Abstract
Legume seeds are rich sources of protein, fiber, and minerals. In addition, their phenolic compounds as secondary metabolites render health benefits beyond basic nutrition. Lowering apolipoprotein B secretion from HepG2 cells and decreasing the level of low-density lipoprotein (LDL)-cholesterol oxidation are mechanisms related to the prevention of cardiovascular diseases (CVD). Likewise, low-level chronic inflammation and related disorders of the immune system are clinical predictors of cardiovascular pathology. Furthermore, DNA-damage signaling and repair are crucial pathways to the etiology of human cancers. Along CVD and cancer, the prevalence of obesity and diabetes is constantly increasing. Screening the ability of polyphenols in inactivating digestive enzymes is a good option in pre-clinical studies. In addition, in vivo studies support the role of polyphenols in the prevention and/or management of diabetes and obesity. Soybean, a well-recognized source of phenolic isoflavones, exerts health benefits by decreasing oxidative stress and inflammation related to the above-mentioned chronic ailments. Similar to soybeans, chickpeas are good sources of nutrients and phenolic compounds, especially isoflavones. This review summarizes the potential of chickpea as a substitute for soybean in terms of health beneficial outcomes. Therefore, this contribution may guide the industry in manufacturing functional foods and/or ingredients by using an undervalued feedstock.
Highlights
Legumes are a staple food with considerable importance for human nutrition due to their high content of carbohydrates and proteins, especially when diets are plant-based or have restrictions to animal-based products [1]
There is very little information in the literature on the role of genetics with respect to the polyphenolic composition of chickpea (2n = 16 chromosomes) [91], and to the best of our knowledge, there is no study associated with the genetic regulation of isoflavones on chickpea seeds
It is important to highlight that these concentrations were in good agreement with those found in soybeans, which were in the range of 18.5–242.7 μg/g for daidzein and 13.0–158 μg/g for genistein, which suggests that chickpeas may be considered a good substitute for soybeans as a source of isoflavone aglycones [132]
Summary
Legumes are a staple food with considerable importance for human nutrition due to their high content of carbohydrates and proteins, especially when diets are plant-based or have restrictions to animal-based products [1]. According to Food and Agriculture Organization (FAO), world production of soybeans is currently around 352.6 million tons, associated to 123.6 million hectares grown globally, with average yields of 3.1 t/ha in 2017, and is presently a major crop in the United States, Brazil, Argentina, India, and China, and the most important legume crop cultivated in the world [11]. Lignins and lignans are the phenolic polymers that compose the plant secondary cell wall, giving the physical structure and being tightly related to the growth of different plant parts, mostly stem, roots, and seeds [24] These polymers are responsible for providing a protective barrier against herbivores, fungi, bacteria, and virus, as well as forming an intricate network of biochemical compounds that play scavenger roles of reactive oxygen species (ROS), antimicrobials, and wound signaling [25,26,27]. Gupta et al [47] have summarized some industrial and home processed chickpeas and their potential to prevent adverse health effects caused by the presence of allergic components
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