Legumes in the Diet

Gutiérrez-Uribe, Janet A.; Guajardo‐Flores, Daniel; López-Barrios, Lidia

doi:10.1016/b978-0-12-384947-2.00420-7

Cited by 6 publications

(5 citation statements)

References 6 publications

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“…Legumes belong to a wide group of plants (family Leguminosae) that are present as different genus and species throughout the world, and they grow under a variety of edaphic and weather conditions. Legume seeds are excellent sources of dietary essential nutrients like protein, complex carbohydrates, minerals and vitamins [1]. In addition to their nutritional value, the specific structure of their nutrients, and the presence of several bioactive components usually grouped under the generic description of non-nutritional compounds, provide legumes with beneficial properties for the management of several pathologies, and confer them great value as functional foods [2].…”

Section: Introductionmentioning

confidence: 99%

Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean (Vigna radiata L.)

et al. 2020

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The use of legumes as functional foods has gained increasing attention for the prevention and treatment of the so called non-communicable diseases that are highly prevalent worldwide. In this regard, biotechnological approaches for the enhancement of legumes’ nutritional and functional value have been extensively employed. In the present study, the process of germination increased several parameters of mung bean (Vigna radiata L.) functionality, including extract yield, total phenolic content and in vitro antioxidant capacity. In addition, 3-day-germinated mung bean proved to be an interesting source of dietary essential minerals and exhibited a greater variety of polyphenolic compounds compared to raw mung bean. These properties resulted in enhanced cytoprotective features of the 3-day mung bean extracts against radical oxygen species in human colorectal (HT29) and monocyte (U937) cell lines. Moreover, the antiproliferative effects were tested in different colon cancer cell lines, T84 and drug-resistant HCT-18, as well as in a non-tumor colon CCD-18 line. Altogether, our results demonstrate that the germination process improves the mung bean’s nutritional value and its potential as a functional food.

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Section: Introductionmentioning

confidence: 99%

Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean (Vigna radiata L.)

et al. 2020

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“…De igual modo, la alta cantidad de fibra dietética, en particular la fibra insoluble encontradas en las legumbres han demostrado tener efectos beneficiosos sobre la salud del sistema digestivo, ayudando a prevenir incluso el cáncer colorectal 43 , así como también el cáncer de próstata y de varios otros tipos de cáncer [39][40][41][42][43][44] . Estas características anticancerígenas han sido asociadas al contenido de fitonutrientes con capacidad antioxidantes de las legumbres [39][40][41][42][43][44][45] .…”

Section: Beneficios Nutricionales De Las Legumbresunclassified

Beneficios Nutricionales, Agroecológicos y Comerciales de las Legumbres

Ríos-Castillo¹,

Acosta²,

Samudio-Núñez³

et al. 2018

Rev. chil. nutr.

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“…Legumes are an important source of protein; dietary fibre; and minerals such as calcium, magnesium, and iron, which are essential for human health [14]. Other legume benefits include antioxidant, antifungal, anti-microbial, anti-inflammatory, anti-hypertensive, anti-diabetic, and anti-cancer effects [15][16][17]. Regular consumption of legumes, specifically the bioactive compounds and phytochemicals present in legumes, can thus prevent age-related disorders [18][19][20] and improve cardiometabolic risk (CMR) factors [21].…”

Section: Introductionmentioning

confidence: 99%

“…Regular consumption of legumes, specifically the bioactive compounds and phytochemicals present in legumes, can thus prevent age-related disorders [18][19][20] and improve cardiometabolic risk (CMR) factors [21]. Moreover, compared with animal protein sources, legumes are affordable and environmentally more sustainable to produce [15][16][17]. In addition, legumes are emerging as a sustainable food source for promoting sustainable diets in future [22,23].…”

Section: Introductionmentioning

confidence: 99%

Associations between Cardiometabolic Risk Factors and Increased Consumption of Diverse Legumes: A South African Food and Nutrition Security Programme Case Study

Mkhize,

Oldewage-Theron,

Napier

et al. 2024

Nutrients

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The programme aimed to improve selected cardiometabolic risk (CMR) variables using a nutritional intervention among farmers who reported hypertensive disorders as hindrances during agricultural activities. The intervention had two case controls (n = 103) [experimental group-EG (n = 53) and control group-CG (n = 50)] which were tracked and whose blood pressure measurements, dietary intake, blood indices for cholesterol concentration and glucose levels from pre- and post-intervention surveys after the baseline survey (n = 112) were analysed. The interval for data collection was 12 weeks (±120 days) after five legume varieties were consumed between 3 and 5 times a day, and servings were not <125 g per at least three times per week. Sixty-five per cent of farmers were above 60 years old, with mean age ranges of 63.3 (SD ± 6.3) years for women and 67.2 (SD ± 6.7) for men. The post-intervention survey revealed that EG blood results indicated nutrient improvement with p <= 0.05 for blood glucose (p = 0.003) and cholesterol (p = 0.001) as opposed to the CG. A trend analysis revealed that cholesterol (p = 0.033) and systolic blood pressure (SBP); (p = 0.013) were statistically significant when comparing genders for all study phases. Interventions focusing on legumes can improve hypertension and cardiovascular disease and fast-track the achievement of SGDs 3 and 12 through community-based programmes.

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Legumes in the Diet

Cited by 6 publications

References 6 publications

Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean (Vigna radiata L.)

Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean (Vigna radiata L.)

Beneficios Nutricionales, Agroecológicos y Comerciales de las Legumbres

Associations between Cardiometabolic Risk Factors and Increased Consumption of Diverse Legumes: A South African Food and Nutrition Security Programme Case Study

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