Phenolic composition and antioxidant potential of grain legume seeds: A review.

Polyphenols are plant secondary metabolites containing antioxidant properties, which help to protect chronic diseases from free radical damage. Dietary polyphenols are the subject of enhancing scientific interest due to their possible beneficial effects on human health. In the last two decades, there has been more interest in the potential health benefits of dietary polyphenols as antioxidant. Black soybeans (Glycine max L. Merr) are merely a black variety of soybean containing a variety of phytochemicals. These phytochemicals in black soybean (BSB) are potentially effective in human health, including cancer, diabetes, cardiovascular diseases, cerebrovascular diseases, and neurodegenerative diseases. Taking into account exploratory study, the present review aims to provide up-to-date data on health benefit of BSB, which helps to explore their therapeutic values for future clinical settings. All data of in vitro and in vivo studies of BSB and its impact on human health were collected from a library database and electronic search (Science Direct, PubMed, and Google Scholar). The different pharmacological information was gathered and orchestrated in a suitable spot on the paper.

https://www.mdpi.com/2072-6643/9/5/455/pdf

A Critical Review on Polyphenols and Health Benefits of Black Soybeans.

Polyphenols, as one group of secondary metabolite, are widely distributed in plants and have been reported to show various bioactivities in recent year. Starch digestion not only is related with food industrial applications such as brewing but also plays an important role in postprandial blood glucose level, and therefore insulin resistance. Many studies have shown that dietary phenolic extracts and pure polyphenols can retard starch digestion in vitro, and the retarding effect depends on the phenolic composition and molecular structure. Besides, dietary polyphenols have also been reported to alleviate elevation of blood glucose level after meal, indicating the inhibition of starch digestion in vivo. This review aims to analyze how dietary polyphenols affect starch digestion both in vitro and in vivo. We can conclude that the retarded starch digestion in vitro by polyphenols results from inhibition of key digestive enzymes, including α-amylase and α-glucosidase, as well as from interactions between polyphenols and starch. The alleviation of postprandial hyperglycemia by polyphenols might be caused by both the inhibited starch digestion in vivo and the influenced glucose transport. Therefore, phenolic extracts or pure polyphenols may be alternatives for preventing and treating type II diabetes disease.

Dietary polyphenols modulate starch digestion and glycaemic level: a review.

Background Much research has been conducted to attest that different food and herbal extracts display functional properties in humans when consumed regularly as part of a balanced diet. However, most studies only relate one or some in vitro and/or in vivo functionalities of these extracts, without performing clinical trials to attest the alleged functionality. For instance, while some studies focus on the existence of statistical correlation between antioxidant activity and antidiabetic properties and the phenolic composition of a certain herb, others aim to assess the effects of different extraction methods ( i.e., pulsed electric fields, ultrasound, and supercritical fluid extraction) on some selected in vitro functional properties. Scope and approach Although these studies are essential for a better understanding of the extracts and foods consumed worldwide, they lack depth and, principally, practical application on consumer's health and well-being. In this scenario, in this article we propose an integration of multiple interlinked disciplines and between academia and food companies to elucidate the health-promoting properties of foods and extracts. In addition, we discuss and propose a multidimensional team to develop new functional foods. Key findings and conclusions Researchers should perform a wide variety of in vitro and in vivo tests to determine the toxicological effects, therapeutic dosage and to assess the physicochemical, chemical, and sensory properties of a developed food before stating its functionality. Complementarily, food scientists should never develop and attest in vivo functionality alone; rather, a highly active interconnection with related fields is required.

An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal

In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties. PRACTICAL APPLICATIONS: Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods.

Concept, mechanism, and applications of phenolic antioxidants in foods.

Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera.

Off-flavor of soymilk is a barrier to the acceptance of consumers. The objectionable soy odor can be reduced through inhibition of their formation or through removal after being formed. In this study, soymilk was prepared by three grinding methods (ambient, cold, and hot grinding) from two varieties (yellow Prosoy and a black soybean) before undergoing three heating processes: stove cooking, one-phase UHT (ultrahigh temperature), and two-phase UHT process using a Microthermics direct injection processor, which was equipped with a vacuuming step to remove injected water and volatiles. Eight typical soy odor compounds, generated from lipid oxidation, were extracted by a solid-phase microextraction method and analyzed by gas chromatography. The results showed that hot grinding and cold grinding significantly reduced off-flavor as compared with ambient grinding, and hot grinding achieved the best result. The UHT methods, especially the two-phase UHT method, were effective to reduce soy odor. Different odor compounds showed distinct concentration patterns because of different formation mechanisms. The two varieties behaved differently in odor formation during the soymilk-making process. Most odor compounds could be reduced to below the detection limit through a combination of hot grinding and two-phase UHT processing. However, hot grinding gave lower solid and protein recoveries in soymilk.

Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods

Antioxidant and angiotensin-I converting enzyme inhibitory activities of phenolic extracts and fractions derived from three phenolic-rich legume varieties.

Gut microbiota and short chain fatty acid composition as affected by legume type and processing methods as assessed by simulated in vitro digestion assays

Yan Zhang

Papers

Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera.

Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods

Antioxidant and angiotensin-I converting enzyme inhibitory activities of phenolic extracts and fractions derived from three phenolic-rich legume varieties.

Gut microbiota and short chain fatty acid composition as affected by legume type and processing methods as assessed by simulated in vitro digestion assays

Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates.