Preface

In recent years there has been a clear breakthrough in the discovery of new bioactive compounds and the development of functional food ingredients that have the potential to modulate specific functions for the prevention of diseases. Traditionally, legumes have been considered as foods with beneficial effects for human health. Legumes are plants of the family Fabaceae whose seeds represent a basic pillar of human nutrition since ancient times. In addition to a very adequate nutritional content in carbohydrates, proteins, dietary fiber, minerals and vitamins, legumes also have a variety of non-nutritional compounds considered bioactive compounds with antioxidant, hypoglycemic, hypolipidemic and anticarcinogenic properties. Nowadays, there is an increasing trend and research activity for incorporating legumes in innovative food products and formulations that will help towards increasing legume consumption and improving human diet throughout the world. Consumers as well as the food industry are increasingly demanding tasty foods, convenient quick-cooking and ready-to-eat products that contribute to their health and well-being. Likewise, they are aware of and search for food alternatives such as legumes that offer variety with a reduced carbon footprint.

This book intends to present the recent state-of-the art of (i) the main bioactive compounds of legumes such as phenolic compounds (flavonoids and non-flavonoids), dietary fibre, bioactive peptides, melatonin, non-nutritional factors with antioxidant, hypoglycemic, hypolipidemic and anticarcinogenic properties; (ii) the impact of different legume processing prior to consumption and the changes occurring in their bioactive components with the emphasis on the innovative legume foods; and (iii) the book emphasizes the role of legumes in the prevention and management of chronic diseases such as metabolic syndrome, obesity, cardiovascular disease, gastrointestinal health and cancer. With contributions from food and nutrition scientists around the world, this book provides a comprehensive overview of the nutritional quality, processing and potential health aspects of legumes.

The book would not have been possible without the admirable efforts of international renowned contributors, and I would like to greatly express my gratitude for the precious time they have taken to share their knowledge. I wish to express my appreciation to the editorial staff at the Royal Society of Chemistry for keeping me working at this project.

Finally, and most importantly, I am deeply indebted to my husband Ángel and my son Javier, as well as my family.

María A. Martín-Cabrejas