Nutritional and pharmacological potentials of orphan legumes: Subfamily faboideae

Ogbole, Omonike O.; Akin-Ajani, Olufunke D.; Ajala, Tolulope O.; Ogunniyi, Queeneth A.; Fettke, Joerg; Odeku, Oluwatoyin A.

doi:10.1016/j.heliyon.2023.e15493

Cited by 6 publications

(3 citation statements)

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“…Alkaloids are mainly used by plants for defense against microorganisms and insects by producing allelopathically active chemicals [47]. Alkaloids have a restraining effect on the topoisomerase enzyme, leading to stalled DNA replication and cell death, and have various pharmacological activities, including anti-cancer properties, apart from anti-bacterial and anti-inflammatory effects [48]. Alkaloids derived from plants have significant efficacy in the suppression of oncogenesis.…”

Section: Alkaloidsmentioning

confidence: 99%

Phytochemicals as Immunomodulatory Molecules in Cancer Therapeutics

Paudel,

Mishra,

Agarwal

2023

Pharmaceuticals

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Phytochemicals are natural plant-derived products that provide significant nutrition, essential biomolecules, and flavor as part of our diet. They have long been known to confer protection against several diseases via their anti-inflammatory, immune-regulatory, anti-microbial, and several other properties. Deciphering the role of phytochemicals in the prevention, inhibition, and treatment of cancer—unrestrained cell proliferation due to the loss of tight regulation on cell growth and replication—has been the focus of recent research. Particularly, the immunomodulatory role of phytochemicals, which is pivotal in unchecked cell proliferation and metastasis, has recently been studied extensively. The immune system is a critical component of the tumor microenvironment, and it plays essential roles in both preventing and promoting oncogenesis. Immunomodulation includes stimulation, amplification, or inactivation of some stage(s) of the immune response. Phytochemicals and their products have demonstrated immune regulation, such as macrophage migration, nitric oxide synthase inhibition, lymphocyte, T-cell, and cytokine stimulation, natural killer cell augmentation, and NFκB, TNF, and apoptosis regulation. There is a dearth of extensive accounts of the immunomodulatory effects of phytochemicals in cancer; thus, we have compiled these effects with mechanistic aspects of dietary phytochemicals in cancer, highlighting promising candidates and ongoing clinical trials on immunotherapeutic strategies to mitigate oncogenesis.

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Section: Alkaloidsmentioning

confidence: 99%

Phytochemicals as Immunomodulatory Molecules in Cancer Therapeutics

Paudel,

Mishra,

Agarwal

2023

Pharmaceuticals

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“…In 2021, the production of legume seeds reached 88.97 million tons [23]. Legume seeds are a valuable source of food for people worldwide [24][25][26][27][28][29]. They are a good source of protein, dietary fiber, minerals, vitamins, and bioactive phenolic compounds [30][31][32][33][34].…”

Section: Introductionmentioning

confidence: 99%

“…Some of the most popular and commonly consumed legume seeds include peas, beans, broad beans, chickpeas, and lentils. Others, such as cowpeas, lupines, vetches, lentil vetches, or white lupines, are still underappreciated [27,29].…”

Section: Introductionmentioning

confidence: 99%

Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties

et al. 2023

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Legume seeds, such as grass pea, yellow lupine, and narrow-leaf lupine, are highly nutritious and offer a wide range of health benefits. The objective of this research was to explore the possibility of partially replacing wheat flour (at levels of 10, 15, 20, and 25%) with flour derived from these legume seeds in sourdough wheat bread and examine its impact on the physicochemical and sensory properties of the bread. The physical properties of the dough were also assessed. The substitution of wheat flour with ground legume seeds resulted in increased water absorption (from 54.1 to 63.5%) and prolonged dough development time (from 2.0 to 13.5 min). Ground lupine seeds reduced the volume of the bread and increased its crumb density, consequently making the bread harder. The most significant increase in hardness was observed when narrow-leaf lupine flour was added to the wheat flour (from 8.4 to 22.5 N). Narrow-leaf lupine had the greatest impact on enhancing the protein content in the enriched bread (from 11.5 to 20%), while yellow lupine caused the highest increase in fiber content (from 1.9 to 6.9%). The proposed additives slightly but significantly (p < 0.05) increased the antioxidant activity and phenolic content in the bread samples. Importantly, for all legume seeds, replacing up to 15% of the wheat flour allowed the production of bread with high consumer acceptability.

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