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Book Details
Abstract
Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural antioxidants can protect us against oxidative stress that is closely associated with cancer and cardiovascular disease. Legumes are a valuable source of bioactive compounds such as phenolic compounds, peptides and non-nutritional factors. They are rich in several important micronutrients, including potassium, magnesium, folate, iron, and zinc, and are an important source of protein in vegetarian diets. They are among the only plant foods that provide significant amounts of the amino acid, lysine. Commonly consumed legumes are also rich in total and soluble fibre as well as in resistant starch.
This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes. The international spread of contributors will describe the key factors that influence consumer acceptance of legumes in the diet, as well as the known functional properties of legumes and legume based food products. It will serve as an excellent and up-to-date reference for food scientists, food chemists, researchers in human nutrition, dietetics and the chemistry of natural compounds.
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Cover | Cover | ||
| Legumes: Nutritional Quality, Processing and Potential Health Benefits | i | ||
| Preface | v | ||
| Contents | vii | ||
| Part I - Introduction | 1 | ||
| Chapter 1 - Legumes: An Overview | 3 | ||
| 1.1 Introduction | 3 | ||
| 1.2 Nutritional Quality of Legume Seeds | 5 | ||
| 1.3 Legumes and Their Associated Health Benefits | 11 | ||
| 1.3.1 Legumes, Diabetes and the Metabolic Syndrome | 11 | ||
| 1.3.2 Legumes and Cardiovascular Diseases | 12 | ||
| 1.3.3 Legumes and Cancer | 13 | ||
| 1.4 Conclusion | 14 | ||
| References | 14 | ||
| Part II - Bioactive Compounds of Legumes | 19 | ||
| Chapter 2 - Leguminous Seeds as a Source of Phenolic Acids, Condensed Tannins, and Lignans | 21 | ||
| 2.1 Introduction | 21 | ||
| 2.2 Phenolic Acids | 22 | ||
| 2.2.1 Chemical Structure | 22 | ||
| 2.2.2 Biological Activity | 22 | ||
| 2.2.3 Antioxidant Activity | 24 | ||
| 2.2.4 Content in Legumes | 24 | ||
| 2.2.5 Changes in Content of Phenolic Acids in Leguminous Seeds During Technological Processing and Germination | 30 | ||
| 2.3 Condensed Tannins (Proanthocyanidins) | 30 | ||
| 2.3.1 Chemical Structure | 30 | ||
| 2.3.2 Biological Activity | 32 | ||
| 2.3.3 Antioxidant Activity | 32 | ||
| 2.3.4 Content in Legumes | 33 | ||
| 2.3.5 Changes in the Content of Phenolic Acids in Leguminous Seeds During Technological Processing and Germination | 37 | ||
| 2.4 Lignans | 38 | ||
| 2.4.1 Chemical Structure | 38 | ||
| 2.4.2 Biological Activity | 38 | ||
| 2.4.3 Antioxidant Activity | 39 | ||
| 2.4.4 Content in Leguminous Seeds | 40 | ||
| References | 43 | ||
| Chapter 3 - Phenolic Compounds: Flavonoids in Legumes | 49 | ||
| 3.1 Importance of the Fabaceae Family | 49 | ||
| 3.1.1 Historic and Biological Aspects | 49 | ||
| 3.1.2 Economic and Nutritional Interest | 50 | ||
| 3.2 Flavonoids Importance in the Plant Kingdom | 51 | ||
