A Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Health

dc.contributor.authorShea, Zacharyen
dc.contributor.authorOgando do Granja, Matheusen
dc.contributor.authorFletcher, Elizabeth B.en
dc.contributor.authorZheng, Yaojieen
dc.contributor.authorBewick, Patricken
dc.contributor.authorWang, Zhiboen
dc.contributor.authorSinger, William M.en
dc.contributor.authorZhang, Boen
dc.date.accessioned2024-05-24T13:40:21Zen
dc.date.available2024-05-24T13:40:21Zen
dc.date.issued2024-05-01en
dc.date.updated2024-05-24T13:04:38Zen
dc.description.abstractThe global demand for sustainable and nutritious food sources has catalyzed interest in legumes, known for their rich repertoire of health-promoting compounds. This review delves into the diverse array of bioactive peptides, protein subunits, isoflavones, antinutritional factors, and saponins found in the primary legume protein sources—soybeans, peas, chickpeas, and mung beans. The current state of research on these compounds is critically evaluated, with an emphasis on the potential health benefits, ranging from antioxidant and anticancer properties to the management of chronic diseases such as diabetes and hypertension. The extensively studied soybean is highlighted and the relatively unexplored potential of other legumes is also included, pointing to a significant, underutilized resource for developing health-enhancing foods. The review advocates for future interdisciplinary research to further unravel the mechanisms of action of these bioactive compounds and to explore their synergistic effects. The ultimate goal is to leverage the full spectrum of benefits offered by legumes, not only to advance human health but also to contribute to the sustainability of food systems. By providing a comprehensive overview of the nutraceutical potential of legumes, this manuscript sets a foundation for future investigations aimed at optimizing the use of legumes in the global pursuit of health and nutritional security.en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationShea, Z.; Ogando do Granja, M.; Fletcher, E.B.; Zheng, Y.; Bewick, P.; Wang, Z.; Singer, W.M.; Zhang, B. A Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Health. Curr. Issues Mol. Biol. 2024, 46, 4203-4233.en
dc.identifier.doihttps://doi.org/10.3390/cimb46050257en
dc.identifier.urihttps://hdl.handle.net/10919/119113en
dc.language.isoenen
dc.publisherMDPIen
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectbioactive compoundsen
dc.subjectlegumesen
dc.subjectpeptidesen
dc.subjectproteinen
dc.subjectisoflavonesen
dc.subjectantinutritional factorsen
dc.subjectsaponinsen
dc.titleA Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Healthen
dc.title.serialCurrent Issues in Molecular Biologyen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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