The DOI matches its Crossref record; 6 of the 6 references it cites were found in a registry or an index.
Phytochemicals for Health, the Role of Pulses
Abstract
Pulses are the seeds of legumes that are used for human consumption and include peas, beans, lentils, chickpeas, and fava beans. Pulses are an important source of macronutrients, containing almost twice the amount of protein compared to cereal grains. In addition to being a source of macronutrients and minerals, pulses also contain plant secondary metabolites that are increasingly being recognised for their potential benefits for human health. The best-studied legume is the soybean, traditionally regarded as an oilseed crop rather than a pulse. The potential health benefits of soy, particularly with respect to isoflavone content, have been the subject of much research and the focus of several reviews. By comparison, less is known about pulses. This review investigates the health potential of pulses, examining the bioactivity of pulse isoflavones, phytosterols, resistant starch, bioactive carbohydrates, alkaloids and saponins. The evidence for health properties is considered, as is the effect of processing and cooking on these potentially beneficial phytochemicals.
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Cites
Prevention of Coronary Heart Disease with Pravastatin in Men with Hypercholesterolemia
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Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies
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Saponins from Edible Legumes: Chemistry, Processing, and Health Benefits
Shi, J., Arunasalam, K., Yeung, D., Kakuda, Y., Mittal, G., & Jiang, Y. (2004) · Journal of Medicinal Food · doi:10.1089/109662004322984734 · Cited by 479
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A saponin-detoxifying enzyme mediates suppression of plant defences
Bouarab, K., Melton, R., Peart, J., Baulcombe, D., & Osbourn, A. (2002) · Nature · doi:10.1038/nature00950 · Cited by 257
Overview of the market and consumption of puises in Europe
Schneider, A. V. C. (2002) · British Journal Of Nutrition · doi:10.1079/bjn2002713 · Cited by 159
Cited by
Resistant starch as functional ingredient: A review
Fuentes-Zaragoza, E., Riquelme-Navarrete, M. J., Sánchez-Zapata, E., & Pérez-Álvarez, J. A. (2010) · Food Research International · doi:10.1016/j.foodres.2010.02.004 · Cited by 874
Minor components of pulses and their potential impact on human health
Campos-Vega, R., Loarca-Piña, G., & Oomah, B. D. (2010) · Food Research International · doi:10.1016/j.foodres.2009.09.004 · Cited by 530
Bazzano, L. A., Thompson, A. M., Tees, M. T., Nguyen, C. H., & Winham, D. M. (2011) · Nutrition, Metabolism and Cardiovascular Diseases · doi:10.1016/j.numecd.2009.08.012 · Cited by 300
Hermsdorff, H. H. M., Zulet, M. Á., Abete, I., & Martínez, J. A. (2011) · European Journal of Nutrition · doi:10.1007/s00394-010-0115-x · Cited by 223
A Review of Dietary Phytochemicals and Their Relation to Oxidative Stress and Human Diseases
Guan, R., Van Le, Q., Yang, H., Zhang, D., Gu, H., Yang, Y., Sonne, C., Lam, S. S., Zhong, J., Jianguang, Z., et al. (2021) · Chemosphere · doi:10.1016/j.chemosphere.2020.129499 · Cited by 169
Metadata
- Authors
- Rochfort, S., & Panozzo, J.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2007-09-05
- Volume
- 55
- Issue
- 20
- Pages
- 7981-7994
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2052412915
- Cited by
- 369
- References
- 6
- FWCI
- 7.04
- Type
- journal article
- Language
- en
- Open access
- closed
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