| 3.3 Species of Cultural and Economic Interest in the Fabaceae Family | 53 | ||
| 3.4 Variation of Flavonoids in Fabaceae Species | 55 | ||
| 3.4.1 Beneficial Effects and Physiological Roles of the Most Abundant Flavonoids in Legumes | 55 | ||
| 3.4.2 Identification and Characterization of Flavonoids in Different Fabaceae Species | 59 | ||
| 3.5 Conclusions | 77 | ||
| Acknowledgements | 78 | ||
| References | 79 | ||
| Chapter 4 - Role of Dietary Fiber in Legumes | 84 | ||
| 4.1 What is Meant by Dietary Fiber | 84 | ||
| 4.2 Dietary Fiber in Legumes | 86 | ||
| 4.3 Effects of Processing on Legume Dietary Fiber | 90 | ||
| 4.4 Physicochemical Properties of Legume Dietary Fiber | 94 | ||
| 4.4.1 Particle Size, Porosity, Surface Area Characteristics and Bulk Density | 94 | ||
| 4.4.2 Viscosity and Gel-forming Ability | 95 | ||
| 4.4.3 Hydration Properties | 95 | ||
| 4.4.4 Oil and Organic Molecule Binding Capacity | 96 | ||
| 4.4.5 Mineral Binding and Cation Exchange Capacity | 97 | ||
| 4.5 Health Benefits of Dietary Fiber | 97 | ||
| 4.5.1 Digestive System | 98 | ||
| 4.5.2 Cancer Prevention | 98 | ||
| 4.5.3 Reducing Glycemic Response | 98 | ||
| 4.5.4 Body Weight Management | 99 | ||
| 4.5.5 Control of Arterial Blood Pressure | 99 | ||
| 4.5.6 Cholesterol Lowering | 100 | ||
| 4.5.7 Gut Microbiota and Prebiotic Effects | 100 | ||
| 4.6 Food Applications of Legume Fibers | 100 | ||
| 4.7 Conclusion | 101 | ||
| References | 102 | ||
| Chapter 5 - Legume Bioactive Peptides | 106 | ||
| 5.1 Introduction | 106 | ||
| 5.2 Common Beans (Phaseolus vulgaris) | 107 | ||
| 5.3 Lentils (Lens culinaris) | 110 | ||
| 5.4 Peanuts (Arachis hypogaea) | 115 | ||
| 5.5 Chickpea (Cicer arietinum) | 115 | ||
| 5.6 Pea (Pisum sativum) | 119 | ||
| 5.7 Concluding Remarks | 126 | ||
| References | 126 | ||
| Chapter 6 - Melatonin | 129 | ||
| 6.1 Melatonin as a Bioactive Molecule in Plants | 129 | ||
| 6.1.1 Structure and Physicochemical Properties of Melatonin and Its Metabolites | 130 | ||
| 6.1.2 Biosynthesis and Mechanism of Action | 132 | ||
| 6.1.3 Role of Melatonin in Higher Plants | 133 | ||
| 6.1.3.1 Melatonin as a Biological Circadian Cycle Regulator | 133 | ||
| 6.1.3.2 Melatonin as a Plant Growth Regulator | 134 | ||
| 6.1.3.3 Melatonin as a Biotic and Abiotic Antistressor | 135 | ||
| 6.1.3.4 Melatonin as an Antioxidant | 135 | ||
| 6.2 Dietary Sources of Melatonin | 135 | ||
| 6.2.1 Analysis of Melatonin in Food | 135 | ||
| 6.2.2 Melatonin in Plant-based Food | 136 | ||
| 6.2.2.1 Melatonin in Plants | 136 | ||
| 6.2.2.2 Melatonin in Food and Processed Food | 137 | ||
| 6.2.2.3 Melatonin Bioavailability | 139 | ||
| 6.3 Melatonin and Legumes | 140 | ||
| 6.3.1 Melatonin in Raw Legumes | 144 | ||
| 6.3.1.1 Melatonin and Environmental Stresses in Legumes | 144 | ||
| 6.3.1.2 Effect of Legume Germination on Melatonin and Plant Tissues | 145 | ||
| 6.3.2 Melatonin Legume Intake | 146 | ||
| References | 146 | ||
| Chapter 7 - Non-nutritional Factors: Lectins, Phytic Acid, Proteases Inhibitors, Allergens | 152 | ||
| 7.1 Introduction | 152 | ||
