An insight into anticancer perspectives of chickpea bioactive compounds

Sehar, Sabrina; Rabail, Roshina; Munir, Seemal; Shakeel, Khunsha; Khalil, Anees Ahmed; Tufail, Tabussam; Abid, Muhammad; Mukhtar, Kinza; Nabi, Brera Ghulam; Goksen, Gulden; Aadil, Rana Muhammad

doi:10.1016/j.focha.2023.100453

Cited by 2 publications

(1 citation statement)

References 58 publications

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“…These levels were selected based on previous studies[ 17 , 18 , 20 , 25 , 26 ]. However, to compensate for the presence of antinutritional factors in the raw, untreated flaxseed cake, we selected lower levels among the published range for use in the present study[ 10 , 27 ]. The dietary FSCM influences on the performance, quality, and sensory attributes of the eggs, serum, and egg trace minerals of laying hens during 48 to 58 weeks of age have been recently published[ 28 ].…”

Section: Methodsmentioning

confidence: 99%

Antioxidant Status, Lipid Metabolism, Egg Fatty Acids, and Nutritional Index of White-Egg Laying Hens Fed Flaxseed Cake

Attia,

Al sagan,

Hussein

et al. 2024

J. Poult. Sci.

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Flaxseed cake contains high levels of phenolic compounds, which have numerous biological activities, as well as a considerable amount of omega-3 fatty acids, such as α-linolenic acid, which remains after oil extraction. In this study, we examined the effects of flaxseed cake meal (FSCM) on the antioxidative status, lipid metabolism, egg fatty acid profile, and egg health index of white-egg laying hens. A total of 63 Hisex White laying hens were divided into three experimental treatment groups and fed diets containing 0, 5, or 10% FSCM from 48 to 58 weeks of age. Feeding with 5 and 10% FSCM did not significantly ( p >0.05) influence total lipid, triglyceride, total cholesterol, very low-density lipoprotein-cholesterol, or low-density lipoprotein-cholesterol concentrations, or the high-/low-density lipoprotein ratio in the serum and egg yolk; however, 10% FSCM significantly (P<0.05) increased serum high-density lipoprotein. Dietary FSCM also did not affect (P>0.05) antioxidant markers in the eggs and blood plasma. Notably, dietary inclusion of FSCM significantly increased (P<0.05) total n-3 polyunsaturated fatty acids (PUFAs), α-linolenic acid, docosahexaenoic acid, and eicosapentaenoic acid levels in egg yolk, whereas the n -6: n -3 PUFAs ratio was markedly (P<0.05) decreased in a dose-dependent manner. Moreover, including 5–10% FSCM improved (P<0.05) egg health indices, with 10% being the most beneficial. Together, these findings indicated that the inclusion of up to 10% FSCM in laying hen diets improved egg yolk lipid and fatty acid profiles, as well as egg quality and nutritional and metabolic indices.

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Section: Methodsmentioning

confidence: 99%

Antioxidant Status, Lipid Metabolism, Egg Fatty Acids, and Nutritional Index of White-Egg Laying Hens Fed Flaxseed Cake

Attia,

Al sagan,

Hussein

et al. 2024

J. Poult. Sci.

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Processing to improve the sustainability of chickpea as a functional food ingredient

Augustin,

Chen,

2024

J Sci Food Agric

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Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant‐based value‐added ingredients for the food and nutraceutical industries. This paper reviews the characteristics of chickpea (composition, health properties and techno‐functionality) of the chickpea grain which influence its use as a whole food or an ingredient in formulated food. It covers the exploitation of traditional and emerging food processes for conversion of chickpea into value‐added differentiated food ingredients. The influence of processing on composition, health promoting properties and techno‐functionality of chickpea are discussed. The opportunities for tailoring chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant‐based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of byproducts of chickpea processing, which is necessary for building a more sustainable future for chickpea. Recommendations for future research to build a sustainable chickpea value‐added ingredient industry are provided.This article is protected by copyright. All rights reserved.

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An insight into anticancer perspectives of chickpea bioactive compounds

Cited by 2 publications

References 58 publications

Antioxidant Status, Lipid Metabolism, Egg Fatty Acids, and Nutritional Index of White-Egg Laying Hens Fed Flaxseed Cake

Antioxidant Status, Lipid Metabolism, Egg Fatty Acids, and Nutritional Index of White-Egg Laying Hens Fed Flaxseed Cake

Processing to improve the sustainability of chickpea as a functional food ingredient

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