Legumes

Nutritional Quality, Processing and Potential Health Benefits
Erscheinungsjahr 2019
ISBN: 978-1-78801-161-7
Verlag: RSC Publishing

Buch, Englisch, Band 8, 367 Seiten, Format (B × H): 163 mm x 236 mm, Gewicht: 680 g

Reihe: Food Chemistry, Function and Analysis

Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural antioxidants can protect us against oxidative stress that is closely associated with cancer and cardiovascular disease. Legumes are a valuable source of bioactive compounds such as phenolic compounds, peptides and non-nutritional factors. They are rich in several important micronutrients, including potassium, magnesium, folate, iron, and zinc, and are an important source of protein in vegetarian diets. They are among the only plant foods that provide significant amounts of the amino acid, lysine. Commonly consumed legumes are also rich in total and soluble fibre as well as in resistant starch.

This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes. The international spread of contributors will describe the key factors that influence consumer acceptance of legumes in the diet, as well as the known functional properties of legumes and legume based food products. It will serve as an excellent and up-to-date reference for food scientists, food chemists, researchers in human nutrition, dietetics and the chemistry of natural compounds.

Autoren/Hrsg.

Martín-Cabrejas, Maria Ángeles

Weitere Mitwirkende

Williamson, Gary

Marangoni, Alejandro G

Gerrard, Juliet A

Martín-Cabrejas, Maria Ángeles

Amarowicz, Ryszard

Ferreira, Isabel

Benitez, Vanesa

De Mejia, Elvira

Aguilera, Yolanda

Cuadrado, Carmen

Felicia Diaz, Maria

Frias, Juana

Rebollo-Hernanz, Miguel

Gutierrez-Uribe, Janet A

Guajardo-Flores, Daniel

Izquierdo, Maria

Reglero, Guillermo

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Naturwissenschaften Biowissenschaften Proteinforschung

Inhaltsverzeichnis

Legumes: An Overview; Leguminous Seeds as a Source of Phenolic Acids, Condensed Tannins and Lignans; Phenolic Compounds: Flavonoids in Legumes; Role of Dietary Fiber in Legumes; Legume Bioactive Peptides; Melatonin; Non-nutritional Factors: Lectins, Phytic Acid, Proteases Inhibitors, Allergens; Obtaining, Chemically Characterizing and Nutritionally Evaluating Seasonal Legume Sprouts as a Feed Alternative; Impact of Fermentation on the Nutritional Quality, Bioactive Compounds and Potential Health Properties of Legumes; Thermal Processing of Legumes; Innovative Legume Foods; Legumes and Oxidative Stress; Legumes and Inflammation; Legumes and Obesity; Legumes and Cancer