Saponins: A concise review on food related aspects, applications and health implications

Sharma, Kartik; Kaur, Ramandeep; Kumar, Satish; Saini, Ramesh Kumar; Sharma, Surabhi; Pawde, Subhash; Kumar, Vikas

doi:10.1016/j.focha.2023.100191

Cited by 59 publications

(26 citation statements)

References 87 publications

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“…This unspecific approach will have led to a gross overestimation of the concentration of saponins in the TF. Saponins content in other legume seeds was reported to be 0.05 g/100 g of dry matter in mung bean (Vigna radiata L.), 0.23 g/100 g of dry matter in chickpeas, 0.65 g/100 g dry matter in soya beans (Glycine max L. Merrill) (Savage, 2016); 1.3 g/100 g dry matter in Phaseolus vulgaris (Mohan et al, 2016); 2.4 g/100 g in rice beans, 1.2 g/100 g in kidney beans, 2.8 g/100 g in mung beans (Singh et al, 2017); 0.15-6 g/100 g in chickpeas (Sharma et al, 2023).…”

Section: Antinutrients and Secondary Metabolitesmentioning

confidence: 99%

Technical Report on the notification of dried seeds and flour thereof of Vigna subterranea (L.) Verdc. as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283

2024

EFSA Supporting Publications

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A notification from WhatIF F&I Pte Ltd (Singapore) has been submitted to the European Commission under Article 14 of Regulation (EU) 2015/2283 to place on the market dried seeds and flour thereof of Vigna subterranea (L.) Verdc. as a traditional food from a third country (TF). In line with Article 15(2) of that Regulation, EFSA was asked by the European Commission whether there are duly reasoned safety objections to the placing on the market of the TF within the European Union (EU). The TF consists of dried seeds and flour thereof of Vigna subterranea (L.) Verdc. (bambara groundnut) that have been consumed for more than 25 years in Africa. The TF is proposed to be marketed in the EU as dried seeds and flour thereof. EFSA considers that the available data on composition and history of use of the TF do not raise safety concerns. Considering the available data, EFSA does not raise safety objections to the placing on the market of the TF (dried seeds and flour thereof of Vigna subterranea (L.) Verdc.) within the EU.

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Section: Antinutrients and Secondary Metabolitesmentioning

confidence: 99%

Technical Report on the notification of dried seeds and flour thereof of Vigna subterranea (L.) Verdc. as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283

2024

EFSA Supporting Publications

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“…Saponins intake was reported to reduce the risk of cancer, lowered blood cholesterol levels, and decreased blood glucose response Liu and Xu (2015), black beans are reported to contain 34.26 mg/g of total saponin on dry weight basis. However, soybean and soy-based food products contain approximately 0.9-20 and 1.5-4.7 mg/g saponin on dry basis, respectively (Isanga & Zhang, 2008;Sharma et al, 2023). Consumers' interest in saponin consumption increased due to their health-promoting properties revealed by researchers.…”

Section: Saponinsmentioning

confidence: 99%

New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.)

et al. 2023

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Black beans (Phaseolus vulgaris L.) are most widely consumed in China, India, and America due to their unique taste and potent health benefits attributed to their higher content of phytochemicals. Researchers have extensively explored the phenolic profile and biological properties of black beans. This paper first attempt to review nutritional composition, phytochemical profile, and health‐promoting properties of black beans. Black beans are reported to exhibit potent antioxidant, antidiabetic, anticancer, anti‐cardiovascular diseases, and anti‐inflammatory properties due to the present of high level of various phytochemicals. Impacts of various processing technologies have also been extensively explored by researchers. However, the synergistic effects of black beans in combination with other food materials as final food products need to be studied in the future. This review paper will be helpful for researchers in food processing area for the development of novel black beans‐based functional food products.

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“…Lentil cultivars exhibit a variation in saponin content, ranging from 0.065% to 0.127% in 20 different varieties, while Swedish pea cultivars show a range of 0.12%-0.23% in 20 varieties. It is important to note that the presence and quantity of saponins in foods are influenced by factors such as their origin (Sharma et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Critical review on anti‐inflammation effects of saponins and their molecular mechanisms

Wijesekara,

Luo,

2024

Phytotherapy Research

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This review highlights the increasing interest in one of the natural compounds called saponins, for their potential therapeutic applications in addressing inflammation which is a key factor in various chronic diseases. It delves into the molecular mechanisms responsible for the anti‐inflammatory effects of these amphiphilic compounds, prevalent in plant‐based foods and marine organisms. Their structures vary with soap‐like properties influencing historical uses in traditional medicine and sparking renewed scientific interest. Recent research focuses on their potential in chronic inflammatory diseases, unveiling molecular actions such as NF‐κB and MAPK pathway regulation and COX/LOX enzyme inhibition. Saponin‐containing sources like Panax ginseng and soybeans suggest novel anti‐inflammatory therapies. The review explores their emerging role in shaping the gut microbiome, influencing composition and activity, and contributing to anti‐inflammatory effects. Specific examples, such as Panax notoginseng and Gynostemma pentaphyllum, illustrate the intricate relationship between saponins, the gut microbiome, and their collective impact on immune regulation and metabolic health. Despite promising findings, the review emphasizes the need for further research to comprehend the mechanisms behind anti‐inflammatory effects and their interactions with the gut microbiome, underscoring the crucial role of a balanced gut microbiome for optimal health and positioning saponins as potential dietary interventions for managing chronic inflammatory conditions.

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Saponins: A concise review on food related aspects, applications and health implications

Cited by 59 publications

References 87 publications

Technical Report on the notification of dried seeds and flour thereof of Vigna subterranea (L.) Verdc. as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283

Technical Report on the notification of dried seeds and flour thereof of Vigna subterranea (L.) Verdc. as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283

New insights into chemical compositions and health‐promoting effects of black beans (Phaseolus vulgaris L.)

Critical review on anti‐inflammation effects of saponins and their molecular mechanisms

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