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Liberal Â, Fernandes Â, Ferreira ICFR, Vivar-Quintana AM, Barros L. Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp). Food Chem 2024; 450:139293. [PMID: 38631207 DOI: 10.1016/j.foodchem.2024.139293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 04/05/2024] [Accepted: 04/07/2024] [Indexed: 04/19/2024]
Abstract
Lentils have a valuable physicochemical profile, which can be affected by the presence of antinutrients that may impair the benefits arising from their consumption. Different treatments can be used to reduce these undesirable compounds, although they can also affect the general composition and behaviour of the lentils. Thus, the effect of different processing methods on the physicochemical and techno-functional properties, as well as on the antinutritional factors of different lentil varieties was studied. Phytic acid was eliminated during germination, while tannins and trypsin inhibitors are mostly affected by cooking. Functional properties were also altered by processing, these being dependent on the concentration of different nutrients in lentils. All the studied treatments affected the physicochemical profile of lentils and their functional properties. Cooking and germination appear to be the most effective in reducing antinutritional factors and improving the physicochemical profile of the lentils, meeting the current nutritional demands of today's society.
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Affiliation(s)
- Ângela Liberal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | | | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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2
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Myrtsi ED, Vlachostergios DN, Petsoulas C, Koulocheri SD, Evergetis E, Haroutounian SA. Εleven Greek Legume Beans: Assessment of Genotypic Effect on Their Phytochemical Content and Antioxidant Properties. Antioxidants (Basel) 2024; 13:459. [PMID: 38671907 PMCID: PMC11047335 DOI: 10.3390/antiox13040459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Legumes, one of the first crops of humanity, inherently constitute a staple nutritional source for mankind, attracting significant research attention that has been afforded to the development of numerous cultivars. The study herein concerns the exploitation of the nutritional and bio-functional content of beans harvested from eleven Greek cultivars belonging to five different species, namely Cicer arietinum L., Pisum sativum L., Vicia faba L., Lens culinaris L., and Phaseolus vulgaris L. The final goal is to define their varietal identity and correlate their phytochemical content with their potential utilization as functional foods and/or feed of high nutritional value. In this respect, their extracts were screened against the presence of 27 fatty acids and 19 phenolic compounds, revealing the presence of 22 and 15 molecules, respectively. Specifically, numerous fatty acids were detected in significant amounts in all but C. arietinum extract, while significant polyphenolic content was confirmed only in P. vulgaris. Among individual compounds, linoleic acid was the major fatty acid detected in amounts averaging more than 150 mg/g, followed by oleic acid, which was present as a major compound in all extracts. Among the nine polyphenols detected in P. vulgaris, the molecules of genistein (3.88 mg/g) and coumestrol (0.82 mg/g) were the most abundant. Their antioxidant properties were evaluated through DPPH and FRAP assays, which were highlighted as most potent in both tests of the V. faba extract, while C. arietinum was determined as totally inactive, indicating a potential correlation between the phenolic content of the plant species and antioxidant activity. These results are indicative of the significant advances achieved for the cultivars investigated and reveal their important role as nutritional crops for human and animal consumption.
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Affiliation(s)
- Eleni D. Myrtsi
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Bioscience, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.D.M.); (S.D.K.); (E.E.)
| | - Dimitrios N. Vlachostergios
- Institute of Industrial and Forage Crops, Hellenic Agricultural Organization ELGO-DIMITRA, 41335 Larissa, Greece;
| | - Christos Petsoulas
- Institute of Industrial and Forage Crops, Hellenic Agricultural Organization ELGO-DIMITRA, 41335 Larissa, Greece;
| | - Sofia D. Koulocheri
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Bioscience, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.D.M.); (S.D.K.); (E.E.)
| | - Epameinondas Evergetis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Bioscience, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.D.M.); (S.D.K.); (E.E.)
| | - Serkos A. Haroutounian
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Bioscience, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.D.M.); (S.D.K.); (E.E.)
