Bioactives in legumes

Abstract

Legumes exert several health benefits: anticancer, anti-inflammatory, anti-obesity, antioxidant, antimicrobial and heart protection. Bioactive compounds, namely phenolics, peptides, saponins, vitamins and lipids, are responsible for these properties. Legume wastewater was shown to contain moderate amounts of phenolics (0.3–0.6 mg/g), proteins (0.7–1.5 g/100 g) and saponins (6–14 mg/g). Phenolic compounds express all activities described above and include the following nutrients: phenolic acids, flavonoids, anthocyanins, flavanols, flavones, flavanones and tannins. Bioactive peptides consists of albumin, globulin and defensin, responsible for numerous properties. Saponins inhibit cancer growth and prevent obesity, while vitamins act as anti-inflammatory and antioxidants. Certain lipids may inhibit cancer growth and act as anti-inflammatory but were not detected in legume wastewater. Vitamin content of legume cooking water has not been investigated yet, offering noteworthy opportunities to researchers. Therefore, legume wastewater might express interesting bioactivities. Industrially, this by-product could be used to extract bioactives or as a wholesome source.