Legume Seed Nutraceutical Research
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Legume Seed Nutraceutical Research
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Author : Jose C. Jiménez-López
language : en
Publisher:
Release Date : 2019-02
Legume Seed Nutraceutical Research written by Jose C. Jiménez-López and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02 with categories.
Recent Advances Of Research In Antinutritional Factors In Legume Seeds And Oilseeds
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Author : M. Muzquiz
language : en
Publisher: BRILL
Release Date : 2023-08-28
Recent Advances Of Research In Antinutritional Factors In Legume Seeds And Oilseeds written by M. Muzquiz and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-28 with Medical categories.
"This series of meetings bring together experts working in this field of Science from throughout the world. A major feature of each conference session is an invited review, which outlines the advances that have been made in a particular area since the last meeting. A major factor that was considered at this meeting was the likely impact of plant genetic modification on the nutritional quality of their seeds for human and animal feeding. As an example already a number of legume species and rapeseed have been modified to improve the sulphur amino acid content of their seed and thus their protein quality. Besides the major grain legume species and rapeseed that had been discussed at previous meetings in this series number of crop products, as potential protein sources, for animal feeding, were considered for the first time. These included cottonseed meal, linseed meal, and sunflower seed meal. The potential of some new exotic crops from Mexico was also covered including Mexican species of the genus Lupinus and a Mexican plant from the same family as castor bean, which has a very high oil content but is usually toxic. Work from Cuba compared the nutritional characteristics of soybean with a range of tropical grain legume species, which have received little previous attention. A major change at this meeting was the greater consideration of the effects, both positive, and negative, of the consumption of these seeds for human nutrition. A major review on the development of allergnicity to legume seed in humans is included. There was also consideration of the potential role of antinutritional factors in reducing the growth of various types of tumour cells. The presented papers also suggest that the consumption of legume seed in the diet can potentially reduce serum cholesterol levels. Overall from the 5 conference sessions there are 52 papers. Of these 7 are major invited reviews on the current state of research in this important area for human and animal feeding."
Legumes Research
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Author : Jose C. Jimenez-Lopez
language : en
Publisher: BoD – Books on Demand
Release Date : 2022-10-12
Legumes Research written by Jose C. Jimenez-Lopez and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-12 with Health & Fitness categories.
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.
Legumes As Food Ingredient
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Author : Alfonso Clemente
language : en
Publisher: MDPI
Release Date : 2021-05-07
Legumes As Food Ingredient written by Alfonso Clemente and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-07 with Science categories.
Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health.
Seeds As Functional Foods And Nutraceuticals
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Author : Rosalva Mora-Escobedo
language : en
Publisher: Nova Science Publishers
Release Date : 2014
Seeds As Functional Foods And Nutraceuticals written by Rosalva Mora-Escobedo and has been published by Nova Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Functional foods categories.
The attention and direction of food science has been shifting in recent years from food safety and food flavour research to functional foods and nutraceuticals -- foods that convey healthy and disease-prevention benefits to consumers that go way beyond their basic nutritional role. The purpose of this book is to bring together the latest information from fundamental and applied research on the role of seeds and their products as functional foods and nutraceuticals, and to discuss the benefits of consuming them. In this book you will find relevant information regarding the origin and taxonomy of seeds, global markets, physicochemical composition, and the effect of phytochemicals in seed components on chronic degenerative diseases, such as obesity, diabetes, cancer, cardiovascular disease, inflammation and arthritis. Given the importance and challenges derived from environmental concern, with regard to the effective utilisation of the residues of industrial by-products and agroindustrial wastes, this book also discusses the inclusion of seeds and certain fruit by-products in foods, as well as the presence of phytochemicals with potential medicinal benefits.
Legumes As Food Ingredient
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Author : Alfonso Clemente
language : en
Publisher:
Release Date : 2021
Legumes As Food Ingredient written by Alfonso Clemente and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with categories.
Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health.
Recent Advances Of Research In Antinutritional Factors In Legume Seeds And Oilseeds
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Author : Mercedes Muzquiz
language : en
Publisher: Brill Wageningen Academic
Release Date : 2004
Recent Advances Of Research In Antinutritional Factors In Legume Seeds And Oilseeds written by Mercedes Muzquiz and has been published by Brill Wageningen Academic this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Medical categories.
This publication is based on proceedings that focus on the relation of ANF's in legume seeds and animal nutrition. The nutritional aspects are discussed in relation to various animal species like pigs, poultry, rats, guinea pigs, fish and even apes. Also some aspects of human nutrition are included.
Recent Advances Of Research In Antinutritional Factors In Legume Seeds
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Author : J. Huisman
language : en
Publisher: Purdue University Press
Release Date : 1989
Recent Advances Of Research In Antinutritional Factors In Legume Seeds written by J. Huisman and has been published by Purdue University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Business & Economics categories.
This publication is based on proceedings that focus on the relation of ANF's in legume seeds and animal nutrition. The nutritional aspects are discussed in relation to various animal species like pigs, poultry, rats, guinea pigs, fish and even apes. Also some aspects of human nutrition are included.
Recent Advances Of Research In Antinutritional Factors In Legume Seeds And Rapeseed
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Author : A. J. M. Jansman
language : en
Publisher: Purdue University Press
Release Date : 1998
Recent Advances Of Research In Antinutritional Factors In Legume Seeds And Rapeseed written by A. J. M. Jansman and has been published by Purdue University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Science categories.
Cereals And Pulses
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Author : Liangli L. Yu
language : en
Publisher: John Wiley & Sons
Release Date : 2012-01-30
Cereals And Pulses written by Liangli L. Yu and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-30 with Technology & Engineering categories.
Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components. These components, particularly non-essential phytochemicals such as carotenoids, polyphenols, phytosterols/ stanols, and dietary fibers, have been shown to reduce the risk of major chronic diseases of humans, such as cancer, cardiovascular diseases, and Parkinson’s disease. Such bioactives are therefore good candidates for ingredients of nutraceuticals and functional foods. There are many factors that can affect the bioactive content of cereal and pulse-based food ingredients, including genetics, growing and storage conditions, post-harvest treatments, food formulation and processing. All of these factors ultimately affect human health and wellness. Bioavailability is also important for these compounds for exerting their protective roles. Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical composition and properties of cereal and pulse crops. The nutraceutical properties of each major cereal and pulse are discussed. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities, and areas for future research. Also included are two chapters that examine the beneficial health properties of dietary fibers and antioxidants. Edited and written by an international team of respected researchers, this book is a reference guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, human nutrition, post-harvest treatment and processing of cereal grains and pulses. It will enable them to effect value-added food innovation for health promotion and disease risk reduction.