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3
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Yan X, Gong X, Zeng Z, Xia J, Ma M, Zhao J, Zhang G, Wang P, Wan D, Yu P, Gong D. Geographic Pattern of Variations in Chemical Composition and Nutritional Value of Cinnamomum camphora Seed Kernels from China. Foods 2023; 12:2630. [PMID: 37444368 DOI: 10.3390/foods12132630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/29/2023] [Accepted: 07/06/2023] [Indexed: 07/15/2023] Open
Abstract
Cinnamomum camphora (camphor tree) is an important non-conventional edible plant species found in East Asia. Here, a detailed characterization for the chemical composition and nutritional value of C. camphora seed kernels (CCSKs) collected from different regions in China is provided. The results showed that there were significant differences among the CCSK samples in weights (1000 fruits, 1000 seeds and 1000 kernels), proximate composition, minerals, phenolics, flavonoids and amino acid contents. The highest contents of oil (62.08%) and protein (22.17%) were found in the CCSK samples collected from Chongqing and Shanghai, respectively. The highest content of mineral in the CCSK samples was K (4345.05-7186.89 mg/kg), followed by P (2735.86-5385.36 mg/kg), Ca (1412.27-3327.37 mg/kg) and Mg (2028.65-3147.32 mg/kg). The CCSK sample collected from Guizhou had the highest levels of total phenolic and flavonoid contents (TPC and TFC), while that from Chongqing had the lowest levels. In addition, the most abundant fatty acid in the CCSK samples was capric acid (57.37-60.18%), followed by lauric acid (35.23-38.29%). Similarities in the fatty acid composition among the CCSK samples were found. The CCSK sample collected from Guizhou had the highest percentage (36.20%) of essential amino acids to total amino acids, and Chongqing had the lowest value (28.84%). These results indicated that CCSK may be developed as an excellent source of plant-based medium-chain oil, protein, dietary fiber, minerals, phytochemicals and essential amino acids.
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Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Xiaofeng Gong
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Maomao Ma
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Guohua Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang 330096, China
| | - Pengbo Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Dongman Wan
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
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Zhang L, Qu H, Xie M, Shi T, Shi P, Yu M. Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut. Molecules 2023; 28:4684. [PMID: 37375239 DOI: 10.3390/molecules28124684] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. The results showed that, compared with unripened peanut sprout, the total phenol content (TPC) and total flavonoid content (TFC) decreased significantly after the five ripening processes, and the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC). Compared with unripened peanut sprout, the monomeric phenol composition in germinated peanut was variable after heat processing. After microwave heating, except for a significant increase in the cinnamic acid content, no changes in the contents of resveratrol, ferulic acid, sinapic acid, and epicatechin were observed. Furthermore, there was a significant positive correlation of TPC and TFC with 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and ferric ion reducing antioxidant power in germinated peanut, but not with hydroxyl free radical scavenging capacity, in which the main monomer phenolic compounds were resveratrol, catechin, and quercetin. The research results indicate that microwave heating can effectively retain the phenolic substances and antioxidant activity in germinated peanuts, making it a more suitable ripening and processing method for germinated peanuts.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Haolin Qu
- Food Science College, Shenyang Agricultural Unversity, Shenyang 110866, China
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Taiyuan Shi
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Puxiang Shi
- Institute of Sandy Land Management and Utilization of Liaoning, Fuxin 123000, China
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
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5
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Belhaj Amor G, Ben Farhat M, Beji-Serairi R, Selmi S, Saidani-Tounsi M, Abdelly C. Impact of cooking treatments on nutritional quality, phytochemical composition and antioxidant properties of Lepidium sativum L. seeds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01851-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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6
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Coe S, Spiro A. Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses. NUTR BULL 2022; 47:538-562. [PMID: 36299246 DOI: 10.1111/nbu.12584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/12/2022] [Accepted: 09/27/2022] [Indexed: 01/04/2023]
Abstract
Cooking at home has experienced a decline in many countries since the mid-20th century. As rates of obesity have increased, there has been an emphasis on more frequent home cooking, including its incorporation into several food-based dietary guidelines around the world as a strategy to improve dietary quality. With the recent trend towards the adoption of diets richer in plant-based foods, many consumers cooking at home may now be cooking plant foods such as vegetables, potatoes and pulses more often. It is, therefore, timely to explore the impact that different home cooking methods have on the range of nutrients (e.g. vitamin C and folate) and bioactive phytochemicals (e.g. carotenoids and polyphenols) that such plant foods provide, and this paper will explore this and whether advice can be tailored to minimise such losses. The impact of cooking on nutritional quality can be both desirable and/or undesirable and can vary according to the cooking method and the nutrient or phytochemical of interest. Cooking methods that expose plant foods to high temperatures and/or water for long periods of time (e.g. boiling) may be the most detrimental to nutrient content, whereas other cooking methods such as steaming or microwaving may help to retain nutrients, particularly those that are water-soluble. Dishes that use cooking liquids may retain nutrients that would have been lost through leaching. It may be helpful to provide the public with more information about better methods to prepare and cook plant foods to minimise any nutrient losses. However, for some nutrients/phytochemicals the insufficient and inconsistent research findings make clear messages around the optimal cooking method difficult, and factors such as bioaccessibility rather than just quantity may also be important to consider.
