4.7 Review

Nutritional constituent and health benefits of chickpea (Cicer arietinum L.): A review

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Biology

Isoflavones from black chickpea (Cicer arietinum L) sprouts with antioxidant and antiproliferative activity

Dominguez-Arispuro Dulce-Maria et al.

Summary: The study found that sprouted black chickpeas had increased levels of isoflavones, which exhibited good antioxidant and antiproliferative activities in cells, suggesting their potential as ingredients for functional foods.

SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2021)

Article Chemistry, Medicinal

The Effect of Chickpea Dietary Fiber on Lipid Metabolism and Gut Microbiota in High-fat Diet-induced Hyperlipidemia in Rats

Jia Han et al.

Summary: The study reveals that chickpea dietary fiber (CDF) has a significant regulatory effect on high-fat diet-induced hyperlipidemia, lowering lipid levels and increasing beneficial bacterial abundance in the gut microbiota, thus positively impacting the gut bacterial ecosystem.

JOURNAL OF MEDICINAL FOOD (2021)

Review Food Science & Technology

Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review

Ravneet Kaur et al.

Summary: Chickpea, as the oldest and most cultivated pulse crop in India, is a rich source of carbohydrates, protein, and dietary fiber with various health benefits. Its protein has higher bioavailability compared to other pulses, and contains antioxidant and ACE-I inhibitory properties. Chickpea also contains bioactive compounds such as alpha-galacto oligosaccharides, isoflavones, and carotenoids, which contribute to its potential health benefits like preventing cardiovascular disease and exhibiting anti-inflammatory activity.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea

Marie-Louise Heymich et al.

Summary: The study found that antimicrobial peptides Leg1 and Leg2 from chickpea have the potential to be used as preservatives against bacterial, fungal, and oxidative spoilage in food and other products, without cytotoxic effects on human cells. Additionally, Leg2 showed antioxidative activity by radical scavenging and reducing mechanisms.
Review Food Science & Technology

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type-2 diabetes

Karla A. Acevedo Martinez et al.

Summary: Chickpea is a widely consumed pulse with various health benefits, and its bioactive compounds are being explored for potential applications in the development of new food products, particularly in relation to type 2 diabetes. Research and development in this area offer promising opportunities for enhancing accessibility to the health benefits of chickpea bioactive compounds.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Review Food Science & Technology

Chickpea (Cicer arietinum L.) protein as a prospective plant-based ingredient: a review

Fatma Boukid

Summary: Chickpea is a commonly grown pulse rich in proteins, which have potential biological and technological benefits for food applications. Despite being in early stages of research, chickpea proteins show promise for developing new food products.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Chickpea Extract Ameliorates Metabolic Syndrome Symptoms via Restoring Intestinal Ecology and Metabolic Profile in Type 2 Diabetic Rats

Pei Li et al.

Summary: This study found that chickpea extract can improve hyperglycemia, inflammatory state, organ functions, and relieve intestinal dysbiosis in diabetic rats. It restores amino acids degradation, bile acids metabolism, and carbohydrate metabolism as prebiotics to prevent diabetes.

MOLECULAR NUTRITION & FOOD RESEARCH (2021)

Article Food Science & Technology

The anti-inflammatory and antioxidant properties of chickpea hull phenolic extracts

Raiyan Mahbub et al.

Summary: The study found that chickpea hull phenolic extracts (CHPE) can alleviate oxidative stress and inflammation by increasing the activity of antioxidant enzymes and reducing the production of inflammatory markers. The results suggest that CHPE may have potential as a treatment for chronic inflammation.

FOOD BIOSCIENCE (2021)

Article Chemistry, Applied

Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens

Marie-Louise Heymich et al.

Summary: By hydrolyzing the storage protein legumin extracted from chickpea, novel antimicrobial peptides Leg1 and Leg2 were developed, exhibiting high antimicrobial activity against a wide range of bacteria, including pathogens and antibiotic-resistant strains. These peptides showed bactericidal activity and were 10-1,000-fold more active compared to conventional food preservatives.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Characterization of peptides with antioxidant activity and antidiabetic potential obtained from chickpea (Cicer arietinum L.) protein hydrolyzates

Maria F. Quintero-Soto et al.

Summary: Chickpea protein hydrolyzates are demonstrated to be good sources of peptides with antidiabetic potential, showing high antioxidant activity and inhibition of enzymes related to carbohydrate metabolism and type 2 diabetes. These hydrolyzates could be formulated in functional foods for diabetes.

JOURNAL OF FOOD SCIENCE (2021)

Article Food Science & Technology

Nutritional components, volatile constituents and antioxidant activities of 6 chickpea species

Xiaoyan Zhao et al.

Summary: This study examined the physicochemical, nutritional and functional properties of 6 chickpea species from Xinjiang, China, with YZ-364 showing the highest levels of phenolic compounds, anthocyanins and flavonoids, as well as the strongest antioxidant activities.

FOOD BIOSCIENCE (2021)

Review Plant Sciences

Biological Activities of Chickpea in Human Health (Cicer arietinum L.). A Review

Juarez-Chairez Milagros Faridy et al.