| 7.2 Lectins | 153 | ||
| 7.3 Phytic Acid | 156 | ||
| 7.3.1 Effect of Non-thermal Processing on Inositol Phosphates Content | 158 | ||
| 7.3.2 Effect of Thermal Processing on Inositol Phosphates Content | 160 | ||
| 7.4 Protease Inhibitors | 161 | ||
| 7.4.1 Inactivation of Protease Inhibitors | 163 | ||
| 7.4.2 Nutritional and Physiological Effects of Protease Inhibitors | 164 | ||
| 7.5 Allergens | 165 | ||
| 7.5.1 Effect of Thermal Processing on Legume Allergens | 166 | ||
| 7.5.2 Effect of Enzymatic Digestion on Legume Allergens | 169 | ||
| Acknowledgements | 170 | ||
| References | 170 | ||
| Part III - Processing of Legumes: Changes of Bioactive Compounds | 177 | ||
| Chapter 8 - Obtaining, Chemically Characterizing and Nutritionally Evaluating Seasonal Legume Sprouts as a Feed Alternative | 179 | ||
| 8.1 Legumes: A Nutritional Alternative for Sustainable Development | 179 | ||
| 8.2 Legumes as an Alternative for Production of Protein of Animal Origin | 181 | ||
| 8.3 Obtaining and Physico-chemically Characterizing Legume Sprouts | 182 | ||
| 8.4 Changes in the Content of Antinutritional Factors and Antioxidant Activity During the Germination Process | 188 | ||
| 8.5 Biological Assessment of Germinated and Non-germinated Grains in Rats as an Experimental Model and in Broilers as a Species o... | 189 | ||
| References | 192 | ||
| Chapter 9 - Impact of Fermentation on the Nutritional Quality, Bioactive Compounds and Potential Health Properties of Legumes | 196 | ||
| 9.1 Introduction | 196 | ||
| 9.2 Traditional Fermented Legumes Around the World | 198 | ||
| 9.3 Modifications in Legume Composition by Fermentation and Associated Health Benefits | 199 | ||
| 9.4 Fermentation of Legumes is an Ancient Technology for Modern Times | 205 | ||
| Acknowledgements | 209 | ||
| References | 209 | ||
| Chapter 10 - Thermal Processing of Legumes | 215 | ||
| 10.1 Introduction | 215 | ||
| 10.2 Thermal Treatments | 216 | ||
| 10.2.1 Cooking | 217 | ||
| 10.2.2 Roasting | 218 | ||
| 10.2.3 Autoclaving | 218 | ||
| 10.2.4 Microwave Cooking | 219 | ||
| 10.2.5 Extrusion | 219 | ||
| 10.3 Effect of Thermal Processing on the Nutritional Quality of Legumes | 220 | ||
| 10.3.1 Impact on Protein | 220 | ||
| 10.3.2 Impact on the Carbohydrate Fraction (Starch) | 221 | ||
| 10.3.3 Impact on Dietary Fibre | 222 | ||
| 10.3.4 Impact on Phenolic Compounds | 223 | ||
| 10.3.5 Impact of Non-nutritional Factors | 224 | ||
| 10.3.6 Impact on Allergens | 225 | ||
| 10.4 Impact of Thermal Processing on the Techno-functional Properties of Legumes | 226 | ||
| 10.5 Concluding Remarks | 228 | ||
| Acknowledgements | 228 | ||
| References | 228 | ||
| Chapter 11 - Innovative Legume Foods | 235 | ||
| 11.1 Significance of Legume Foods in Human Diet | 235 | ||
| 11.2 Chemical Composition of the Most Important Legume Crops | 237 | ||
| 11.3 New Legume-based Food Products | 241 | ||
| 11.4 Processing Techniques in the Food Industry Regarding Legume-based Foods | 246 | ||
| 11.5 Practices that Reduce Antinutrient Contents to Provide Safe Legume-based Food Production | 250 | ||
