Aspectos de las legumbres nutricionales y beneficiosos para la salud humana
DOI:
https://doi.org/10.3989/arbor.2016.779n3003Palabras clave:
legumbres, nutrición humana, compuestos bioactivos, salud, prevención, inflamación, cáncer, diabetes tipo-2, hipercolesterolemia, consumidorResumen
Las leguminosas constituyen una de las familias botánicas más importantes desde el punto de vista nutricional, siendo un componente importante de la dieta mediterránea y esencial en la de numerosos países en desarrollo. Legumbres tales como garbanzo, lenteja, altramuz, guisante y habas son reconocidas como fuentes de proteínas, almidón, fibra, vitaminas y minerales. En este trabajo, quedan incluidas las evidencias científicas relativas al papel que juegan las legumbres en la nutrición humana así como las propiedades preventivas que ejercen algunos de sus componentes bioactivos en enfermedades tales como la diabetes tipo-2, hipercolesterolemia, hipertensión, obesidad, enfermedades inflamatorias y cáncer. Por último, se analiza los datos de consumo de legumbres en los hogares españoles, los cuales demuestran un descenso superior al 60 % en las últimas décadas. Esto debe ser corregido con políticas de promoción de dieta saludable así como por medidas de adaptación al nuevo mercado con la aparición de nuevos productos que vayan orientados a las preferencias actuales del consumidor.
Descargas
Citas
Abete, I., Parra, D. y Martínez, J. A. (2009). Legume-, Fish-, or High- Protein-Based Hypocaloric Diets: Effects on Weight Loss and Mitochondrial Oxidation in Obese Men. Journal of Medicinal Food, 12, 1, pp. 100–108. http://dx.doi.org/10.1089/jmf.2007.0700 PMid:19298202
Abeysekara, S., Chilibeck, P. D., Vatanparast, H. y Zello, G. A. (2012). A pulse-based diet is effective for reducing total and LDL-cholesterol in older adults. British Journal of Nutrition, 108, S1, S103– S110. http://dx.doi.org/10.1017/s0007114512000748
Anderson, J. W. y Major, A. W. (2002). Pulses and lipaemia, short-and long-term effect: Potential in the prevention of cardiovascular disease. British Journal of Nutrition, 88, S263–S271. http://dx.doi.org/10.1079/BJN2002716 PMid:12498626
Aune, D., De Stefani, E., Ronco, A., Boffetta, P., Deneo-Pellegrini, H., Acosta, G. y Mendilaharsu, M. (2009). Legume intake and the risk of cancer: a multisite case–control study in Uruguay. Cancer Causes y Control, 20, 9, pp. 1605-1615. http://dx.doi.org/10.1007/s10552-009-9406-z PMid:19653110
Australian dietary guidelines 2013. Eat for Health. [En línea]. [Fecha de consulta: 18 de febrero de 2016]. Disponible en: https:// www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf
Bähr, M., Fechner, A., Krämer, J., Kiehntopf, M. y Jahreis, G. (2013). Lupin protein positively affects plasma LDL cholesterol and LDL:HDL cholesterol ratio in hypercholesterolemic adults af ter four weeks of supplementation: a randomized, controlled crossover study. Nutrition Journal, 12, 1, 107.
