Bioactive constituents in pulses and their health benefits

Abstract

Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fibres, resistant starch and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition and generally increase antioxidant activities of different pulses. In this review, the current information on pulse polyphenols, phytosterols, resistant starch, dietary fibre, oligosaccharides, antioxidant and associated health benefits are discussed.

Genetic Architecture of Dietary Fiber and Oligosaccharide Content in a Middle American Panel of Edible Dry Bean

“…Although it is established that black‐, red‐, and brown‐colored seeds have the highest phenolic and tannin contents relative to the white beans, there is no study that shows any association between the seed coat color and dietary fiber contents in common bean, but it is known that the interaction between pulse fibers and polyphenolic compounds can affect the physiological properties and health benefits of fibers. In common bean, the IDF fraction is more associated with phenolic compounds (in lignin tissue) than the SDF fraction (Singh et al, 2016). Older literature on Brassica pointed to higher fiber content in brown‐seeded than yellow‐seeded Brassica genotypes (Slominski et al, 1994; Simbaya et al, 1995).…”

Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

“…Singh et al (2016b) also concluded that polyphenols were highly accumulated in hull portion than the cotyledon part. Singh et al (2016a) reported that seed coat color resulted from variation in Changes in the phenolic composition were also reported to occur due to the activation of phenolic metabolism (Khandelwal et al 2010). These changes were dependent on pulse type and germination duration (Lopez-Amoros et al 2006).…”

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

“…Pulses, which include lentils, beans, chickpeas and soybeans provide an important source of proteins, fibres, minerals, vitamins, and bioactive compounds such as polyphenols and other phytochemicals (Giusti et al ., ). A large amount of evidence supports the cardioprotective, anticarcinogenic, anticholesterolemic and antioxidant properties of pulses (López‐Martínez et al ., ; Singh et al ., ). To highlight their present and future importance as nutritious protein‐rich foods, the Food and Agriculture Organization of the United Nations declared 2016 the International Year of Pulses (Vollmann, ).…”