Situación de las legumbres en Chile: Una mirada agronómica

G, Cecilia Baginsky; C., Luz Ramos

doi:10.4067/s0717-75182018000200021

Cited by 7 publications

(7 citation statements)

References 19 publications

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“…The top chickpea producing countries in the world are India, Australia, Pakistan, Turkey, and Mexico [11]. In Chile, chickpea is a marginal crop, yielding on average 0.86 t/ha and a surface grown of 409 ha, which is mainly cultivated in the rainfed area of Central Chile, according to the data of the 2015/2016 season [22].…”

Section: Introductionmentioning

confidence: 99%

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits

Camargo

Favero

Morzelle

et al. 2019

IJMS

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Legume seeds are rich sources of protein, fiber, and minerals. In addition, their phenolic compounds as secondary metabolites render health benefits beyond basic nutrition. Lowering apolipoprotein B secretion from HepG2 cells and decreasing the level of low-density lipoprotein (LDL)-cholesterol oxidation are mechanisms related to the prevention of cardiovascular diseases (CVD). Likewise, low-level chronic inflammation and related disorders of the immune system are clinical predictors of cardiovascular pathology. Furthermore, DNA-damage signaling and repair are crucial pathways to the etiology of human cancers. Along CVD and cancer, the prevalence of obesity and diabetes is constantly increasing. Screening the ability of polyphenols in inactivating digestive enzymes is a good option in pre-clinical studies. In addition, in vivo studies support the role of polyphenols in the prevention and/or management of diabetes and obesity. Soybean, a well-recognized source of phenolic isoflavones, exerts health benefits by decreasing oxidative stress and inflammation related to the above-mentioned chronic ailments. Similar to soybeans, chickpeas are good sources of nutrients and phenolic compounds, especially isoflavones. This review summarizes the potential of chickpea as a substitute for soybean in terms of health beneficial outcomes. Therefore, this contribution may guide the industry in manufacturing functional foods and/or ingredients by using an undervalued feedstock.

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Section: Introductionmentioning

confidence: 99%

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits

Camargo

Favero

Morzelle

et al. 2019

IJMS

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“…This plant has its primary origin in Mesoamerica, being also domesticated in the Southern Andes region for at least 7000 years [1], [2]. In Chile, the predominating genetic variety is Los Andes del Sur [3] and the cultivation of legumes is located in the south-central part of the country, the BioBío region (formerly eighth region of Chile) being the one with the largest number of hectares planted, of which 40% corresponds to beans [4]. Alas, local economic constraints do not allow competing with countries such as Canada that is one of the main exporters of legumes worldwide.…”

Section: Introductionmentioning

confidence: 99%

“…[5]- [7]. However, it is also interesting to consider its benefits in agriculture, with its high nitrogen fixing activity, contribution of organic matter and reduction of pests in soils, as well as its low water consumption whilst obtaining calories, proteins and fats compared to other crops or animal products [4].…”

Section: Introductionmentioning

confidence: 99%

EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )

Poblete

Rebolledo

Barrera

et al. 2020

J. Chil. Chem. Soc.

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The family of Fabaceae has been fundamental into the traditional nutrition in South America, including Chile, however in this country has reduce consumption of legumes between children in school age. This investigation pursued establish the impact over nutritional and no nutritional composition of chilean beans (Phaseolus vulgaris) exposed to cook and germination. The results obtained has shown the cooked samples has decreased the contain of iron and also diminished in total minerals from ashes analysis, instead the germinated samples increased both. Total proteins determined by Kjeldahl method exhibit no change for cooked and germinated beans in relation to control without treatment, while phytic acid increased and lectins decreased with the action of cook or germination of P.vulgaris. All the analysis was supported by statistical assessment and suggest the beans germination is a good alternative to improve the variety of recipes available to prepare beans in other attractive presentations on the subject of promote the children intake.

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“…Los que residían en área rural, presentaron mayor probabilidad de cumplimiento, resultado que se mantuvo independiente del sexo. Esto podría estar relacionado con la producción local de estos alimentos y al bajo costo de ellos 33 . Resultados similares reportó la ENCA 2010, señalando un aumento de 4,1 g/día en habitantes de zonas rurales, respecto de urbanas(17,7 a 21,8 g/día) 18 .…”

Section: Discussionunclassified

Caracterización del consumo de legumbres en población chilena: resultados de la Encuesta Nacional de Salud 2016-2017

Ramírez‐Alarcón¹,

Labraña²,

Martorell³

et al. 2021

Rev. méd. Chile

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Situación de las legumbres en Chile: Una mirada agronómica

Cited by 7 publications

References 19 publications

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits

EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )

Caracterización del consumo de legumbres en población chilena: resultados de la Encuesta Nacional de Salud 2016-2017

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