Vicia ervilia is an ancient crop from the Mediterranean Region. It may represent a useful source of proteins for food and animal feed, as well as bioactive components. Seed samples from 39 populations of V. ervilia have been analyzed. Polyphenol contents ranged from 0.09% to 0.19%. Luteolin, kaempferol, apigenin, and quercetin were the major aglycones. The total free amino acid content of the seeds was 0.05% to 0.19% in which canavanine represented 9% to 22%. The protein content was 24.1%. The amino acid composition indicated a high content in acidic amino acids and a deficit in sulphur amino acids. V. ervilia seeds proved to be a good substrate for the preparation of protein isolates. The seed extracts inhibited the proliferation of Caco‐2 colon tumor cells, simultaneously, exerting antioxidative effects. Hence, seeds of V. ervilia could represent a source of high‐value food and feed components, as well as functional components. Practical applications Vicia ervilia (bitter vetch) (Leguminosae) is an ancient crop from the Mediterranean Region. Although it was still grown in many Mediterranean countries at the beginning of the twentieth century, other crops that provide higher and more consistent yield later replaced it. However, V. ervilia seeds may represent a useful source of proteins for human nutrition and animal feeding, and a source of bioactive components with health‐promoting properties. Our results show that the seeds of V. ervilia could, indeed, represent a source of high‐value food and feed components, as well as functional, health‐promoting components. This may result in a revalorization of this neglected crop. The availability of numerous populations in seed banks guarantees the preservation of a genetic diversity in V. ervilia that could be used for the production of new varieties with better nutritional and functional characteristics.

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Vicia palaestina Boiss. is an annual herb that grows in dry areas of eastern Mediterranean countries. It belongs to section Cracca subgenus Vicilla, which is characterized by having a high content in the non‐protein amino acid canavanine. The seeds from some of these vetches are also rich in lectins. The purification and characterization of a single‐chain lectin from the seeds of V. palaestina is described here. This lectin was the most abundant protein in albumin extracts. It has affinity for the glycoconjugate N‐acetylgalactosamine and inhibits proliferation of the cancerous Caco‐2 and THP‐1 cell lines. In addition to their high nutritional value, the seeds from V. palaestina represent a source of lectins with health promoting and pharmacological potential because of their antiproliferative activity.

La proteólisis durante la maduración de los quesos contribuye a la generación de biopéptidos, y a cambios en las características sensoriales y texturales. El objetivo de este trabajo fue determinar la capacidad antioxidante, así como los cambios en las características sensoriales y texturales del queso añejo de Zacazonapan, durante la maduración (0, 30, 95 y 180 d). A los 95 días los extractos de los quesos evaluados presentaron el mayor contenido de proteína soluble. El grado de hidrólisis de proteínas obtenido a los 95 y 180 días de maduración fue 7.43 ± 0.34 y 6.44 ± 0.31 %, respectivamente. La captación del radical libre DPPH fue mayor a los 30 y 180 días (18.70 ± 0.48 y 19.92 ± 0.48 %, respectivamente), mientras que la mayor capacidad de absorción de radicales de oxígeno (ORAC) se registró a los 180 días. Con respecto a las características sensoriales, los quesos con 180 días presentaron atributos como sabor residual amargo, olor a pies, dureza, pungencia, sabor a queso madurado y apariencia porosa; además de una textura dura y baja elasticidad.