| Autor: |
Juárez-Chairez MF; Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacateco, Unidad Profesional Adolfo López Mateos, Madero, CDMX07738, Mexico., Meza-Márquez OG; Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacateco, Unidad Profesional Adolfo López Mateos, Madero, CDMX07738, Mexico., Márquez-Flores YK; Departamento de Farmacia, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacateco, Unidad Profesional Adolfo López Mateos, Madero, CDMX07738, Mexico.; Universidad Tecnológica de México, UNITEC MÉXICO, Campus Marina, Delegación Miguel Hidalgo, CDMX11320, Mexico., Jiménez-Martínez C; Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacateco, Unidad Profesional Adolfo López Mateos, Madero, CDMX07738, Mexico. |
| Abstrakt: |
Legumes are a staple of diets all around the world. In some least developed countries, they are the primary source of protein; however, their beneficial properties go beyond their nutritional value. Recent research has shown that legumes have bioactive compounds like peptides, polyphenols and saponins, which exhibit antioxidant, antihypertensive, anti-inflammatory and other biological activities. Thus, these compounds could be an alternative treatment for inflammatory diseases, in particular, chronic inflammation such as arthritis, obesity and cancer. Nowadays, there is a growing interest in alternative therapies derived from natural products; accordingly, the present review has compiled the bioactive compounds found in legumes that have demonstrated an anti-inflammatory effect in non-clinical studies. |
