaur

et al. 2018

Int J of Food Sci Tech

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Summary Jambolan is a rich source of bioactive phenolic compounds that have many potential health benefits. Phenolic acids, flavonoids (mainly anthocyanins, flavonols, flavanols and flavanonols) and tannins are the major phenolic compounds present in different parts of jambolan plant. Jambolan fruit skin mainly contains anthocyanins (such as delphinidin, petunidin, malvidin in glycosylated forms), while the pulp is primarily rich in phenolic acids (such as gallic acid and ellagic acid) and tannins (mostly ellagitannins). Moreover, many other compounds have been reported to be present in jambolan fruit. Apart from fruit skin and pulp, jambolan leaves contain flavonoids such as quercetin, myricetin and flavonol glycosides, while seeds are known to contain ellagic acid, gallic acid and quercetin. Health‐promoting activities of phenolic compounds present in jambolan reported in the literature are functioning as anti‐inflammatory, anti‐allergic, antihyperglycaemic, anticancer, cardioprotective, radioprotective, antibacterial, chemopreventive and antioxidant agents.

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Phenolic composition and antioxidant potential of grain legume seeds: A review

Cited by 363 publications

References 76 publications

The nutraceutical value of grain legumes: characterisation of bioactives and antinutritionals related to diabesity management

The nutraceutical value of grain legumes: characterisation of bioactives and antinutritionals related to diabesity management

Legume biofortification is an underexploited strategy for combatting hidden hunger

Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

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