Health implications and nutrient bioavailability of bioactive compounds in dry beans and other pulses

Citation

Wiesinger JA, Marsolais F, Glahn RP (2022) Health implications and nutrient bioavailability of bioactive compounds in dry beans and other pulses. In Dry Beans and Pulses Production, Processing and Nutrition, 2nd ed. Siddiq M, Uebersax MA, eds. Wiley. pp. 505-529. doi: 10.1002/9781119776802

Résumé

Pulse crops produced for direct human consumption (dry bean, dry pea, lentil, and chickpea) are an important source of protein and complex carbohydrates for millions living throughout Asia, Africa, the Caribbean, Latin America, and Southern Europe (Joshi and Rao 2017). Pulses are a rich source of dietary fiber, vitamins, and minerals, which include folate, iron, and zinc (Rebello et al. 2014). Additionally, dry beans and pulses have high
concentrations of non-nutrient bioactive compounds such as oligosaccharides, polyphenols, and phytic acid. The health benefits of consuming dry beans and pulses are attributed to their high nutrient density working in concert with bioactive compounds to promote the health of the digestive system and to prevent the onset of obesity related disorders such as diabetes and cardiovascular disease (Foyer et al. 2016). This chapter aims to describe the health implications of consuming non-nutritive bioactive compounds from dry beans and pulses. The purpose of this chapter is to examine both the bioactive (positive) and antinutrient (negative) health effects of each compound covered in this chapter.

Date de publication

2021-12-17

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