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Affiliation(s)
- Sarah Coe
- British Nutrition Foundation, London, UK
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Mithul Aravind S, Wichienchot S, Tsao R, Ramakrishnan S, Chakkaravarthi S. Role of dietary polyphenols on gut microbiota, their metabolites and health benefits. Food Res Int 2021; 142:110189. [PMID: 33773665 DOI: 10.1016/j.foodres.2021.110189] [Citation(s) in RCA: 157] [Impact Index Per Article: 52.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 01/22/2021] [Accepted: 01/24/2021] [Indexed: 12/19/2022]
Abstract
The beneficial health roles of dietary polyphenols in preventing oxidative stress related chronic diseases have been subjected to intense investigation over the last two decades. As our understanding of the role of gut microbiota advances our knowledge of the antioxidant and anti-inflammatory functions of polyphenols accumulates, there emerges a need to examine the prebiotic role of dietary polyphenols. This review focused onthe role of different types and sources of dietary polyphenols on the modulation of the gut microbiota, their metabolites and how they impact on host health benefits. Inter-dependence between the gut microbiota and polyphenol metabolites and the vital balance between the two in maintaining the host gut homeostasis were discussed with reference to different types and sources of dietary polyphenols. Similarly, the mechanisms behind the health benefits by various polyphenolic metabolites bio-transformed by gut microbiota were also explained. However, further research should focus on the importance of human trials and profound links of polyphenols-gut microbiota-nerve-brain as they provide the key to unlock the mechanisms behind the observed benefits of dietary polyphenols found in vitro and in vivo studies.
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Affiliation(s)
- S Mithul Aravind
- Department of Basic and Applied Sciences, National Institute of Food Technology and Entrepreneurship Management, Haryana, India
| | - Santad Wichienchot
- Center of Excellence in Functional Food and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Korhong, Hat Yai, Songkhla 90110, Thailand
| | - Rong Tsao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada.
| | - S Ramakrishnan
- Department of Cardiology, All India Institute of Medical Sciences, New Delhi 110029, India
| | - S Chakkaravarthi
- Department of Basic and Applied Sciences, National Institute of Food Technology and Entrepreneurship Management, Haryana, India.
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Xia W, Lin Y, Gong E, Li T, Lian F, Zheng B, Liu R. Wild pink bayberry fruit: the effect of in vitro gastrointestinal digestion on phytochemical profiles, and antioxidant and antiproliferative activities. Food Funct 2021; 12:2126-2136. [DOI: 10.1039/d0fo02370a] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
In general, pink bayberry cultivar, a vital source of polyphenols, showed strong antiproliferative activity after digestion at the end of the intestinal and colon steps, which can be considered as a dietary supplement.
