Abstract
Legume is a major source of antioxidant and nutritional component that is very helpful for human health. In recent years, the functional properties of legume seed have received attention, particularly with respect to antioxidant, antitumor, anti-diabetic and anti-cholesterol effects. The objective of this study was to investigate the phenolic compound, flavonoid, antioxidant capacity and nutritional profiles of five legume seeds.
Highlights
The term legumes refer to the plants whose fruit is enclosed in a pod
Antioxidant activity of phenolic compounds present in edible grain legume seeds have been investigated in recent studies [4,5,6]
Maximum extraction yield was observed in soybean (11.15%) in chickpea (9.44 %) that was statistically similar with black bean (8.98%) and minimum was in red bean (5.30%)
Summary
The term legumes refer to the plants whose fruit is enclosed in a pod. A legume is a plant in the family Leguminosae (or Fabaceae). Recent studies conducted on potential health benefits of legume due to the presence of some bioactive phenolic constituents These bioactive constituents are able to keep from reactive oxygen species (ROS), which are capable of some reactions causing many serious diseases [1]. Legume seed Phenolics are secondary metabolites involved in the defense mechanisms against microbial pathogens, various environmental stresses and insect herbivores [2]. Antioxidant activity of phenolic compounds present in edible grain legume seeds have been investigated in recent studies [4,5,6]. These components have played an important role in the treatment and avoid human diseases. The antioxidant capacity [12] and the antimutagenic [13,14], apoptosis-related [15] and antiproliferative effects of legumes are associated with the presence of phenolic compounds [16,17]
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