PLANT FOODS FOR HUMAN NUTRITION (2020)

Article Agriculture, Multidisciplinary

The hypolipidemic effects of peptides prepared from Cicer arietinum in ovariectomized rats and HepG2 cells

Wen Shi et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Nutrition & Dietetics

Protective Effect of Chickpea Protein Hydrolysates on Colon Carcinogenesis Associated With a Hypercaloric Diet

Xariss M. Sanchez-Chino et al.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2019)

Review Agriculture, Multidisciplinary

Economic importance of chickpea: Production, value, and world trade

Bulti Merga et al.

COGENT FOOD & AGRICULTURE (2019)

Article Nutrition & Dietetics

Chickpea supplementation prior to colitis onset reduces inflammation in dextran sodium sulfate-treated C57B1/6 male mice

Jennifer M. Monk et al.

APPLIED PHYSIOLOGY NUTRITION AND METABOLISM (2018)

Review Pharmacology & Pharmacy

Main Isoflavones Found in Dietary Sources as Natural Anti-inflammatory Agents

Corina Danciu et al.

CURRENT DRUG TARGETS (2018)

Article Food Science & Technology

Anti-proliferative activity of biochanin A in human osteosarcoma cells via mitochondrial-involved apoptosis

Yen-Nien Hsu et al.

FOOD AND CHEMICAL TOXICOLOGY (2018)

Article Food Science & Technology

Lipid metabolism potential and mechanism of CPe-III from chickpea (Cicer arietinum L)

Zhaohui Xue et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Biochemistry & Molecular Biology

Production and characterization of CMC-based antioxidant and antimicrobial films enriched with chickpea hull polysaccharides

Hafiz Muhammad Saleem Akhtar et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Agriculture, Multidisciplinary

Improvement of the Antioxidative Activity of Soluble Phenolic Compounds in Chickpea by Germination

Minwei Xu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Chemistry, Applied

Folate stability and method optimization for folate extraction from seeds of pulse crops using LC-SRM MS

Haixia Zhang et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)

Article Biochemistry & Molecular Biology

Chickpea Lectin Inhibits Human Breast Cancer Cell Proliferation and Induces Apoptosis Through Cell Cycle Arrest

Neha Gupta et al.

PROTEIN AND PEPTIDE LETTERS (2018)

Review Food Science & Technology

Antimicrobial potential of legume extracts against foodborne pathogens: A review

M. C. Pina-Perez et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Review Food Science & Technology

Biochanin A: A phytoestrogen with therapeutic potential

Shikha Raheja et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Article Biotechnology & Applied Microbiology

Biochemical and functional properties of a lectin purified from the seeds of Cicer arietinum L

Ajay Kumar Gautam et al.

3 BIOTECH (2018)

Article Plant Sciences

Characterization of chickpea (Cicer arietinum L.) lectin for biological activity

Ajay Kumar Gautam et al.

PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS (2018)

Article Biotechnology & Applied Microbiology

Biochemical and functional properties of a lectin purified from the seeds of Cicer arietinum L

Ajay Kumar Gautam et al.

3 BIOTECH (2018)

Article Biochemistry & Molecular Biology

A cupin domain is involved in alpha-amylase inhibitory activity

Zhankui Wang et al.

PLANT SCIENCE (2018)

Article Agriculture, Dairy & Animal Science

Effect of chickpea husk dietary supplementation on blood and cecal parameters in rats

Htun Myint et al.

ANIMAL SCIENCE JOURNAL (2017)

Review Agriculture, Multidisciplinary

Health Risks and Benefits of Chickpea (Cicer arietinum) Consumption

Rinkesh Kumar Gupta et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Chemistry, Applied

Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum)

Praveen Jogihalli et al.

FOOD CHEMISTRY (2017)

Article Chemistry, Applied

European marketable grain legume seeds: Further insight into phenolic compounds profiles

Sara C. Q. Magalhaes et al.

FOOD CHEMISTRY (2017)

Review Chemistry, Applied

Saponins in pulses and their health promoting activities: A review

Balwinder Singh et al.

FOOD CHEMISTRY (2017)

Article Agriculture, Multidisciplinary

Potential Lipid-Lowering Mechanisms of Biochanin A

Zhaohui Xue et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Food Science & Technology

Chickpea-supplemented diet alters the gut microbiome and enhances gut barrier integrity in C57Bl/6 male mice

Jennifer M. Monk et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Article Biochemistry & Molecular Biology

Biochanin A enhances RORγ activity through STAT3-mediated recruitment of NCOA1

Miki Takahashi et al.

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2017)

Article Agricultural Engineering

Phenolic profile, antioxidant and anti-inflammatory potential of herb and root extracts of seven selected legumes

Filip Sibul et al.

INDUSTRIAL CROPS AND PRODUCTS (2016)

Article Agriculture, Multidisciplinary

CPe-III-S Metabolism in Vitro and in Vivo and Molecular Simulation of Its Metabolites Using a p53-R273H Mutant

Zhaohui Xue et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Clinical Neurology

The role of oxidative and nitrosative stress in accelerated aging and major depressive disorder

Pawan Kumar Maurya et al.