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Affiliation(s)
- Wen Xia
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center)
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Yanyun Lin
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs
- Agricultural Products Processing Research Institute
- Chinese Academy of Tropical Agricultural Sciences
- Zhanjiang 524001
- China
| | - Ersheng Gong
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing
- College of Food Science
- Shenyang Agricultural University
- Shenyang
- China
| | - Tong Li
- Department of Food Science
- Cornell University
- Ithaca
- USA
| | - Fengli Lian
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center)
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Bisheng Zheng
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center)
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- China
| | - Ruihai Liu
- Department of Food Science
- Cornell University
- Ithaca
- USA
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Ciudad-Mulero M, Matallana-González MC, Cámara M, Fernández-Ruiz V, Morales P. Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review. Curr Pharm Des 2020; 26:1880-1897. [PMID: 32013818 DOI: 10.2174/1381612826666200203130150] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/30/2019] [Indexed: 01/22/2023]
Abstract
Pulses are a staple food cultivated since ancient times, which play an important role in the human diet. From a nutritional point of view, pulses are very interesting foods as they are rich in proteins, carbohydrates and dietary fibre. Dietary antioxidants are a complex mixture of hydrophilic and lipophilic compounds usually present in foods of plant origin, including pulses. In the present study, the phytochemical composition of selected pulses (common beans, fava beans, lentils, chickpeas, peas and lupins) has been reviewed in terms of their content of antioxidant compounds. The content of hydrosoluble antioxidants (organic acids, phenolic compounds), liposoluble antioxidants (tocopherols, carotenoids) and other compounds which exert antioxidant properties, such as dietary fibre and minerals (zinc, selenium), has been studied, reporting that pulses are an interesting source of these compounds, which have important health benefits, including a preventing role in cardiovascular diseases, anticarcinogenic or neuroprotective properties. It is important to take into account that pulses are not usually consumed raw, but they must be processed before consumption in order to improve their nutritional quality and their palatability, therefore, the effect of different technological and heat treatments (germination, cooking, boiling, extrusion) on the antioxidant compounds present in pulses has been also reviewed. In this regard, it has been observed that as a consequence of processing, the content of phytochemicals with antioxidant properties is usually decreased, but processed pulses maintain relevant amounts of these compounds, preserving their beneficial health effect.
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Affiliation(s)
- María Ciudad-Mulero
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Mª Cruz Matallana-González
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Montaña Cámara
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Patricia Morales
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
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Tor-Roca A, Garcia-Aloy M, Mattivi F, Llorach R, Andres-Lacueva C, Urpi-Sarda M. Phytochemicals in Legumes: A Qualitative Reviewed Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13486-13496. [PMID: 33169614 DOI: 10.1021/acs.jafc.0c04387] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Legumes are an excellent source of nutrients and phytochemicals. They have been recognized for their contributions to health, sustainability, and the economy. Although legumes comprise several species and varieties, little is known about the differences in their phytochemical composition and the magnitude of these. Therefore, the aim of this review is to describe and compare the qualitative profile of phytochemicals contained in legumes and identified through LC-MS and GC-MS methods. Among the 478 phytochemicals reported in 52 varieties of legumes, phenolic compounds were by far the most frequently described (n = 405, 85%). Metabolomics data analysis tools were used to visualize the qualitative differences, showing beans to be the most widely analyzed legumes and those with the highest number of discriminant phytochemicals (n = 180, 38%). A Venn diagram showed that lentils, beans, soybeans, and chickpeas shared only 7% of their compounds. This work highlighted the huge chemical diversity among legumes and identified the need for further research in this field and the use of metabolomics as a promising tool to achieve it.
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Affiliation(s)
- Alba Tor-Roca
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Science and Gastronomy, Food Technology Reference Net (XaRTA), Institute for Research on Nutrition and Food Safety (INSA-UB), Food and Nutrition Torribera Campus, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Mar Garcia-Aloy
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Science and Gastronomy, Food Technology Reference Net (XaRTA), Institute for Research on Nutrition and Food Safety (INSA-UB), Food and Nutrition Torribera Campus, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Centro de Investigacion Biomedica en Red (CIBER) on Frailty and Healthy Ageing (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), 38010 San Michele all'Adige, Italy
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), 38010 San Michele all'Adige, Italy
- Department of Cellular, Computational and Integrative Biology (CIBIO), University of Trento, 38123 Povo, Italy
| | - Rafael Llorach
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Science and Gastronomy, Food Technology Reference Net (XaRTA), Institute for Research on Nutrition and Food Safety (INSA-UB), Food and Nutrition Torribera Campus, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Centro de Investigacion Biomedica en Red (CIBER) on Frailty and Healthy Ageing (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
| | - Cristina Andres-Lacueva
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Science and Gastronomy, Food Technology Reference Net (XaRTA), Institute for Research on Nutrition and Food Safety (INSA-UB), Food and Nutrition Torribera Campus, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Centro de Investigacion Biomedica en Red (CIBER) on Frailty and Healthy Ageing (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
| | - Mireia Urpi-Sarda
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Science and Gastronomy, Food Technology Reference Net (XaRTA), Institute for Research on Nutrition and Food Safety (INSA-UB), Food and Nutrition Torribera Campus, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Centro de Investigacion Biomedica en Red (CIBER) on Frailty and Healthy Ageing (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
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Zhang B, Zhang Y, Li H, Deng Z, Tsao R. A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.029] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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12
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Abstract
Owing to the health benefits associated with whole grains, there has been a sustained global effort to increase their consumption, with many countries developing guidelines for recommended amounts of whole grain intake. In China, the consumption of whole grains is low. This is due, in part, to technical obstacles in the development of whole grain foods. This review focuses on possible solutions in the whole value chain and the application of new food technologies to develop whole grain foods that taste better, have more appealing texture, are safe to consume, and better retain bioactive compounds.
