CoChat
Sign Up
Cited by 479Natural product bioactivities and synthesisPhytochemical Studies and BioactivitiesFood composition and properties

The DOI matches its Crossref record; 82 of the 82 references it cites were found in a registry or an index.

Saponins from Edible Legumes: Chemistry, Processing, and Health Benefits

Shi, John, Arunasalam, Konesh, Yeung, David, Kakuda, Yukio, Mittal, Gauri, Jiang, Yueming·2004·Journal of Medicinal Food
DOI 10.1089/109662004322984734
Open this paper in CoChat — free account

Abstract

Demand for bean products is growing because of the presence of several health-promoting components in edible bean products such as saponins. Saponins are naturally occurring compounds that are widely distributed in all cells of legume plants. Saponins, which derive their name from their ability to form stable, soaplike foams in aqueous solutions, constitute a complex and chemically diverse group of compounds. In chemical terms, saponins contain a carbohydrate moiety attached to a triterpenoid or steroids. Saponins are attracting considerable interest as a result of their diverse properties, both deleterious and beneficial. Clinical studies have suggested that these health-promoting components, saponins, affect the immune system in ways that help to protect the human body against cancers, and also lower cholesterol levels. Saponins decrease blood lipids, lower cancer risks, and lower blood glucose response. A high saponin diet can be used in the inhibition of dental caries and platelet aggregation, in the treatment of hypercalciuria in humans, and as an antidote against acute lead poisoning. In epidemiological studies, saponins have been shown to have an inverse relationship with the incidence of renal stones. Thermal processing such as canning is the typical method to process beans. This study reviews the effect of thermal processing on the characteristics and stability of saponins in canned bean products. Saponins are thermal sensitive. During soaking and blanching, portions of saponins are dissolved in water and lost in the soaking, washing, and blanching liquors. An optimum thermal process can increase the stability and maintain the saponins in canned bean products, which is useful for assisting the food industry to improve thermal processing technology and enhance bean product quality.

Overview

Integrity signals

Registry

Crossref · 10.1089/109662004322984734

Cites

82 of 82 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

Cites

Show all 81 references

Research works printed but not linked: 23

  1. Shimoyamada M, 1990, Agric Biol Chem, 54, 77
  2. Ridout CL, 1988, Food Sci Nutr, 42, 111
  3. Sidhu GS, 1987, Nutr Rep Int, 35, 615
  4. Rao AV, 1995, Am Inst Nutr, 125, 717
  5. Oakenfull D, 1990, Eur J Clin Nutr, 44, 79
  6. Lindahl IL, 1957, Tech Bull US Dept Agric, 1161, 53
  7. Rao AV, 1995, Am Inst Nutr, 125, 717
  8. Carroll KK, 1995, J Nutr, 125, 594
  9. Cheeke PR, 1976, Nutr Rep Int, 13, 315
  10. Kensil CR, 1996, Crit Rev Ther Drug Carrier Syst, 13, 1
  11. Kawano-Takahashi Y, 1986, Int J Obes, 10, 293
  12. Kozuharov S, 1986, Proc Nutr Soc Aust, 11, 162
  13. 10.1079/BJN19860070 · DOI
  14. Oakenfull DG, 1984, Proc Nutr Soc Aust, 9, 104
  15. Reddy BS, 1997, Cancer Res, 37, 3238
  16. Topping DL, 1978, Nutr Rep Int, 18, 631
  17. Pond WG, 1984, Nutr Rep Int, 29, 1191
  18. Otten L, 1984, Can Agric Eng, 26, 101
  19. Cabral LC, 1995, Arch Latinoam Nutr, 45, 46
  20. Redden RJ, 1993, Food Aust, 45, 73
  21. Bolles AD, 1982, Mich Bean Digest, 6, 21
  22. Hosfield GL, 1991, Food Technol, 1, 98
  23. 10.1002/jsfa.2740510302 · DOI

Cited by

Sorted by citations

Items 401–476 of 476

Related

See all

Metadata

Authors
Shi, J., Arunasalam, K., Yeung, D., Kakuda, Y., Mittal, G., & Jiang, Y.
Affiliations
  • Agriculture and Agri-Food Canada (CA)
  • University of Guelph (CA)
  • Global Nutrition, H. J. Heinz Company of Canada, Ltd., Toronto, Ontario, Canada
  • Chinese Academy of Sciences (CN)
ORCID
Venue
Journal of Medicinal Food
Publisher
SAGE Publications
Published
2004-04
Volume
7
Issue
1
Pages
67-78
ISSN
  • 1096-620X (ISSN-L)
  • 1557-7600
DOI
10.1089/109662004322984734
OpenAlex
W1503997514
Cited by
479
References
81
Citations by year
2026: 21 · 2025: 38 · 2024: 40 · 2023: 39 · 2022: 43 · 2021: 35 · 2020: 29 · 2019: 23 · 2018: 29 · 2017: 20 · 2016: 23 · 2015: 20 · 2014: 18 · 2013: 21 · 2012: 21
FWCI
0.35
Type
journal article
Language
en
Open access
closed
Licence
www.liebertpub.com/nv/resources-tools/text-and-data-mining-policy/121/ (tdm)
Locations
  • Journal of Medicinal Food (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Physical Sciences › Chemistry › Organic Chemistry › Natural product bioactivities and synthesis
  • Physical Sciences › Chemistry › Organic Chemistry › Phytochemical Studies and Bioactivities
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
saponins, edible legumes, beans, thermal processing, canning, health benefits, cholesterol lowering, cancer risk reduction, glycemic response, dental caries inhibition, platelet aggregation, hypercalciuria, kidney stones, triterpenoid saponins
MeSH terms
Anticholesteremic Agents, Antioxidants, Food Handling, Food Technology, Food-Processing Industry, Hot Temperature, Fabaceae, Saponins, Anticarcinogenic Agents, Food Packaging, Food, Organic

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review