Bazzano, L. A., Thompson, A. M., Tees, M. T., Nguyen, C. H. y Winham, D. M. (2011). Non-soy legume consumption lowers cholesterol levels: A meta-analysis of randomized controlled trials. Nutrition, Metabolism and Cardiovascular Diseases, 21, 2, pp. 94-103. http://dx.doi.org/10.1016/j.numecd.2009.08.012 PMid:19939654 PMCid:PMC2888631
Bertoglio, J. C., Calvo, M. A., Hancke, J. L., Burgos, R. A., Riva, A., Morazzoni, P. y Duranti, M. (2011). Hypoglycemic effect of lupin seed ?-conglutin in experimental animals and healthy human subjects. Fitoterapia, 82, 7, pp. 933–938. http://dx.doi.org/10.1016/j.fitote.2011.05.007 PMid:21605639
Blomhoff, R. (2005). Dietary antioxidants and cardiovascular disease. Current Opinion in Lipidology, 16, 1, 47–54. http://dx.doi.org/10.1097/00041433-200502000-00009
Boschin, G., Scigliuolo, G. M., Resta, D. y Arnoldi, A. (2014). ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes. Food Chemistry, 145, pp. 34-40. http://dx.doi.org/10.1016/j.foodchem.2013.07.076 PMid:24128446
Boye, J., Zare, F. y Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 43, 2, pp. 414–431. http://dx.doi.org/10.1016/j.foodres.2009.09.003
Campos-Vega, R., Loarca-Pi-a, G. y Oomah, B. D. (2010). Minor components of pulses and their potential impact on human health. Food Research International, 43, 2, pp. 461–482. http://dx.doi.org/10.1016/j.foodres.2009.09.004
Capraro, J., Magni, C., Scarafoni, A., Caramanico, R., Rossi, F., Morlacchini, M. y Duranti, M. (2014). Pasta supplemented with isolated lupin protein fractions reduces body weight gain and food intake of rats and decreases plasma glucose concentration upon glucose overload trial. Food y Function, 5, 2, pp. 375-380. http://dx.doi.org/10.1039/c3fo60583c PMid:24394732
Chang, J. H., Kim, M. S., Kim, T. W. y Lee, S. S. (2008). Effects of soybean supplementation on blood glucose, plasma lipid levels, and erythrocyte antioxidant enzyme activity in type 2 diabetes mellitus patients. Nutrition Research and Practice, 2, 3, pp. 152- 157. http://dx.doi.org/10.4162/nrp.2008.2.3.152 PMid:20126600 PMCid:PMC2814190
Chang, W.-W., Yu, C.-Y., Lin, T.-W., Wang, P.-H. y Tsai, Y.-C. (2006). Soyasaponin I decreases the expression of ?2,3-linked sialic acid on the cell surface and suppresses the metastatic potential of B16F10 melanoma cells. Biochemical and Biophysical Research Communications, 341, 2, pp. 614–619. http://dx.doi.org/10.1016/j.bbrc.2005.12.216 PMid:16427612
Clemente, A. (2000). Enzymatic protein hydrolysates in human nutrition. Trends in Food Science y Technology, 11, 7, pp. 254–262. http://dx.doi.org/10.1016/S0924-2244(01)00007-3
Clemente, A. (2014). Bowman-Birk inhibitors from legumes as colorectal chemopreventive agents. World Journal of Gastroenterology, 20, 30, 10305-10315. http://dx.doi.org/10.3748/wjg.v20.i30.10305 PMid:25132747 PMCid:PMC4130838
Clemente, A., Marín-Manzano, M. C., Jiménez, E., Arques, M. C. y Domoney, C. (2012). The anti-proliferative effect of TI1B, a major Bowman–Birk isoinhibitor from pea (Pisum sativum L.), on HT29 colon cancer cells is mediated through protease inhibition. British Journal of Nutrition, 108, Supplement S1, S135–S144. http://dx.doi.org/10.1017/S000711451200075X PMid:22916809
