Strategies for Enhancing Phytonutrient Content in Plant‐Based Foods

Santos, Carla S.; Benkeblia, Noureddine; Vasconcelos, Marta W.

doi:10.1002/9781119079972.ch5

Cited by 4 publications

(3 citation statements)

References 212 publications

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“…Pulses are grain-legume crops harvested for dry grain and include beans, lentils (Lens culinaris), chickpeas (Cicer arietinum) and peas (FAO 1994). Their food use is increasingly supported by the promotion of healthy lifestyle and diets in order to prevent cancer, cardiovascular diseases, diabetes and obesity (Santos et al 2017). The year 2016 was declared by the United Nations as the International Year of Pulses, with the aims of implementing a plan of action to increase awareness of the importance of legumes to human health, and increasing production and consumption of pulses (FAO 2015).…”

Section: Introductionmentioning

confidence: 99%

Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

et al. 2018

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Development of food products from legume flours is increasing. Seed and flour characteristics must be analysed for selection of the best screening quality traits. With this purpose, germplasm collections of faba bean (Vicia faba), chickpea (Cicer arietinum), lentil (Lens culinaris) and grass pea (Lathyrus sativus) were evaluated for their physico-chemical, pasting and cooking characteristics. The accessions were grouped accordingly to several seed traits (size, shape, colour, variety and surface) that affected final viscosity, cooking time, hydration capacity and seed weight. In general, seed weight was correlated with hydration capacity. Among species, faba bean revealed higher values of pasting parameters. Cooking time was significantly negatively correlated with final viscosity (–0.298) and positively correlated with seed weight (0.601). The general variance was analysed by using principal component analysis, which allowed identification of specific accessions with important traits such as higher protein or fibre content, hydration capacity or seed weight.

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Section: Introductionmentioning

confidence: 99%

Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

et al. 2018

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“…Its reduction is possible due to the low glycemic index of legumes (avoid peaks in blood glucose), their high fiber content, and the presence of the non-nutrients (phytosterols, saponins, and lectins, among others; Duranti, 2006 ). Besides, legumes also improve the microbial diversity of gut, colon health, oxidative stress, inflammatory status, and even help to reduce cancer ( Santos et al, 2017 ; Mirmiran et al, 2018 ; Mullins and Arjmandi, 2021 ; Ferreira et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Widening the Perspectives for Legume Consumption: The Case of Bioactive Non-nutrients

et al. 2022

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Legume grains have provided essential nutrients in human diets for centuries, being excellent sources of proteins, carbohydrates, fatty acids, and fibers. They also contain several non-nutrients that historically have been connotated as toxic but that in recent years have been shown to have interesting bioactive properties. The discussion on the role of bioactive non-nutrients is becoming more important due to increasing science-based evidence on their potential antioxidant, hypoglycemic, hypolipidemic, and anticarcinogenic properties. At a time when legume-based products consumption is being strongly promoted by national governments and health authorities, there is a need to clearly define the recommended levels of such non-nutrients in human diets. However, there is insufficient data determining the ideal amount of non-nutrients in legume grains, which will exert the most positive health benefits. This is aligned with insufficient studies that clearly demonstrate if the positive health effects are due to the presence of specific non-nutrients or a result of a dietary balance. In fact, rather than looking directly at the individual food components, most nutritional epidemiology studies relate disease risk with the food and dietary patterns. The purpose of this perspective paper is to explore different types of non-nutrients present in legume grains, discuss the current evidence on their health benefits, and provide awareness for the need for more studies to define a recommended amount of each compound to identify the best approaches, either to enhance or reduce their levels.

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“…At the ripening stage,the dark green fruits of the two mutants become dark red, this dark red color is mainlydue to elevated levels of carotenoids of which lycopene is the most important. There are many approaches to improve nutritional qualities of tomato such as genetic engineering (6,10) breeding for quantitative traits and breeding of qualitative traits using traditional methods (10) . In this study,the classical approachwas used breeding of qualitative traits to bring two recessive genes to ensure their traits stability, compared to quantitative traits breeding which mostly segregate and the genetic engineering which has many disadvantages.…”

Section: Introductionmentioning

confidence: 99%

High pigments and atroviolacea double mutant of tomato (Solanum lycopersicum) with high pigments content

Alhammadi

2017

Univ. Aden J. Nat. and Appl. Sc.

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Tomato is known to contain nutritional components with several types of health-promoting actions. Lycopene which is an antioxidant present in tomatoes has been identified as being responsible for the beneficial effect of tomatoes. With the aim of increasing the antioxidants contents of tomato, two dark fruited single recessive mutants were crossed to produce double mutant with higher antioxidants contents. The high pigment (hp) mutant of tomato characterized by dark green fruits, when it is immature and deep red mature fruit which is a monogenic mutant of tomato, was crossed with atroviolacea (atv) monogenic non-allelic mutant which had the same phenotype. Although it was easy to distinguish the hpatv segregating double mutant in the f2 generation, the conformation of the hpatv double mutant was made genetically. The double mutant showed darker phenotype in stem, leaves,and much darker fruits due to higher pigments content. The double mutant qualitatively showed higher pigments content which is of great nutritional value the detailed estimation of the quantitative differences in pigments of the wild type, singlemutants and constructed mutant is recommended.

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Strategies for Enhancing Phytonutrient Content in Plant‐Based Foods

Cited by 4 publications

References 212 publications

Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

Relationship between seed traits and pasting and cooking behaviour in a pulse germplasm collection

Widening the Perspectives for Legume Consumption: The Case of Bioactive Non-nutrients

High pigments and atroviolacea double mutant of tomato (Solanum lycopersicum) with high pigments content

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