PDF(Pubmed)
Abstract：
Legumes, including beans, peas, chickpeas, and lentils, are cultivated worldwide and serve as important components of a balanced and nutritious diet. Each legume variety contains unique levels of protein, starch, fiber, lipids, minerals, and vitamins, with potential applications in various industries. By-products such as hulls, rich in bioactive compounds, offer promise for value-added utilization and health-focused product development. Various extraction methods are employed to enhance protein extraction rates from legume by-products, finding applications in various foods such as meat analogs, breads, and desserts. Moreover, essential fatty acids, carotenoids, tocols, and polyphenols are abundant in several residual fractions from legumes. These bioactive classes are linked to reduced incidence of cardiovascular diseases, chronic inflammation, some cancers, obesity, and type 2 diabetes, among other relevant health conditions. The present contribution provides a comprehensive review of the nutritional and bioactive composition of major legumes and their by-products. Additionally, the bioaccessibility and bioavailability aspects of legume consumption, as well as in vitro and in vivo evidence of their health effects are addressed.
摘要：
豆类,包括豆子,豌豆,鹰嘴豆,和扁豆,在世界范围内种植，是均衡和营养饮食的重要组成部分。每个豆类品种都含有独特的蛋白质水平，淀粉，纤维,脂质，矿物,和维生素,在各种行业的潜在应用。副产品，如船体，富含生物活性化合物，为增值利用和以健康为中心的产品开发提供承诺。采用各种提取方法来提高豆科植物副产品的蛋白质提取率，在各种食品中找到应用，如肉类类似物，面包,和甜点。此外，必需脂肪酸,类胡萝卜素，,和多酚在豆科植物的几种残留馏分中含量丰富。这些生物活性类别与降低心血管疾病的发病率有关，慢性炎症，一些癌症,肥胖，和2型糖尿病，在其他相关健康状况中。本贡献对主要豆类及其副产品的营养和生物活性成分进行了全面审查。此外,豆类消费的生物可及性和生物利用度方面，以及体外和体内有关其健康影响的证据。