Clemente, A., Gee, J. M., Johnson, I. T., MacKenzie, D. A. y Domoney, C. (2005). Pea (Pisum sativum L.) Protease Inhibitors from the Bowman?Birk Class Influence the Growth of Human Colorectal Adenocarcinoma HT29 Cells in Vitro. Journal of Agricultural and Food Chemistry, 53, 23, 8979–8986. http://dx.doi.org/10.1021/jf051528w PMid:16277391
Clemente, A., Jiménez, E., Marín-Manzano, M. C. y Rubio, L. A. (2008). Active Bowman–Birk inhibitors survive gastrointestinal digestion at the terminal ileum of pigs fed chickpea-based diets. Journal of the Science of Food and Agriculture, 88, 3, pp. 513–521. http://dx.doi.org/10.1002/jsfa.3115
Clemente, A., Moreno, F. J., Marín-Manzano, M. del C., Jiménez, E. y Domoney, C. (2010). The cytotoxic effect of Bowman-Birk isoinhibitors, IBB1 and IBBD2, from soybean (Glycine max) on HT29 human colorectal cancer cells is related to their intrinsic ability to inhibit serine proteases. Molecular Nutrition y Food Research, 54, 3, pp. 396–405. http://dx.doi.org/10.1002/mnfr.200900122 PMid:19885848
Clemente, A., Sonnante, G. y Domoney, C. (2011). Bowman-Birk Inhibitors from Legumes and Human Gastrointestinal Health: Current Status and Perspectives. Current Protein y Peptide Science, 12, 5, pp. 358–373. http://dx.doi.org/10.2174/138920311796391133
Corzo, N., Alonso, J. L., Azpiroz, F., Calvo, M. A., Cirici, M., Leis, R., Lombó, F., Mateos-Aparicio, I., Plou, F. J., Ruas-Madiedo, P., Ruperez, P., Redondo-Cuenca, A., Sanz, M. L. y Clemente, A. (2015). Prebióticos; concepto, propiedades y efectos beneficiosos. [En línea]. [Fecha de consulta: 18 de febrero de 2016]. Disponible en: http://www.redalyc.org/articulo.oa?id=309238517015
Dahl, W. J., Foster, L. M. y Tyler, R. T. (2012). Review of the health benefits of peas (Pisum sativum L.). British Journal of Nutrition, 108, S1, S3–S10. http://dx.doi.org/10.1017/s0007114512000852
Dahl, W. J. y Stewart, M. L. (2015). Position of the Academy of Nutrition and Dietetics: Health Implications of Dietary Fiber. Journal of the Academy of Nutrition and Dietetics, 115, 11, pp. 1861– 1870. http://doi.org/10.1016/j.jand.2015.09.003 http://dx.doi.org/10.1016/j.jand.2015.09.003 PMid:26514720
Duranti, M. (2006). Grain legume proteins and nutraceutical properties. Fitoterapia, 77, 2, pp. 67–82. http://dx.doi.org/10.1016/j.fitote.2005.11.008 PMid:16406359
Espinosa-Martos, I. y Rupérez, P. (2006). Soybean oligosaccharides. Potential as new ingredients in functional food. Nutrición Hospitalaria, 21, 1, pp. 92–96. PMid:16562819
FAO (2013). Dietary protein quality evaluation in human nutrition. FAO Food and Nutrition paper 92, FAO, Rome.
FAOSTAT. (2015). [En línea]. Disponible en: http://faostat3.fao.org/ download/Q/QC/S
Fernández, J., Redonde-Blanco, S., Villar, C., Clemente, A. y Lombó, F. (2015). Healthy effects of prebiotics and their metabolites against intestinal diseases and colorectal cancer. AIMS MICROBIOLOGY, I, pp. 48–71.
Flint, H. J., Scott, K. P., Louis, P. y Duncan, S. H. (2012). The role of the gut microbiota in nutrition and health. Nature Reviews Gastroenterology y Hepatology, 9, 10, pp. 577–589. http://dx.doi.org/10.1038/nrgastro.2012.156 PMid:22945443
Government of Canada, H. C. (2007, February 5). Eating Well with Canada's Food Guide.