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Affiliation(s)
- Bin Tan
- Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China
| | - Na-Na Wu
- Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China
| | - Xiao-Tong Zhai
- Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China
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13
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Benmeziane-Derradji F, Djermoune-Arkoub L, Ayat NEH, Aoufi D. Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00529-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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14
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Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata). ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2020. [DOI: 10.2478/aucft-2020-0003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Rice bean (Vigna umbellata) is a legume that belongs to Vigna genus. Native to Indo-Chinese region, it is considered to be an ‘under-utilized’ or ‘orphan’ crop. Rice bean is known to possess high nutritional potential and antioxidant activity. But the use of rice bean supplementation in routine diet is limited despite its high nutritional profile due to the presence of non-nutritional factors. Thus, various pre-treatments like soaking, germination, oven roasting, sand roasting, boiling and pressure cooking at different time and temperature were carried out to reduce the anti-nutritional content of rice bean and to study its effect on antioxidant activity and phytochemical content. All the pre-treatments were able to significantly reduce the anti-nutrient content in rice bean, but germination showed the maximum reduction. Also germinated rice bean showed the maximum antioxidant potential and maximum content of total phenols, total flavonoids, vitamin C and carotenoids. Rice bean has been underutilized so far, owing to its antinutrient content and low popularity. This experiment attempted to use low cost processing to reduce the content of antinutrients and track the antioxidant content in rice bean. The concluded processing could be adopted for commercial applications for dietary supplementation.
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15
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Hossain A, Jayadeep A. Analysis of bioaccessibility of campesterol, stigmasterol, and β-sitosterol in maize by in vitro digestion method. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102957] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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16
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Di Stefano E, Tsopmo A, Oliviero T, Fogliano V, Udenigwe CC. Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities. Sci Rep 2019; 9:15308. [PMID: 31653886 PMCID: PMC6814730 DOI: 10.1038/s41598-019-51547-5] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 10/03/2019] [Indexed: 12/28/2022] Open
Abstract
Type 2 diabetes mellitus (T2DM) is a leading cause of death globally. T2DM patients experience glucose intolerance, and inhibitors of dipeptidyl peptidase IV (DPP-IV) and α-glucosidase are used as drugs for T2DM management. DPP-IV and α-glucosidase inhibitors are also naturally contained in foods, but their potency can be affected by the food matrix and processing methods. In this study, germination and solid-state fermentation (SSF) were used to alter pulse seed microstructures, to convert compounds into more bioactive forms, and to improve their bioaccessibility. Germination substantially modified the seed microstructure, protein digestibility, contents and profiles of phenolic compounds in all the pulses. It also increased DPP-IV and α-glucosidase inhibitory activities in chickpeas, faba beans and yellow peas. Compared to germination, SSF with Lactobacillus plantarum changed the content and the profile of phenolic compounds mainly in yellow peas and green lentils because of greater disruption of the seed cell wall. In the same pulses, heat treatment and SSF of flour increased DPP-IV and α-glucosidase inhibitory activities. The results of this study suggest that germination and SSF with L. plantarum are effective and simple methods for modulating phenolic and protein profiles of common pulses and improve the action on DPP-IV and α-glucosidase.
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Affiliation(s)
- Elisa Di Stefano
- School of Nutrition Sciences, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry, Carleton University, Ottawa, Ontario, K1S 5B6, Canada
| | - Teresa Oliviero
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada.
- Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario, K1N 5E3, Canada.
