CHAPTER 15: Legumes and Cancer Check Access

In recent years there has been a clear breakthrough in the discovery of new bioactive compounds and the development of food functional ingredients for the prevention and treatment of cancer. Traditionally, legumes have been considered as foods with beneficial effects for human health. In addition to a very adequate nutrient content in carbohydrates, proteins, dietary fiber, minerals and vitamins, legumes also have a variety of non-nutrient compounds considered bioactive compounds with antioxidant, hypoglycemic, hypolipidemic and anticarcinogenic properties. It is estimated that one third of human cancers could be prevented based on factors related to lifestyle such as diet. Numerous studies have established an inverse relationship between legume consumption and the development of several neoplasms such as colorectal, prostate, breast and endometrium cancer. Protein inhibitors are among the components of legumes for which inhibition of digestive proteases, such as trypsin, and thus reduction of the availability of essential amino acids for tumor cells, have been described. They can also act on the proteasome and on proteases responsible for the degradation of the extracellular matrix, inhibiting the cell cycle and the formation of metastasis. Antioxidants are also present in legumes, with the particular case of saponins with antiproliferative and chemo-sensitizing effects. The protective effect of soy isoflavones on the risk of mammary tumors is known. Some, such as genistein, also inhibit tumor progression in other neoplasms such as colon, pancreas or prostate cancer. Herein, we aim to summarize current knowledge about the role of legumes in prevention and treatment of cancer.