Guillon, F. y Champ, M. M.-J. (2002). Carbohydrate fractions of legumes: uses in human nutrition and potential for health. British Journal of Nutrition, 88, S3, pp. 293-306. http://dx.doi.org/10.1079/BJN2002720 PMid:12498630
Hermsdorff, H. H. M., Zulet, M. Á., Abete, I. y Martínez, J. A. (2011). A legume-based hypocaloric diet reduces proinflammatory status and improves metabolic features in overweight/obese subjects. European Journal of Nutrition, 50, 1, pp. 61–69. http://dx.doi.org/10.1007/s00394-010-0115-x PMid:20499072
Hoppner, K. y Lampi, B. (1993). Folate retention in dried legumes after different methods of meal preparation. Food Research International, 26, 1, pp. 45–48. http://dx.doi.org/10.1016/0963-9969(93)90104-Q
Hosseinpour-Niazi, S., Mirmiran, P., Hedayati, M. y Azizi, F. (2015). Substitution of red meat with legumes in the therapeutic lifestyle change diet based on dietary advice improves cardiometabolic risk factors in overweight type 2 diabetes patients: a cross-over randomized clinical trial. European Journal of Clinical Nutrition, 69, 5, pp. 592–597. http://dx.doi.org/10.1038/ejcn.2014.228 PMid:25351652
Jenkins, D. J. A., Kendall, C. W. C., Augustin, L. S. A., Mitchell, S., Sahye-Pudaruth, S., Blanco Mejia, S., Chiavaroli, L., Mirrahimi, A., Ireland, C., Bashyam, B., Vidgen, E., de Souza, R. J., Sievenpiper, J. L., Coveney, J., Leiter, L. A. y Josse, R. G. (2012). Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus: A Randomized Controlled Trial. Archives of Internal Medicine, 172, 21, pp. 1653-1660. http://dx.doi.org/10.1001/2013.jamainternmed.70 PMid:23089999
Jukanti, A. K., Gaur, P. M., Gowda, C. L. L. y Chibbar, R. N. (2012). Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. British Journal of Nutrition, 108, S1, S11–S26. http://dx.doi.org/10.1017/S0007114512000797 PMid:22916806
Kirpitch, A. R. y Maryniuk, M. D. (2011). The 3 R's of glycemic index: recommendations, research, and the real world. Clinical Diabetes, 29, pp. 155–159. http://dx.doi.org/10.2337/diaclin.29.4.155
Kwon, D. Y., Daily, J. W., Kim, H. J. y Park, S. (2010). Antidiabetic effects of fermented soybean products on type 2 diabetes. Nutrition Research, 30, 1, pp. 1–13. http://dx.doi.org/10.1016/j.nutres.2009.11.004 PMid:20116654
Lee, D. S. y Lee, S. H. (2001). Genistein, a soy isoflavone, is a potent alpha-glucosidase inhibitor. Febs Letters, 501, 1, pp. 84–86. http://dx.doi.org/10.1016/S0014-5793(01)02631-X
Lovati, M. R., Manzoni, C., Castiglioni, S., Parolari, A., Magni, C. y Duranti, M. (2012). Lupin seed ?-conglutin lowers blood glucose in hyperglycaemic rats and increases glucose consumption of HepG2 cells. British Journal of Nutrition, 107, 01, pp. 67–73. http://dx.doi.org/10.1017/S0007114511002601 PMid:21733318
Lunde, M. S. H., Hjellset, V. T., Holmboe-Ottesen, G. y Hostmark, A. T. (2011). Variations in postprandial blood glucose responses and satiety after intake of three types of bread. Journal of Nutrition and Metabolism, 2011, 437587. http://dx.doi.org/10.1155/2011/437587
MAGRAMA. (2012). Valoracion_Nutricional_2012_tcm7-309599. pdf. [Fecha de consulta: 18 de febrero de 2016]. Disponible en: http://www.magrama.gob.es/es/alimentacion/temas/consumo-y-comercializacion-y-distribucion-alimentaria/Valoracion_ Nutricional_2012_tcm7-309599.pdf
MAGRAMA. (2015). Últimos datos de consumo alimentario - Últimos datos - Panel de consumo alimentario - Consumo y comercialización y distribucion alimentaria - Alimentación - .es. http:// www.magrama.gob.es/es/alimentacion/temas/consumo-y-comercializacion-y-distribucion-alimentaria/panel-de-consumo-alimentario/ultimos-datos/
Marín-Manzano, M. C., Ruiz, R., Jiménez, E., Rubio, L. A. y Clemente, A. (2009). Anti-carcinogenic soyabean Bowman–Birk inhibitors survive faecal fermentation in their active form and do not affect the microbiota composition in vitro. British Journal of Nutrition, 101, 07, pp. 967-971. http://dx.doi.org/10.1017/S0007114508057590
Martínez-Maqueda, D., Miralles, B., Recio, I. y Hernández-Ledesma, B. (2012). Antihypertensive peptides from food proteins: a review. Food y Function, 3, 4, pp. 350-361. http://dx.doi.org/10.1039/c2fo10192k PMid:22249830
Matthews, R. H. (1989). Legumes: chemistry, technology, and human nutrition. Nueva York: Marcel Dekker Inc.
