Bioactive compounds, food applications and health benefits of Parkia speciosa (stinky beans): a review

Abstract

The plant community comprises certain underutilized plant species which has proven to be beneficial to human health. Parkia speciosa is considered as one of the highly underutilized plants with multidimensional utility and benefits. The nutritional composition of the seeds is substantial with rich proteins (6.0-27.5%), fats (1.6-13.3%), carbohydrates (68.3-68.7%), minerals (0.5-0.8%) and fibers (1.7-2.0%). Edible part (100 g) contains essential minerals like calcium (108-265.1 mg), magnesium (29 mg), potassium (341 mg), phosphorous (115 mg), and iron (2.2-2.7 mg) required for different metabolic reactions in human body. Bioactive compounds like phenols [51.9-84.24 mg Gallic acid equivalent (GAE)/g], flavonoids [47.4-49.6 mg retinol equivalent (RE)/100 g on dry weight basis], terpenoids like β-sitosterol (3.42% of fatty acid content), stigmasterol (2.18% of fatty acid content), lupeol (0.71% of fatty acid content), campesterol (2.29% of fatty acid content) are also present. These bioactive compounds and peptides possess different medicinal properties like anti-hypertensive, antioxidative, anti-inflammatory, anticancer, anti-microbial activity and antinociceptive. P. speciosa is traditionally consumed as vegetable, salad and in boiled form. Rich nutrient value and photochemistry suggest that there is tremendous need of scientific work to explore its food utilization. The review describes nutritional, phytochemical compound and the potential of P. speciosa for functional food formulation.

The potential of using wild edible animals as alternative food sources among food-insecure areas in Indonesia

“…Household food insecurity is a critical issue as it can affect the nutritional status of each individual in the household. Moreover, optimum nutritional status is required for the foundation of healthy human development [1]. In accordance with national data, there has been an escalation of Indonesian people living in poverty rising from 11.07 percent to 14.47 percent [2].…”

Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) andLantana camara(L. camara) Fruits

“…A digital burette (Titrette, Brand Gmbh + Co KG, Wertheim, Germany) was used to determine the titration volume. Finally, the total acidity was calculated (as tartaric acid is the predominant acid in both fruits) using equation (1).…”

“…Fruits are nature's marvelous gift to the human kind as they possess life-prolonging and protecting components. Fruits provide energy, vitamins, minerals, and phytochemicals; their regular consumption improves the physiological functions and reduces the risk of various diseases [1][2][3]. Health-enhancing functional foods such as fruit wines recently increased public interest for the well-being of life.…”

The association between dietary protein intake and esophageal cancer risk: a meta-analysis

“…Previous studies suggested that vitamins intake [8,9], fiber intake [10], folate intake [11,12], could decrease the development of esophageal cancer. Intakes of bioactive compounds from various plant sources also reduced the risk of cancer [13][14][15][16]. Previous meta-analyses had been published to assess the association between dietary protein intake and many cancers, such as prostate cancer [17], colorectal cancer [18], ovarian cancer [19] etc.…”