| 11.6 Future Prospects | 251 | ||
| 11.7 Conclusion | 251 | ||
| Acknowledgements | 252 | ||
| References | 252 | ||
| Part IV - Health Benefits Of Legumes | 261 | ||
| Chapter 12 - Legumes and Oxidative Stress | 263 | ||
| 12.1 Oxidative Stress | 263 | ||
| 12.2 Antioxidant Potential of Phenolic Compounds in Legumes | 266 | ||
| 12.3 Antioxidant Potential of Legume Proteins | 269 | ||
| 12.4 Antioxidant Potential of Legume Carotenoids and Tocopherols | 272 | ||
| 12.5 Non-digestible Fermentable Components and Oxidative Stress | 273 | ||
| 12.6 Legume Consumption and Gut Health | 273 | ||
| 12.7 Germination of Legumes and Antioxidant Activity | 274 | ||
| 12.8 Conclusions and Perspectives | 276 | ||
| References | 276 | ||
| Chapter 13 - Legumes and Inflammation | 282 | ||
| 13.1 Inflammation | 282 | ||
| 13.1.1 Cytokines in Inflammation | 284 | ||
| 13.1.2 Cyclooxygenase in Inflammation | 285 | ||
| 13.1.3 Nitric Oxide in Inflammation | 286 | ||
| 13.2 Inflammation Processes Regulated by Phytonutrients | 286 | ||
| 13.2.1 Consumption of Legume-based Diets | 286 | ||
| 13.2.2 Legume Crude Extracts | 288 | ||
| 13.2.3 Polyphenols | 290 | ||
| 13.2.4 Proteins and Peptides | 292 | ||
| 13.2.5 Saponins | 292 | ||
| 13.3 Future Trends in Legume Phytonutrients with Anti-inflammatory Activity | 293 | ||
| References | 297 | ||
| Chapter 14 - Legumes and Obesity | 304 | ||
| 14.1 Introduction | 304 | ||
| 14.2 Pulse Nutrients and Obesity Management | 307 | ||
| 14.3 Pulse Consumption and Reduction of Energy Intake | 309 | ||
| 14.3.1 Pulse Consumption and Lower Caloric Intake | 309 | ||
| 14.3.2 Pulse Consumption and Reduced Bioavailability of Calories | 311 | ||
| 14.3.3 Pulse Consumption and Satiety | 312 | ||
| 14.4 Pulse Consumption Increases Energy Expenditure and Nutrient Oxidative Metabolism | 315 | ||
| 14.5 Pulse Consumption and Changes in Fat Deposition | 317 | ||
| 14.6 Legumes and the Evolution of Dietary Guidelines and Consumption | 319 | ||
| 14.7 Conclusion | 321 | ||
| Acknowledgement | 321 | ||
| References | 321 | ||
| Chapter 15 - Legumes and Cancer | 324 | ||
| 15.1 Introduction | 324 | ||
| 15.2 Cancer | 325 | ||
| 15.2.1 Hallmarks of Cancer and Tumor Microenvironment | 325 | ||
| 15.2.1.1 Tumor Microenvironment | 327 | ||
| 15.2.2 Risk Factors in Cancer | 327 | ||
| 15.2.2.1 Diet and Cancer | 328 | ||
| 15.3 Legumes and Cancer | 329 | ||
| 15.3.1 Nutritional Properties of Legumes: Macronutrients and Vitamins | 331 | ||
| 15.3.2 Legume Consumption as Part of a Healthy Diet | 332 | ||
| 15.3.2.1 Diabetes | 333 | ||
| 15.3.2.2 CVD | 334 | ||
| 15.3.2.3 Obesity | 334 | ||
| 15.3.2.4 Gut Health | 335 | ||
| 15.3.3 Bioactive Compounds in Legumes | 336 | ||
| 15.3.3.1 Protease Inhibitors (Bowman–Birk Protease Inhibitors) | 337 | ||
| 15.3.3.2 Lectins (Agglutinins) | 337 | ||
| 15.3.3.3 Phenolic Compounds | 338 | ||
| 15.3.3.4 Phytosterols | 340 | ||
| 15.3.3.5 Saponins | 340 | ||
| 15.3.3.6 Phytic Acid | 341 | ||
| 15.4 Concluding Remarks | 342 | ||
| Acknowledgements | 342 | ||
| References | 342 | ||
| Subject Index | 350 |