Nutritional and health properties of pulses

Abstract

Pulses represent one of the most important food categories that have been extensively used as staple foods to cover basic protein and energy needs throughout the history of humanity. In addition to their low lipid and high dietary fibre content, emerging evidence stresses the importance of pulses as carriers of several constituents of potential biological importance, including enzyme inhibitors, lectins, phytates, oxalates, polyphenols, saponins and phytosterols. Investigations in humans suggest that pulses may contribute to human health and wellbeing, mostly through prevention of coronary heart disease and possibly diabetes. The mechanisms responsible for this apparently protective role may include a favourable influence on blood lipids and glucose. The nutritional value of pulses, which are a key component of the traditional Mediterranean diet, is not generally recognised and is frequently under-appreciated.

Horse gram- an underutilized nutraceutical pulse crop: a review

“…The formation of flatus in human is due to absence of an enzyme α-galactosidase in the digestive tract (Reddy et al 1984). These oligosaccharides eventually fermented in the large bowel by the action of anaerobic bacteria of clostridia group to produce gases (CO 2 , H 2 , CH 4 , H 2 S and NH 2 ) and short-chain fatty acids (Dilis and Trichopoulou 2009). However, these oligosaccharides can be used as sources of non-digestible carbohydrates, which not only promote several beneficial physiological effects but can also selectively stimulate the growth of the colon microflora and act as prebiotics (Gupta and AbuGhannam 2012).…”

Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses

“…It is also a good source of carbohydrates, minerals and trace elements . Besides nutrition, chickpea also has antioxidant phytochemicals and activity that could contribute to the prevention of cancer, neurodegenerative and cardiovascular diseases, when properly processed …”

“…9 Besides nutrition, chickpea also has antioxidant phytochemicals and activity that could contribute to the prevention of cancer, neurodegenerative and cardiovascular diseases, when properly processed. 10,11 Lathyrus sativus (white pea) is probably the oldest crop cultivated in Europe. 12 It is widely consumed in developing countries of Mediterranean area, Asia and Africa, being as the previous mentioned species a good source of proteins, carbohydrates 13,14 and antioxidant compounds.…”

Legume Consumption and Colorectal Adenoma Risk: A Meta-Analysis of Observational Studies

“…Regarded as “poor man’s meat”, legumes such as peas, beans, lentils, chickpeas and soybeans are not only rich in protein, but also significant sources of dietary fiber, resistant starch, folate, selenium, saponins, protease inhibitors, lectins, phytates and isoflavones with potential anticancer effects [3]. Legumes have played an important role in the traditional diets of Asia, South America and the Middle East for thousands of years, but their consumption is limited in western developed countries, where foods of animal origin constitute the staple diet [4].…”