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17
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Cooked Red Lentils Dose-Dependently Modulate the Colonic Microenvironment in Healthy C57Bl/6 Male Mice. Nutrients 2019; 11:nu11081853. [PMID: 31405019 PMCID: PMC6724071 DOI: 10.3390/nu11081853] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 07/30/2019] [Accepted: 08/01/2019] [Indexed: 02/07/2023] Open
Abstract
Dietary pulses, including lentils, are protein-rich plant foods that are enriched in intestinal health-promoting bioactives, such as non-digestible carbohydrates and phenolic compounds. The aim of this study was to investigate the effect of diets supplemented with cooked red lentils on the colonic microenvironment (microbiota composition and activity and epithelial barrier integrity and function). C57Bl/6 male mice were fed one of five diets: a control basal diet (BD), a BD-supplemented diet with 5, 10 or 20% cooked red lentils (by weight), or a BD-supplemented diet with 0.7% pectin (equivalent soluble fiber level as found in the 20% lentil diet). Red lentil supplementation resulted in increased: (1) fecal microbiota α-diversity; (2) abundance of short-chain fatty acid (SCFA)-producing bacteria (e.g., Prevotella, Roseburia and Dorea spp.); (3) concentrations of fecal SCFAs; (4) mRNA expression of SCFA receptors (G-protein-coupled receptors (GPR 41 and 43) and tight/adherens junction proteins (Zona Occulden-1 (ZO-1), Claudin-2, E-cadherin). Overall, 20% lentil had the greatest impact on colon health outcomes, which were in part explained by a change in the soluble and insoluble fiber profile of the diet. These results support recent public health recommendations to increase consumption of plant-based protein foods for improved health, in particular intestinal health.
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18
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Vohra K, Garg V, Dureja H. Ethnopharmacology, Phytochemistry and Pharmacology of Lens culinaris Medikus Seeds: An Update. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401313666170925155508] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background: The seeds of Lens culinaris Medikus belong to family Leguminosae and are
commonly known as masoor pulses, Lentils, and Lens esculenta Moench.
Objective:
The present review provides an up-to-date information on the therapeutic potential of Lentil
seeds including its synonyms, taxonomical classification, geographical distribution, cultivation,
pharmacognosy, phytochemistry, ethnopharmacology and reported biological uses.
Updated Information:
Geographically, L. culinaris seeds are grown throughout North India. They are
lens shaped, grayish brown in color with mucilaginous taste and characteristic odor. They are well
known for their nutritional properties and are also considered as a vital part of a balanced diet. Besides
their contribution to health due to the presence of essential macro- and micro- nutrients, they also contain
various bioactive phytochemicals such as phenolic compounds, saponins, etc. which are responsible
for exhibiting various pharmacological properties. The Lentil seeds are traditionally used to treat
gastrointestinal problems such as dysentery, diarrhea, constipation, strangury, cardiac disorders, skin
diseases, anemia, etc. Due to such an attractive ethnopharmacological profile, various studies have
been conducted on Lentil seeds which recommend the use of Lentil seeds as antioxidant, antibacterial,
antifungal antihyperlipidemic, etc.
Conclusion:
This would assist the researchers to get a better insight into Lentil seeds.
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Affiliation(s)
- Kripi Vohra
- Faculty of Pharmaceutical Sciences, M.D. University, Rohtak (Haryana)-124001, India
| | - Vandana Garg
- Faculty of Pharmaceutical Sciences, M.D. University, Rohtak (Haryana)-124001, India
| | - Harish Dureja
- Faculty of Pharmaceutical Sciences, M.D. University, Rohtak (Haryana)-124001, India
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19
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Zhao C, Liu Y, Lai S, Cao H, Guan Y, San Cheang W, Liu B, Zhao K, Miao S, Riviere C, Capanoglu E, Xiao J. Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.004] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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20
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Giusti F, Capuano E, Sagratini G, Pellegrini N. A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion. Food Chem 2019; 285:458-467. [PMID: 30797370 DOI: 10.1016/j.foodchem.2019.01.148] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 01/14/2019] [Accepted: 01/22/2019] [Indexed: 12/11/2022]
Abstract
Legumes represent staple foods rich in phenolic compounds, which are often consumed after soaking and boiling. This study determines the fate of phenolic compounds from six legumes varieties belonging to the species Lens culinaris Medik., Phaseolus vulgaris L. and Cicer arietinum L. after soaking, boiling and digestion. To this purpose, a new HPLC-DAD method was developed and validated. Results show that the cooking process strongly reduces the content in free and bound phenolic compounds and that the processing water is a valuable source of phenolics. Bioaccessibility of phenolics from the legume matrix was investigated separately in the coat and the cotyledons of three chosen varieties (black beans, black lentils and pinto beans) by means of a standardized in vitro digestion protocol. Results showed that only a fraction of the phenolic compounds is bioaccessible, which may have implications for human health.