PROGRESS IN NEURO-PSYCHOPHARMACOLOGY & BIOLOGICAL PSYCHIATRY (2016)

Article Food Science & Technology

Isoflavones in chickpea (Cicer arietinum) protein concentrates

Cristina Megias et al.

JOURNAL OF FUNCTIONAL FOODS (2016)

Review Nutrition & Dietetics

The Nutritional Value and Health Benefits of Chickpeas and Hummus

Taylor C. Wallace et al.

NUTRIENTS (2016)

Article Pharmacology & Pharmacy

Hepatoprotective Effect and Chemical Assessment of a Selected Egyptian Chickpea Cultivar

Reham H. Mekky et al.

FRONTIERS IN PHARMACOLOGY (2016)

Article Medicine, Research & Experimental

Cerium oxide nanoparticles alleviate oxidative stress and decreases Nrf-2/HO-1 in D-GALN/LPS induced hepatotoxicity

Reem M. Hashem et al.

BIOMEDICINE & PHARMACOTHERAPY (2015)

Article Food Science & Technology

Antioxidant activity and anti-proliferative effect of a bioactive peptide from chickpea (Cicer arietinum L.)

Zhaohui Xue et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Medicine, Research & Experimental

Biochanin A inhibits lipopolysaccharide-induced inflammation in human umbilical vein endothelial cells

Xiaodong Ming et al.

LIFE SCIENCES (2015)

Article Food Science & Technology

Mechanism of DDMP-saponin degradation and maltol production in soymilk preparation

Wanida T. Chitisankul et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Chemistry, Medicinal

PEGylated nanostructured lipid carriers (PEG-NLC) as a novel drug delivery system for biochanin A

Lei Wang et al.

DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY (2015)

Article Biochemistry & Molecular Biology

Biochanin A Inhibits Lipopolysaccharide-Induced Inflammatory Cytokines and Mediators Production in BV2 Microglia

Yang Zhang et al.

NEUROCHEMICAL RESEARCH (2015)

Article Multidisciplinary Sciences

Biochanin A Gastroprotective Effects in Ethanol-Induced Gastric Mucosal Ulceration in Rats

Maryam Hajrezaie et al.

PLOS ONE (2015)

Article Urology & Nephrology

Mechanisms of phytoestrogen biochanin A-induced vasorelaxation in renovascular hypertensive rats

Seok Choi et al.

KIDNEY RESEARCH AND CLINICAL PRACTICE (2014)

Article Cardiac & Cardiovascular Systems

Daily non-soy legume consumption reverses vascular impairment due to peripheral artery disease

Peter Zahradka et al.

ATHEROSCLEROSIS (2013)

Article Agriculture, Multidisciplinary

Composition of two Spanish common dry beans (Phaseolus vulgaris), Almonga' and Curruquilla', and their postprandial effect in type 2 diabetics

Begona Olmedilla-Alonso et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Article Oncology

The dietary isoflavone biochanin-A sensitizes prostate cancer cells to TRAIL-induced apoptosis

Ewelina Szliszka et al.

UROLOGIC ONCOLOGY-SEMINARS AND ORIGINAL INVESTIGATIONS (2013)

Article Geriatrics & Gerontology

PPARγ activation by baicalin suppresses NF-κB-mediated inflammation in aged rat kidney

Hyun Ae Lim et al.

BIOGERONTOLOGY (2012)

Review Nutrition & Dietetics

Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review

A. K. Jukanti et al.

BRITISH JOURNAL OF NUTRITION (2012)

Article Agriculture, Multidisciplinary

Germination Dramatically Increases Isoflavonoid Content and Diversity in Chickpea (Cicer arietinum L.) Seeds

Ziyun Wu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Plant Sciences

Antihyperlipidemic and Antitumor Effects of Chickpea Albumin Hydrolysate

Zhaohui Xue et al.

PLANT FOODS FOR HUMAN NUTRITION (2012)

Article Food Science & Technology

Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India

Sushama A. Marathe et al.

FOOD AND CHEMICAL TOXICOLOGY (2011)

Article Nutrition & Dietetics

The potential health benefits of legumes as a good source of dietary fibre

Trinidad P. Trinidad et al.

BRITISH JOURNAL OF NUTRITION (2010)

Article Chemistry, Applied

Flavonoid-flavonoid interaction and its effect on their antioxidant activity

Maria Hidalgo et al.

FOOD CHEMISTRY (2010)

Article Chemistry, Applied

Changes in carbohydrate fraction during dehydration process of common legumes

Yolanda Aguilera et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2009)

Article Oncology

Effects of flavonoids genistein and biochanin A on gene expression and their metabolism in human mammary cells

Young Jin Moon et al.

NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2007)

Article Pharmacology & Pharmacy

Endothelial dysfunction in the streptozotocin-induced diabetic apoE-deficient mouse

H Ding et al.

BRITISH JOURNAL OF PHARMACOLOGY (2005)