Akademik Veri Yönetim Sistemi
Breeding for Enhanced Nutrition and Bio-Active Compounds in Food Legumes, Debjyoti Sen Gupta,Sanjeev Gupta,Jitendra Kumar, Editör, Springer, London/Berlin , Bern, ss.1-257, 2021
Peas, common bean, cowpea, chickpeas, and lentils are the major protein
sources in the grain legume group and have an important place in terms of human
and animal feeding. High protein content and other nutrient compositions like
micronutrients, dietary fiber, prebiotics, and folates make leguminous seeds an
important food source. Low glycemic index (GI) content of food legumes is important
for long-term benefit of health. Isoflavones within legumes (isoflavones = an
active substance that stabilizes the estrogen hormone) play an important role in the
resistance mechanism of the plant, in the formation of nodules in the root, and have
human health benefits. Proteins, glycosides, tannins, saponins, alkaloids, and many
other bioactive substances in grain legume seeds increased the importance of
legumes for human consumption. In developing and underdeveloped countries,
because of the high cost of animal proteins, people meet their everyday protein
requirements from cheaper legumes. In addition, they get additional supply of the
abovementioned bioactives for a better health and nutrition.