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Title Legumes : nutritional quality, processing and potential health benefits / edited by Maria Ángeles Martín-Cabrejas.

Publication Info. Cambridge : Royal Society of Chemistry, [2019]

Item Status

Description 1 online resource (xiv, 353 pages)
Series Food chemistry, function and analysis ; v. 8
Food chemistry, function and analysis ; v. 8.
Bibliography Includes bibliographical references and index.
Contents Intro; halftitle; Series Editor; Title; Copyright; Preface; Contents; Part I Introduction; Chapter 1 Legumes: An Overview; 1.1 Introduction; 1.2 Nutritional Quality of Legume Seeds; 1.3 Legumes and Their Associated Health Benefits; 1.3.1 Legumes, Diabetes and the Metabolic Syndrome; 1.3.2 Legumes and Cardiovascular Diseases; 1.3.3 Legumes and Cancer; 1.4 Conclusion; References; Part II Bioactive Compounds of Legumes; Chapter 2 Leguminous Seeds as a Source of Phenolic Acids, Condensed Tannins, and Lignans; 2.1 Introduction; 2.2 Phenolic Acids; 2.2.1 Chemical Structure
2.2.2 Biological Activity2.2.3 Antioxidant Activity; 2.2.4 Content in Legumes; 2.2.5 Changes in Content of Phenolic Acids in Leguminous Seeds During Technological Processing and Germination; 2.3 Condensed Tannins (Proanthocyanidins); 2.3.1 Chemical Structure; 2.3.2 Biological Activity; 2.3.3 Antioxidant Activity; 2.3.4 Content in Legumes; 2.3.5 Changes in the Content of Phenolic Acids in Leguminous Seeds During Technological Processing and Germination; 2.4 Lignans; 2.4.1 Chemical Structure; 2.4.2 Biological Activity; 2.4.3 Antioxidant Activity; 2.4.4 Content in Leguminous Seeds; References
Chapter 3 Phenolic Compounds: Flavonoids in Legumes3.1 Importance of the Fabaceae Family; 3.1.1 Historic and Biological Aspects; 3.1.2 Economic and Nutritional Interest; 3.2 Flavonoids Importance in the Plant Kingdom; 3.3 Species of Cultural and Economic Interest in the Fabaceae Family; 3.4 Variation of Flavonoids in Fabaceae Species; 3.4.1 Beneficial Effects and Physiological Roles of the Most Abundant Flavonoids in Legumes; 3.4.2 Identification and Characterization of Flavonoids in Different Fabaceae Species; 3.5 Conclusions; Acknowledgements; References
Chapter 4 Role of Dietary Fiber in Legumes4.1 What is Meant by Dietary Fiber?; 4.2 Dietary Fiber in Legumes; 4.3 Effects of Processing on Legume Dietary Fiber; 4.4 Physicochemical Properties of Legume Dietary Fiber; 4.4.1 Particle Size, Porosity, Surface Area Characteristics and Bulk Density; 4.4.2 Viscosity and Gel-forming Ability; 4.4.3 Hydration Properties; 4.4.4 Oil and Organic Molecule Binding Capacity; 4.4.5 Mineral Binding and Cation Exchange Capacity; 4.5 Health Benefits of Dietary Fiber; 4.5.1 Digestive System; 4.5.2 Cancer Prevention; 4.5.3 Reducing Glycemic Response
4.5.4 Body Weight Management4.5.5 Control of Arterial Blood Pressure; 4.5.6 Cholesterol Lowering; 4.5.7 Gut Microbiota and Prebiotic Effects; 4.6 Food Applications of Legume Fibers; 4.7 Conclusion; References; Chapter 5 Legume Bioactive Peptides; 5.1 Introduction; 5.2 Common Beans (Phaseolus vulgaris); 5.3 Lentils (Lens culinaris); 5.4 Peanuts (Arachis hypogaea); 5.5 Chickpea (Cicer arietinum); 5.6 Pea (Pisum sativum); 5.7 Concluding Remarks; References; Chapter 6 Melatonin; 6.1 Melatonin as a Bioactive Molecule in Plants
Summary Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Legumes as food.
Legumes -- Health aspects.
Genre/Form Electronic books.
Added Author Martín-Cabrejas, Maria Ángeles, editor.
Other Form: Print version: 9781788011617
ISBN 9781788016759 (electronic bk.)
1788016750 (electronic bk.)
9781788015721 (PDF ebook)