McCrory, M. A., Hamaker, B. R., Lovejoy, J. C. y Eichelsdoerfer, P. E. (2010). Pulse Consumption, Satiety, and Weight Management. Advances in Nutrition: An International Review Journal, 1, 1, pp. 17–30. http://dx.doi.org/10.3945/an.110.1006 PMid:22043448 PMCid:PMC3042778
Messina, M. J. (1999). Legumes and soybeans: overview of their nutritional profiles and health effects. American Journal of Clinical Nutrition, 70, 3, 439S–450S. PMid:10479216
Messina, V. (2014). Nutritional and health benefits of dried beans. American Journal of Clinical Nutrition, 100, Supplement_1, 437S–442S. http://dx.doi.org/10.3945/ajcn.113.071472 PMid:24871476
Mitchell, D. C., Lawrence, F. R., Hartman, T. J. y Curran, J. M. (2009). Consumption of Dry Beans, Peas, and Lentils Could Improve Diet Quality in the US Population. Journal of the American Dietetic Association, 109, 5, pp. 909–913. http://dx.doi.org/10.1016/j.jada.2009.02.029 PMid:19394480
Morel, F. B., Dai, Q., Ni, J., Thomas, D., Parnet, P. y Fanca-Berthon, P. (2015). Galacto-oligosaccharides Dose-Dependently Reduce Appetite and Decrease Inflammation in Overweight Adults. Journal of Nutrition, 145, 9, pp. 2052–2059. http://dx.doi.org/10.3945/jn.114.204909 PMid:26180243
Nestel, P., Cehun, M. y Chronopoulos, A. (2004). Effects of long-term consumption and single meals of chickpeas on plasma glucose, insulin, and triacylglycerol concentrations. American Journal of Clinical Nutrition, 79, 3, pp. 390–395. PMid:14985212
Neugart, S., Rohn, S. y Schreiner, M. (2015). Identification of complex, naturally occurring flavonoid glycosides in Vicia faba and Pisum sativum leaves by HPLC-DAD-ESI-MSn and the genotypic effect on their flavonoid profile. Food Research International, 76, pp. 114–121. http://dx.doi.org/10.1016/j.foodres.2015.02.021
Nowicka, G., Klosiewicz-Latoszek, L., Sirtori, C. R., Arnoldi, A. y Naruszewicz, M. (2006). Lupin proteins in the treatment of hypercholesterolemia. Atherosclerosis Supplements, 7, 3, 477. http:// doi.org/10.1016/S1567-5688(06)81910-0 http://dx.doi.org/10.1016/S1567-5688(06)81910-0
Olmedilla Alonso, B., Farré Rovir, R., Asensio Vegas, C. y Martín Pedrosa, M. (2010). Papel de las leguminosas en la alimentación actual. Actividad Dietética, 14, 2, pp. 72–76. http://dx.doi.org/10.1016/S1138-0322(10)70014-6
Osorio-Díaz, P., Agama-Acevedo, E., Mendoza-Vinalay, M., Tovar, J. y Bello-Pérez, L. A. (2008). Pasta added with chickpea flour: Chemical composition, in vitro starch digestibility and predicted glycemic index. Ciencia y Tecnologia Alimentaria, 6, 1, pp. 6–12. http://dx.doi.org/10.1080/11358120809487621
Papanikolaou, Y. y Fulgoni, V. L. (2008). Bean Consumption Is Associated with Greater Nutrient Intake, Reduced Systolic Blood Pressure, Lower Body Weight, and a Smaller Waist Circumference in Adults: Results from the National Health and Nutrition Examination Survey 1999-2002. Journal of the American College of Nutrition, 27, 5, pp. 569–576. http://dx.doi.org/10.1080/07315724.2008.10719740
Pittaway, J. K., Robertson, I. K. y Ball, M. J. (2008). Chickpeas May Influence Fatty Acid and Fiber Intake in an Ad Libitum Diet, Leading to Small Improvements in Serum Lipid Profile and Glycemic Control. Journal of the American Dietetic Association, 108, 6, pp. 1009–1013. http://dx.doi.org/10.1016/j.jada.2008.03.009 PMid:18502235
Pusztai, A. (2008). Uses of plant lectins in bioscience and biomedicine. Frontiers in Bioscience, 13, 13, 1130.