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Affiliation(s)
- Federica Giusti
- School of Pharmacy, University of Camerino, via S. Agostino 1, 62032 Camerino, Italy.
| | - Edoardo Capuano
- Food Quality and Design Group, Wageningen University, Bornse Weilanden 9, 6700 AA Wageningen, the Netherlands.
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, via S. Agostino 1, 62032 Camerino, Italy.
| | - Nicoletta Pellegrini
- Food Quality and Design Group, Wageningen University, Bornse Weilanden 9, 6700 AA Wageningen, the Netherlands; Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parco Area delle Scienze, 47/A, 43125 Parma, Italy.
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21
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Curti CA, Curti RN, Bonini N, Ramón AN. Changes in the fatty acid composition in bitter Lupinus species depend on the debittering process. Food Chem 2018; 263:151-154. [DOI: 10.1016/j.foodchem.2018.04.118] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 04/20/2018] [Accepted: 04/26/2018] [Indexed: 10/17/2022]
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22
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Multari S, Marsol-Vall A, Keskitalo M, Yang B, Suomela JP. Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds ( Chenopodium quinoa ) from Finland. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.06.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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23
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Lv Y, Glahn RP, Hebb RL, Rizvi SS. Physico-chemical properties, phytochemicals and DPPH radical scavenging activity of supercritical fluid extruded lentils. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.063] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Ciudad-Mulero M, Barros L, Fernandes Â, Berrios JDJ, Cámara M, Morales P, Fernández-Ruiz V, Ferreira ICFR. Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours. Food Funct 2018; 9:819-829. [DOI: 10.1039/c7fo01730h] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity.
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Affiliation(s)
- María Ciudad-Mulero
- Dpto. Nutrición y Ciencia de los Alimentos
- Facultad de Farmacia
- Universidad Complutense de Madrid (UCM)
- Pza Ramón y Cajal
- s/n
| | - Lillian Barros
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
| | - Ângela Fernandes
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
| | | | - Montaña Cámara
- Dpto. Nutrición y Ciencia de los Alimentos
- Facultad de Farmacia
- Universidad Complutense de Madrid (UCM)
- Pza Ramón y Cajal
- s/n
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos
- Facultad de Farmacia
- Universidad Complutense de Madrid (UCM)
- Pza Ramón y Cajal
- s/n
| | - Virginia Fernández-Ruiz
- Dpto. Nutrición y Ciencia de los Alimentos
- Facultad de Farmacia
- Universidad Complutense de Madrid (UCM)
- Pza Ramón y Cajal
- s/n
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25
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Polyphenol-Rich Lentils and Their Health Promoting Effects. Int J Mol Sci 2017; 18:ijms18112390. [PMID: 29125587 PMCID: PMC5713359 DOI: 10.3390/ijms18112390] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 11/03/2017] [Accepted: 11/07/2017] [Indexed: 12/16/2022] Open
Abstract
Polyphenols are a group of plant metabolites with potent antioxidant properties, which protect against various chronic diseases induced by oxidative stress. Evidence showed that dietary polyphenols have emerged as one of the prominent scientific interests due to their role in the prevention of degenerative diseases in humans. Possible health beneficial effects of polyphenols are measured based on the human consumption and their bioavailability. Lentil (Lens culinaris; Family: Fabaceae) is a great source of polyphenol compounds with various health-promoting properties. Polyphenol-rich lentils have a potential effect on human health, possessing properties such as antioxidant, antidiabetic, anti-obesity, anti-hyperlipidemic, anti-inflammatory and anticancer. Based on the explorative study, the current comprehensive review aims to give up-to-date information on nutritive compositions, bioactive compounds and the health-promoting effect of polyphenol-rich lentils, which explores their therapeutic values for future clinical studies. All data of in vitro, in vivo and clinical studies of lentils and their impact on human health were collected from a library database and electronic search (Science Direct, PubMed and Google Scholar). Health-promoting information was gathered and orchestrated in the suitable place in the review.
