Medicinal Legumes in Turkey: A Gift of Nature for Bios


Barut M., Çavdar A. S., Tansı L. S.

in: Legumes Biofortification, Muhammad Azhar Nadeem,Faheem Shehzad Baloch,Sajid Fiaz,Muhammad Aasim,Ephrem Habyarimana,Osman Sönmez,Nusret Zencirci, Editor, Springer Nature, Adana, pp.481-506, 2023

  • Publication Type: Book Chapter / Chapter Research Book
  • Publication Date: 2023
  • Publisher: Springer Nature
  • City: Adana
  • Page Numbers: pp.481-506
  • Editors: Muhammad Azhar Nadeem,Faheem Shehzad Baloch,Sajid Fiaz,Muhammad Aasim,Ephrem Habyarimana,Osman Sönmez,Nusret Zencirci, Editor
  • Çukurova University Affiliated: Yes

Abstract

Leguminosae is one of the largest families of ethnopharmacological importance. Most of the legumes are biochemical factories for the production of a variety of secondary metabolites (SMs) that are effective in treating various diseases. These important SMs produced by legumes are directly or indirectly of great importance for bios. SMs consisting of terpenoids, phenols, and nitrogen-containing compounds exhibit various biological activities such as anti-inflammatory, antitumor, antiviral, and antibacterial. In the meantime, the biofortification of plant foods has recently garnered a great deal of consideration, as it attempts to improve the consumption of vitamins, minerals, and antioxidants, which are essential because of their importance to human health and disease prevention. Moreover, the definition of biofortification has been expanded to include not just the micronutrient enhancement but also the crop nutritional content enhancement by the addition of SMs. In this perspective, the investigation of a plant’s SMs is crucial to the improvement of a new breed of plants that partially compensate for Western diets’ inferior nutritional quality with improved quality food sources. This chapter articulates different aspects of medicinal legumes including plant breeding, biotechnology techniques, and new breakthroughs in genomic approaches as a useful implement for biofortification of SMs and the improvement of healthful food options.