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Author: Maria Ángeles Martín-Cabrejas
Publisher: Royal Society of Chemistry
ISBN: 1788011619
Category : Medical
Languages : en
Pages : 368
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Book Description
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.
Author: Maria Ángeles Martín-Cabrejas
Publisher: Royal Society of Chemistry
ISBN: 1788011619
Category : Medical
Languages : en
Pages : 368
Get Book
Book Description
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.
Author: Jose C. Jimenez-Lopez
Publisher: BoD – Books on Demand
ISBN: 1839694904
Category : Technology & Engineering
Languages : en
Pages : 482
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Book Description
This book is a collection of updated studies related to current improvements in legume traits and their agricultural benefits. It discusses the physiological functions, genetics, and genomics of legume crops. Chapters address such topics as genetics and biological insights of seed traits in the context of climate change, improving quality and yields of legume seeds, new genetic resources from diverse germplasms, and agricultural benefits of legumes in agroecosystems.
Author: Jose C. Jimenez-Lopez
Publisher: Frontiers Media SA
ISBN: 2889639355
Category :
Languages : en
Pages : 516
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Book Description
Author:
Publisher:
ISBN: 9781628082814
Category : Legumes
Languages : en
Pages : 339
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Book Description
In this book, the authors present topical research in the study of the types, nutritional composition and health benefits of legumes. Topics discussed include legumes (Bituminaria bituminosa) for grazing and health; nutritional characterization of wild legumes (lathyrus and vicia genera); legumes leading the war against "Diabesity-the obesity-diabetes epidemic"; soybeans nutritional profile and implications for nutrition and health effects; fermentation of lesser known legumes; dark and bright facets of nutritional value of grass pea (lathyrus sativus L.) seeds; lentils (Lens culinaris L.) and their link to better human health; Medicago truncatula as a model organism to study the biology of agriculturally important legume crops; antihypertensive potential of protein hydrolysates from Velvet bean (Mucuna pruriens); use of the herbicide Roundup on soil metals lability and on radish metal uptake; chemical and structural composition of arabinogalactan proteins (AGP) of mesquite (Prosopsis spp); common bean as an emerging model grain legume; the health benefits of legumes; and current update in methodologies for extraction and analysis of proteins and isoflavones.
Author: Pilar Irisarri
Publisher: Frontiers Media SA
ISBN: 2889740447
Category : Science
Languages : en
Pages : 209
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Book Description
Author: National Research Council
Publisher: The Minerva Group, Inc.
ISBN: 9780894991929
Category : Business & Economics
Languages : en
Pages : 344
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Book Description
This National Academy of Sciences report describes plants of the family Leguminosae, all of them greatly underexploited. Some are extensively used in one part of the world but unknown elsewhere; others are virtually unknown to science but have particular attributes that suggest they could become major crops in the future; a few are already widespread but their possibilities are not yet fully realized.Most of the plants described in this book have the capacity to provide their own nitrogenous fertilizer through bacteria that live in nodules on their roots; the bacteria chemically convert nitrogen gas from the air into soluble compounds that the plant can absorb and utilize. As a result, legumes generally require no additional nitrogenous fertilizer for average growth. This is advantageous because commercial nitrogenous fertilizers are now extremely expensive for peasant farmers. This report demonstrates how farmers in developing countries, by using leguminous plants, can grow useful crops while avoiding that expense. However, the plants to be discussed here should be seen as complements to, not as substitutes for, conventional tropical crops.
Author: Diego Rubiales
Publisher: Frontiers Media SA
ISBN: 2889456323
Category :
Languages : en
Pages : 609
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Book Description
Legumes crops have an extraordinary importance for the agriculture and the environment. In a world urgently requiring more sustainable agriculture, food security and healthier diets the demand for legume crops is on the rise. The International Legume Society (http://ils.nsseme.com) organizes a triannual series of conferences with the goal to serve as a forum to discuss interdisciplinary progress on legume research. The Second International Legume Society Conference (ILS2) hosted in October 2016 at Troia, Portugal was the starting point for the Research Topic “Advances in Legume Research” in FiPS, that was also open to spontaneous submissions.
Author: Phetole Mangena
Publisher: Bentham Science Publishers
ISBN: 9811479607
Category : Science
Languages : en
Pages : 197
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Book Description
For centuries, legumes have been used as pulses or grains serving as the most critical sources of major protein/oil-producing crops for both human and animal consumption, and for providing raw materials for industrial processing. They are highly valued as soil-building crops, improving soil quality through their beneficial involvement in biological nitrogen fixation, a symbiotic partnership with rhizobia. Advances in Legume Research: Physiological Responses and Genetic Improvement for Stress Resistance serves as a unique source of information on the distinct aspects of basic and applied legume research for general readers, students, academics, and researchers. The book gives several insights on the morphological, physiological, and genetic responses to stresses via 8 concise chapters covering all aspects of legume growth, utilization, and improvement. The included chapters present research findings and succinct reviews concerning the strides continuously made in the improvement of legumes against biotic and abiotic stress factors. This comprehensive new legume reference book disseminates key information pertaining to genetic diversity, conservation, cultivation, manipulation through mutagenic techniques, plant transformation, and other breeding technologies. The book, therefore, continues to build on the need to acquire new knowledge about legume crops and ways to improve their existing agricultural yield for a sustainable and secure food market.
Author: R. Knight
Publisher: Springer Science & Business Media
ISBN: 9401143854
Category : Science
Languages : en
Pages : 694
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Book Description
Proceedings of the Third International Food Legumes Research Conference
Author: Jose C. Jimenez-Lopez
Publisher: BoD – Books on Demand
ISBN: 180356914X
Category : Health & Fitness
Languages : en
Pages : 374
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Book Description
Legumes have nutraceutical qualities that impart beneficial effects on human health. They are an alternative protein source with great potential for use in producing novel foods with improved nutritional properties. This book presents a comprehensive overview of legume proteins, including information on their nutritional and nutraceutical profiles, the health benefits of their compounds, and their underlying bioactivities such as anti-diabetic, hepatoprotective, anti-inflammatory, antioxidant, and anti-cancer properties.