Rababah, T. M., Brewer, S., Yang, W., Al-Mahasneh, M., Al-U'Datt, M., Rababa, S. y Ereifej, K. (2012). Physicochemical properties of fortified corn chips with broad bean flour, chickpea flour or isolated soy protein: fortification of corn chips. Journal of Food Quality, 35, 3, pp. 200–206. http://dx.doi.org/10.1111/j.1745-4557.2012.00440.x
Roberfroid, M., Gibson, G. R., Hoyles, L., McCartney, A. L., Rastall, R., Rowland, I., Volvers, D., Watzl, B., Szajewska, H., Stahl, B., Guarner, F., Respondek, F., Whelan, K., Coxam, V., Davicco, M. J., Léotoing, L., Wittrant, Y., Delzene, N. M., Cani, P. D., Neyrink, A. M. y Meheust, A. (2010). Prebiotic effects: metabolic and health benefits. British Journal of Nutrition, 104, S2, S1–S63. http://dx.doi.org/10.1017/S0007114510003363 PMid:20920376
Rochfort, S. y Panozzo, J. (2007). Phytochemicals for Health, the Role of Pulses. Journal of Agricultural and Food Chemistry, 55, 20, 7981–7994. http://dx.doi.org/10.1021/jf071704w PMid:17784726
Ros G y Periago M. J. (2005). Calidad y composición nutritiva de hortalizas, verduras y legumbres. En Gil, A. Tratado de Nutrición (Tomo II: Composición y Calidad Nutritiva de los Alimentos). Madrid: Acción Médica, pp. 229–263.
Salunke D. K. y Kadam S. S. (1989). Handbook of world food legumes: nutritional chemistry processing technology and utilization (Vol. I). Boca Ratón, Florida: CRC Press, INC.
Sandstrom, B., Hansen, L. y Sorensen, A. (1994). Pea Fiber Lowers Fasting and Postprandial Blood Triglyceride Concentrations in Humans. Journal of Nutrition, 124, 12, pp. 2386–2396. PMid:16856319
Sarwar Gilani, G., Wu Xiao, C. y Cockell, K. A. (2012). Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality. British Journal of Nutrition, 108, S2, S315–S332. http://dx.doi.org/10.1017/S0007114512002371 PMid:23107545
Saura-Calixto, F. y Goñi, I. (2005). Fibra dietética y antioxidantes en la dieta española y en alimentos funcionales. En: Juarez, M., Olano, A. y Moratis, F. (eds.) Alimentos funcionales. Madrid: FECYT, pp: 167-207.
Serventi, L., Chitchumroonchokchai, C., Riedl, K. M., Kerem, Z., Berhow, M. A., Vodovotz, Y., … Failla, M. L. (2013). Saponins from Soy and Chickpea: Stability during Beadmaking and in Vitro Bioaccessibility. Journal of Agricultural and Food Chemistry, 61, 27, pp. 6703–6710. http://dx.doi.org/10.1021/jf401597y PMid:23768100 PMCid:PMC3850050
Sievenpiper, J. L., Kendall, C. W. C., Esfahani, A., Wong, J. M. W., Carleton, A. J., Jiang, H. Y., Bazinet, R. P., Vidgen, E. y Jenkins, D. J. A. (2009). Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes. Diabetologia, 52, 8, pp. 1479–1495. http://dx.doi.org/10.1007/s00125-009-1395-7 PMid:19526214
Simpson, H. L. y Campbell, B. J. (2015). Review article: dietary fibre-microbiota interactions. Alimentary Pharmacology y Therapeutics, 42, 2, pp. 158–179. http://dx.doi.org/10.1111/apt.13248 PMid:26011307 PMCid:PMC4949558
Sirtori, C. R., Triolo, M., Bosisio, R., Bondioli, A., Calabresi, L., De Vergori, V., Gomaraschi, M., Mombelli, G., Pazzucconi, F., Zacheri, C. y Arnoldi, A. (2012). Hypocholesterolaemic effects of lupin protein and pea protein/fibre combinations in moderately hypercholesterolaemic individuals. British Journal of Nutrition, 107, 8, pp. 1176–1183. http://dx.doi.org/10.1017/S0007114511004120 PMid:22032303
