Phenolics Content in Legume and Their Health Benefit: A Review
Journal Title: Haya: The Saudi Journal of Life Sciences - Year 2018, Vol 3, Issue 6
Abstract
Abstract:Legumes provide good source of protein, complex carbohydrate, dietary fibre, essential vitamins and minerals and are used as food and feed purposes. In most of the developing countries, animal protein is expensive and as an alternative, legumes are consumed majorly as a source of protein. They further complement proteins from other plant sources, such as, cereal grains where they contribute essential amino acids to the diets in different parts of the world. Aside the nutritional content, they also possess non-nutrients components otherwise known as the bioactive compounds, which include inhibitors of proteases and amylases, lectins, saponins, phytic acid and phenolic compounds. Out of all these bioactive compounds, phenolic compounds are of great importance because, apart from contributing to the seed colour and sensory characteristics of the seed, they also provide several biological properties with proposed health-related benefits. Phenolic compounds are natural bioactive compounds found in legumes used for combating free radicals and reducing the oxidative damage responsible by chronic diseases. Keywords: Legume, carbohydrate, dietary fibre, essential vitamins.
Authors and Affiliations
Adelakun Oluyemisi E, Bolarinwa, Islamiyat F, Olanipekun, Bosede F
Keywords
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