Legumes: Nutritional Quality, Processing and Potential Health Benefits
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.
Legumes: Nutritional Quality, Processing and Potential Health Benefits, The Royal Society of Chemistry, 2019.
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CHAPTER 1: Legumes: An Overviewp1-18ByM. A. Martín-CabrejasM. A. Martín-CabrejasInstituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Universidad Autónoma de MadridMadridSpain[email protected]Departamento de Química Agrícola y Bromatología, Facultad de Ciencias, Universidad Autónoma de MadridMadridSpainSearch for other works by this author on:
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CHAPTER 2: Leguminous Seeds as a Source of Phenolic Acids, Condensed Tannins, and Lignansp19-48ByR. Amarowicz;R. AmarowiczInstitute of Animal Reproduction and Food Research, Department of Chemical and Physical Properties of Food10 Tuwima StreetOlsztyn10-748Poland[email protected]Search for other works by this author on:R. B. PeggR. B. PeggThe University of Georgia, College of Agricultural and Environmental Sciences100 Cedar StreetAthensGA30602-2610USASearch for other works by this author on:
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CHAPTER 3: Phenolic Compounds: Flavonoids in Legumesp49-83ByM. I. Dias;M. I. DiasCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia5300-253 BragançaPortugal[email protected]Search for other works by this author on:M. Carocho;M. CarochoCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia5300-253 BragançaPortugal[email protected]Search for other works by this author on:L. Barros;L. BarrosCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia5300-253 BragançaPortugal[email protected]Search for other works by this author on:I. C. F. R. FerreiraI. C. F. R. FerreiraCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia5300-253 BragançaPortugal[email protected]Search for other works by this author on:
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CHAPTER 4: Role of Dietary Fiber in Legumesp84-105ByV. Benítez;V. BenítezInstituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Universidad Autónoma de MadridMadridSpain[email protected]Departamento de Química Agrícola y Bromatología, Facultad de Ciencias, Universidad Autónoma de MadridMadridSpainSearch for other works by this author on:R. M. Esteban;R. M. EstebanInstituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Universidad Autónoma de MadridMadridSpain[email protected]Departamento de Química Agrícola y Bromatología, Facultad de Ciencias, Universidad Autónoma de MadridMadridSpainSearch for other works by this author on:M. A. Martín-CabrejasM. A. Martín-CabrejasInstituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Universidad Autónoma de MadridMadridSpain[email protected]Departamento de Química Agrícola y Bromatología, Facultad de Ciencias, Universidad Autónoma de MadridMadridSpainSearch for other works by this author on:
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CHAPTER 5: Legume Bioactive Peptidesp106-128ByL. Mojica;L. MojicaTecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de JaliscoA. C., CIATEJ44270GuadalajaraMexicoSearch for other works by this author on:E. Gonzalez de MejiaE. Gonzalez de MejiaDepartment of Food Science and Human Nutrition, University of Illinois at Urbana-ChampaignUrbanaIL61801USA[email protected]Search for other works by this author on:
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CHAPTER 6: Melatoninp129-151ByY. Aguilera;Y. AguileraInstituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Universidad Autónoma de MadridMadridSpain[email protected]Departamento de Química Agrícola y Bromatología, Facultad de Ciencias, Universidad Autónoma de MadridMadridSpainSearch for other works by this author on:M. Rebollo-Hernanz;M. Rebollo-HernanzInstituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Universidad Autónoma de MadridMadridSpain[email protected]Departamento de Química Agrícola y Bromatología, Facultad de Ciencias, Universidad Autónoma de MadridMadridSpainSearch for other works by this author on:M. A. Martín-CabrejasM. A. Martín-CabrejasInstituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), Universidad Autónoma de MadridMadridSpain[email protected]Departamento de Química Agrícola y Bromatología, Facultad de Ciencias, Universidad Autónoma de MadridMadridSpainSearch for other works by this author on:
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CHAPTER 7: Non-nutritional Factors: Lectins, Phytic Acid, Proteases Inhibitors, Allergensp152-176ByC. Cuadrado;C. CuadradoDepartamento de Tecnología de AlimentosSGIT-INIA, Ctra la Coruña km 8.5Madrid28040Spain[email protected]Search for other works by this author on:K. Takacs;K. TakacsNational Agricultural Research and Innovation Centre, Food Science Research Institute (NARIC FSRI)Herman Ottó út 15.BudapestH-1022HungarySearch for other works by this author on:E. E. Szabó;E. E. SzabóNational Agricultural Research and Innovation Centre, Food Science Research Institute (NARIC FSRI)Herman Ottó út 15.BudapestH-1022HungarySearch for other works by this author on:M. M. PedrosaM. M. PedrosaDepartamento de Tecnología de AlimentosSGIT-INIA, Ctra la Coruña km 8.5Madrid28040Spain[email protected]Search for other works by this author on:
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CHAPTER 8: Obtaining, Chemically Characterizing and Nutritionally Evaluating Seasonal Legume Sprouts as a Feed Alternativep177-195ByG. CotoG. CotoHistoterapia Placentaria de Cuba, Escuela Latinoamericana de MedicinaCubaSearch for other works by this author on:
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CHAPTER 9: Impact of Fermentation on the Nutritional Quality, Bioactive Compounds and Potential Health Properties of Legumesp196-214ByJ. Frias;J. FriasInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Department Characterization, Quality and Safety of FoodsJose Antonio Novais 10Madrid28040Spain[email protected]Search for other works by this author on:C. Martínez-Villaluenga;C. Martínez-VillaluengaInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Department Characterization, Quality and Safety of FoodsJose Antonio Novais 10Madrid28040Spain[email protected]Search for other works by this author on:E. PeñasE. PeñasInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Department Characterization, Quality and Safety of FoodsJose Antonio Novais 10Madrid28040Spain[email protected]Search for other works by this author on:
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CHAPTER 10: Thermal Processing of Legumesp215-234ByM. Rebollo-Hernanz;M. Rebollo-HernanzInstitute of Food Science Research (CIAL, UAM-CSIC), Department of Production and Characterization of Novel FoodsNicolás Cabrera, 9, 28049MadridSpain[email protected]Universidad Autónoma de Madrid, Department of Agricultural Chemistry and Food SciencesFrancisco Tomás y Valiente, 728049MadridSpainSearch for other works by this author on:M. A. Martín-Cabrejas;M. A. Martín-CabrejasInstitute of Food Science Research (CIAL, UAM-CSIC), Department of Production and Characterization of Novel FoodsNicolás Cabrera, 9, 28049MadridSpain[email protected]Universidad Autónoma de Madrid, Department of Agricultural Chemistry and Food SciencesFrancisco Tomás y Valiente, 728049MadridSpainSearch for other works by this author on:Y. AguileraY. AguileraInstitute of Food Science Research (CIAL, UAM-CSIC), Department of Production and Characterization of Novel FoodsNicolás Cabrera, 9, 28049MadridSpain[email protected]Universidad Autónoma de Madrid, Department of Agricultural Chemistry and Food SciencesFrancisco Tomás y Valiente, 728049MadridSpainSearch for other works by this author on:
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CHAPTER 11: Innovative Legume Foodsp235-260ByJ. Pinela;J. PinelaCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia5300-253 BragançaPortugal[email protected]Search for other works by this author on:S. A. Petropoulos;S. A. PetropoulosDepartment of Agriculture, Crop Production and Rural Environment, University of Thessaly38446 N. IoniaMagnissiaGreece[email protected]Search for other works by this author on:I. C. F. R. FerreiraI. C. F. R. FerreiraCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia5300-253 BragançaPortugal[email protected]Search for other works by this author on:
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CHAPTER 12: Legumes and Oxidative Stressp261-281ByD. Guardado Félix;D. Guardado FélixTecnológico de Monterrey, Centro de Biotecnología-FEMSAAv. Eugenio Garza Sada 2501 Sur64849MonterreyMexico[email protected]Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, FCQB-UASAP 1354C.P. 80000 CuliacánSinaloaMexicoSearch for other works by this author on:J. A. Gutierrez UribeJ. A. Gutierrez UribeTecnológico de Monterrey, Centro de Biotecnología-FEMSAAv. Eugenio Garza Sada 2501 Sur64849MonterreyMexico[email protected]Tecnológico de Monterrey, Escuela de Ingeniería y CienciasCampus Puebla, Vía Atlixcáyotl 2301, Reserva Territorial AtlixcáyotlC.P. 72453 PueblaPueblaMéxicoSearch for other works by this author on:
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CHAPTER 13: Legumes and Inflammationp282-303ByM. A. Ricardo-Antunes;M. A. Ricardo-AntunesTecnológico de Monterrey, Centro de Biotecnologia-FEMSA.Av. Eugenio Garza Sada 2501 Sur64849MonterreyMexico[email protected]Search for other works by this author on:D. Guajardo-FloresD. Guajardo-FloresTecnológico de Monterrey, Centro de Biotecnologia-FEMSA.Av. Eugenio Garza Sada 2501 Sur64849MonterreyMexico[email protected]Search for other works by this author on:
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CHAPTER 14: Legumes and Obesityp304-323ByM. F. Zerón-Rugerio;M. F. Zerón-RugerioDepartment of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food ScienceBarcelonaSpain[email protected]Food Safety Research Institute (INSA-UB), University of BarcelonaAv. Prat de la Riba, 171, Edifici de Recerca (Gaudí)Santa Coloma de Gramenet08921SpainSearch for other works by this author on:M. Izquierdo-PulidoM. Izquierdo-PulidoDepartment of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food ScienceBarcelonaSpain[email protected]Food Safety Research Institute (INSA-UB), University of BarcelonaAv. Prat de la Riba, 171, Edifici de Recerca (Gaudí)Santa Coloma de Gramenet08921SpainSearch for other works by this author on:
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CHAPTER 15: Legumes and Cancerp324-349ByM. Gómez de Cedrón;M. Gómez de CedrónPrecision Nutrition and Cancer Program, Molecular Oncology and Nutritional Genomics of Cancer Group, IMDEA Food Institute, CEI UAM + CSICMadridSpain[email protected][email protected]Search for other works by this author on:A. Ramírez de Molina;A. Ramírez de MolinaPrecision Nutrition and Cancer Program, Molecular Oncology and Nutritional Genomics of Cancer Group, IMDEA Food Institute, CEI UAM + CSICMadridSpain[email protected][email protected]Search for other works by this author on:G. RegleroG. RegleroFood Products for Precision Nutrition, IMDEA Food Institute, CEI UAM + CSICMadridSpainInstituto de Investigación en Ciencias de la Alimentación CIAL, CEI UAM + CSICMadridSpainSearch for other works by this author on:
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