Sparvoli, F., Bollini, R. y Comibelli, E. (2015). Nutritional value. En: de Ron, A. (ed.). Grain legumes. New York: Springer, pp. 291-325. http://dx.doi.org/10.1007/978-1-4939-2797-5_10
Suárez-Martínez, S. E., Ferriz-Martínez, R. A., Campos-Vega, R., Elton-Puente, J. E., de la Torre Carbot, K. y García-Gasca, T. (2016). Bean seeds: leading nutraceutical source for human health. CyTA - Journal of Food, 14, 1, pp. 131–137. http://dx.doi.org/10.1080/19476337.2015.1063548
Terruzzi, I., Senesi, P., Magni, C., Montesano, A., Scarafoni, A., Luzi, L. y Duranti, M. (2011). Insulin-mimetic action of conglutin-?, a lupin seed protein, in mouse myoblasts. Nutrition, Metabolism and Cardiovascular Diseases, 21, 3, pp. 197–205. http://dx.doi.org/10.1016/j.numecd.2009.09.004 PMid:20089385
Utrilla, M. P., Peinado, M. J., Ruiz, R., Rodríguez-Nogales, A., Algieri, F., Rodríguez-Cabezas, M. E., Clemente, A., Gálvez, J. y Rubio, L. A. (2015). Pea (Pisum sativum L.) seed albumin extracts show anti-inflammatory effect in the DSS model of mouse colitis. Molecular Nutrition y Food Research, 59, 4, pp. 807–819. http://dx.doi.org/10.1002/mnfr.201400630 PMid:25626675
Varela, G. (2014). La dieta española, fortaleza y debilidades. Nutrición Clínica en Medicina, 8, pp. 109–120.
Vaz Patto, M. C., Amarowicz, R., Aryee, A. N. A., Boye, J. I., Chung, H.-J., Martín-Cabrejas, M. A. y Domoney, C. (2015). Achievements and Challenges in Improving the Nutritional Quality of Food Legumes. Critical Reviews in Plant Sciences, 34, 1-3, pp. 105–143. http://dx.doi.org/10.1080/07352689.2014.897907
Venn, B. J. y Mann, J. I. (2004). Cereal grains, legumes and diabetes. European Journal of Clinical Nutrition, 58, 11, pp. 1443–1461. http://dx.doi.org/10.1038/sj.ejcn.1601995 PMid:15162131
Vergara-Casta-eda, H. A., Guevara-González, R. G., Ramos-Gómez, M., Reynoso-Camacho, R., Guzmán-Maldonado, H., Feregrino-Pérez, A. A., omah, B. D. y Loarca-Pi-a, G. (2010). Non-digestible fraction of cooked bean (Phaseolus vulgaris L.) cultivar Bayo Madero suppresses colonic aberrant crypt foci in azoxymethane-induced rats. Food y Function, 1, 3, pp. 294-300. http://dx.doi.org/10.1039/c0fo00130a PMid:21776479
Villegas, R., Gao, Y.-T., Yang, G., Li, H.-L., Elasy, T. A., Zheng, W. y Shu, X. O. (2008). Legume and soy food intake and the incidence of type 2 diabetes in the Shanghai Women's Health Study. American Journal of Clinical Nutrition, 87, 1, pp. 162–167. PMid:18175751 PMCid:PMC2361384
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2016 Consejo Superior de Investigaciones Científicas (CSIC)
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
© CSIC. Los originales publicados en las ediciones impresa y electrónica de esta Revista son propiedad del Consejo Superior de Investigaciones Científicas, siendo necesario citar la procedencia en cualquier reproducción parcial o total.Salvo indicación contraria, todos los contenidos de la edición electrónica se distribuyen bajo una licencia de uso y distribución “Creative Commons Reconocimiento 4.0 Internacional ” (CC BY 4.0). Puede consultar desde aquí la versión informativa y el texto legal de la licencia. Esta circunstancia ha de hacerse constar expresamente de esta forma cuando sea necesario.
No se autoriza el depósito en repositorios, páginas web personales o similares de cualquier otra versión distinta a la publicada por el editor.
