Fiber, Protein, and Lupin-Enriched Foods: Role for Improving Cardiovascular Health

Antioxidant activities and characterisation of polysaccharides isolated from the seeds of Lupinus angustifolius

“…Hence, they have strong potential to be used as natural antioxidants. The tremendous health benefits of lupin kernel fibre already known in the literature (Belski, 2012) together with the observed antioxidant activities of lupin derived polysaccharides strongly points to their beneficial utilisation. Blue lupin polysaccharides are therefore strong candidates for nutraceutical applications.…”

“…Lupin has been very valuable crop for Australian farmers in terms of rotational crop for nitrogen fixation in wheat fields and hence has become one of the major grain crops in the country. As a result, over 1 million tons of blue lupin grains are produced annually in Western Australia alone (Belski, 2012). Lupin crop also has global importance with significant production in Mediterranean area, South America and Europe (Martínez-Villaluenga et al, 2006).…”

“…However, most of the lupin seeds are used for animal feed and less than 4% is consumed globally as human food (Belski, 2012). Considering the fact that lupin seeds have excellent nutritional value with high protein, high fibre (non-starch polysaccharides) and low fat content, there is a huge industrial potential for this produce (Sujak et al, 2006).…”

“…Major health benefits of the sweet lupin based food include: lowering of blood pressure, improved bowel function, stimulation of growth of colonic microbiota, lower risk of colon cancer, controls blood glucose levels and improves cardiovascular health (Belski, 2012;Johnson et al, 2006;Lee et al, 2009;Smith et al, 2006;Yang et al, 2010).…”

Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review

“…Lupinus is a large and diverse genus in the legume family, with 4 species having gained agricultural importance: L. angustifolis, L. albus, L. luteus, and L. mutabilis. Along with the rest of the legume family, they are rich in protein content, very similar to soybean's, but they have lower oil content (Belski 2012). Lupin proteins, which may correspond to 35% to 40% of the dry weight (Sujak and others 2006), are mostly composed of albumins and globulins (approximately a 1-to-9 ratio) (Duranti and others 2008;others 2010, 2012).…”