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26
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Padhi EM, Ramdath DD. A review of the relationship between pulse consumption and reduction of cardiovascular disease risk factors. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.03.043] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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27
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Yeo J, Shahidi F. Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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28
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Padhi EM, Liu R, Hernandez M, Tsao R, Ramdath DD. Total polyphenol content, carotenoid, tocopherol and fatty acid composition of commonly consumed Canadian pulses and their contribution to antioxidant activity. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.11.006] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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29
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López-Martínez LX, Leyva-López N, Gutiérrez-Grijalva EP, Heredia JB. Effect of cooking and germination on bioactive compounds in pulses and their health benefits. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.03.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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30
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Zhang B, Deng Z, Tang Y, Chen PX, Liu R, Dan Ramdath D, Liu Q, Hernandez M, Tsao R. Reprint of “Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil ( Lens culinaris )”. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.03.040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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31
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Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris). J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.03.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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32
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Hall C, Hillen C, Garden Robinson J. Composition, Nutritional Value, and Health Benefits of Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0069-fi] [Citation(s) in RCA: 159] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Clifford Hall
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
| | - Cassandra Hillen
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
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Kumar J, Gupta DS, Kumar S, Gupta S, Singh NP. Current Knowledge on Genetic Biofortification in Lentil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6383-96. [PMID: 27507630 DOI: 10.1021/acs.jafc.6b02171] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Micronutrient deficiency in the human body, popularly known as "hidden hunger", causes many health problems. It presently affects >2 billion people worldwide, especially in South Asia and sub-Saharan Africa. Biofortification of food crop varieties is one way to combat the problem of hidden hunger using conventional plant breeding and transgenic methods. Lentils are rich sources of protein, micronutrients, and vitamins including iron, zinc, selenium, folates, and carotenoids. Lentil genetic resources including germplasm and wild species showed genetic variability for these traits. Studies revealed that a single serving of lentils could provide a significant amount of the recommended daily allowance of micronutrients and vitamins for adults. Therefore, lentils have been identified as a food legume for biofortification, which could provide a whole food solution to the global micronutrient malnutrition. The present review discusses the current ongoing efforts toward genetic biofortification in lentils using classical breeding and molecular marker-assisted approaches.
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Affiliation(s)
- Jitendra Kumar
- Division of Crop Improvement, ICAR-Indian Institute of Pulses Research , Kanpur, Uttar Pradesh 208024, India
| | - Debjyoti Sen Gupta
- Division of Crop Improvement, ICAR-Indian Institute of Pulses Research , Kanpur, Uttar Pradesh 208024, India
| | - Shiv Kumar
- International Center for Agricultural Research in the Dry Areas (ICARDA), Rabat-Institutes , B.P. 6299, Rabat, Morocco
| | - Sanjeev Gupta
- AICRP on MULLaRP, ICAR-Indian Institute of Pulses Research , Kanpur, Uttar Pradesh 208024, India
| | - Narendra Pratap Singh
- Division of Biotechnology, ICAR-Indian Institute of Pulses Research , Kanpur, Uttar Pradesh 208024, India
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34
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Pieniazek F, Sancho A, Messina V. Texture and Color Analysis of Lentils and Rice for Instant Meal Using Image Processing Techniques. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12677] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Facundo Pieniazek
- (CINSO) - (CITEDEF), UNIDEF (Strategic I & D for Defense)-CONICET-MINDEF; Juan Bautista de la Salle 4970 Buenos Aires Argentina
| | - Ana Sancho
- Food Technology Institute-INTA; Buenos Aires Argentina
| | - Valeria Messina
- (CINSO) - (CITEDEF), UNIDEF (Strategic I & D for Defense)-CONICET-MINDEF; Juan Bautista de la Salle 4970 Buenos Aires Argentina
- The National Council for Scientific and Technical Research (CONICET); Buenos Aires Argentina
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35
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Tang Y, Li X, Chen PX, Zhang B, Hernandez M, Zhang H, Marcone MF, Liu R, Tsao R. Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food Chem 2015; 174:502-8. [DOI: 10.1016/j.foodchem.2014.11.040] [Citation(s) in RCA: 118] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2014] [Revised: 09/22/2014] [Accepted: 11/06/2014] [Indexed: 11/16/2022]
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