Legumes are valuable sources of tocopherols

Boschin, Giovanna; Arnoldi, Anna

doi:10.1016/j.foodchem.2011.01.124

Cited by 129 publications

(110 citation statements)

References 29 publications

(36 reference statements)

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“…The promotion of grain legumes has been mainly linked to them being rich sources of protein, low in saturated fat, as well as possessing certain important micronutrients (zinc, folate and calcium and tocopherols) [11][12][13]. In this regard, legumes could contribute significantly to diets of rural households if consumed as compliments to starch.…”

Section: Introductionmentioning

confidence: 99%

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Expounding the Value of Grain Legumes in the Semi- and Arid Tropics

2017

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Approximately 70% of the population in the semi-and arid tropics reside in rural areas and depend on agriculture for their livelihood. Crop production is primarily focused on a few starchy staple crops. While this can ensure adequate calories, it inadvertently neglects the need for dietary diversity. Consequently, food and nutritional insecurity remains prevalent in the semi-and arid tropics. We reviewed the legume value chain with the aim to identify opportunities and challenges to unlocking their value and promoting them in the tropics. Several grain legumes are rich in proteins and micronutrients. They also possess adaptability to marginal environmental conditions such as drought and low input systems which typify rural landscapes. Adaptability to abiotic stresses such as drought makes them key to agriculture in areas that will receive less rainfall in the future. However, this potential was currently not being realized due to a range of challenges. Aspects related to their seed systems, production, post-harvest handling and marketing remain relatively under-researched. This was especially true for minor legumes. There is a need for transdisciplinary research which will address the entire value chain, as has been done for major starchy crops. This could also unlock significant economic opportunities for marginalized groups such as women. This will unlock their value and allow them to contribute meaningfully to food and nutrition security as well as sustainable and resilient cropping systems.

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Section: Introductionmentioning

confidence: 99%

“…To date, there has been separate attempts by crop scientists [16][17][18][19][20][21][22] and nutritionists [11][12][13] to address the knowledge gap on legumes. These efforts have been disciplinary and the information is yet to be consolidated so as to make meaningful impact on policy.…”

Section: Introductionmentioning

confidence: 99%

Expounding the Value of Grain Legumes in the Semi- and Arid Tropics

2017

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“…Yoshida et al, (2009) found slightly lower results for δ-tocopherol in adzuki beans. Besides, other studies analyzing common beans (Phaseolus vulgaris) found lower contents of total tocopherols and lower activity of vitamin E than adzuki beans cultivars (Boschin;Arnold, 2011). The isomer α-tocopherol is the most biologically active form of vitamin E (Yada;Lapsley;Huang, 2011), and it is related to the protection of unsaturated lipids present in biological systems, due to its lipophilic characteristic (Taipina et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

et al. 2016

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Azuki beans are small red grains rich in several essential nutrients used in traditional dishes in Asia that, nowadays present many applications around the world. This work aimed at evaluating angularis and niponensis cultivars from south region of Brazil. Both cultivars presented proximal composition similar to literature and the majority fatty acids were 18:2n-6, 16:0 and 18:3n-3. All samples showed polyunsatured fatty acids prevalence and nutritional indices and ratios considered adequate for biological system maintenance of a healthy organism. The grains presented significant contents of tocopherols and vitamin E activity, resulting in a high contribution to the dietary reference intake. Significant contents of iron, manganese and zinc were also found in the azuki beans, and they are very important mainly due to their function as cofactors in metabolic reactions. Phenolic compounds and flavonoids corroborated with other studies and contributed to the antioxidant activity. The principal components multivariate analysis allowed distinguishing the cultivars, and the two principal components could explain 92.28% of data variance.Index terms: Vigna angularis; alpha-linolenic; principal component analysis; vitamin E; antioxidant activity. RESUMOO feijão adzuki consiste de pequenos grãos de cor vermelha, ricos em diversos nutrientes essenciais e que são utilizados em pratos tradicionais na Ásia e, atualmente têm várias aplicações ao redor do mundo. Neste trabalho, objetivou-se avaliar os cultivares angularis e niponensis produzidas na região sul do Brasil. Ambas os cultivares apresentaram valores de composição proximal similares aos encontrados na literatura e os ácidos graxos majoritários foram 18:2n-6, 16:0 e 18:3n-3. Todas as amostras apresentaram prevalência de ácidos graxos poli-insaturados, bem como razões e índices nutricionais adequados. Os grãos apresentaram teores significativos de tocoferóis e atividade de vitamina E, resultando em alta contribuição para a ingestão de referência diária. Concentrações de ferro, manganês e zinco também foram importantes, em razão das suas funções como cofatores em reações metabólicas. Compostos fenólicos e flavonoides corroboraram com outros estudos e contribuíram para atividade antioxidante. A análise multivariada de componentes principais permitiu distinguir as cultivares, e os dois componentes principais selecionados puderam explicar 92,28% da variância total dos dados.Termos para indexação: Vigna angularis; alfa-linolênico; análise de componentes principais; vitamina E; atividade antioxidante.

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“…Its nutritional value was recognized more than 90 years ago by Evans and Bishop (1922). Intake of tocopherols has shown several human health benefits such as the reduction of heart and cardiovascular disease, cancer and antiinflammatory properties (Liu, 2000;Devaraj and Jialal, 2000;Boschin and Arnoldi, 2011;Rizvi et al, 2014). This is mostly because tocopherols are antioxidants and have a physiological role to protect unsaturated lipids against free radicals and oxidation, which are natural processes occuring in biological systems and vegetable oil products (Rizvi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%