The potential health benefits of legumes as a good source of dietary fibre
| Autor: | Anacleta S. Loyola, Trinidad P. Trinidad, Rosario S. Sagum, Aida C. Mallillin, Rosario R. Encabo |
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| Rok vydání: | 2009 |
| Předmět: |
Adult
Dietary Fiber Male Hypercholesterolemia Biological Availability Medicine (miscellaneous) Biology Intestinal absorption chemistry.chemical_compound Blood serum food Functional food Functional Food Reference Values Vegetables Tannic acid Humans Micronutrients Food science Lima beans Minerals Cross-Over Studies Nutrition and Dietetics Dietary fibre Fabaceae Middle Aged food.food Diet Cholesterol Glycemic index Diabetes Mellitus Type 2 Intestinal Absorption chemistry Blood chemistry Glycemic Index Female Plant Preparations |
| Zdroj: | British Journal of Nutrition. 103:569-574 |
| ISSN: | 1475-2662 0007-1145 |
| DOI: | 10.1017/s0007114509992157 |
| Popis: | Dietary fibre has been shown to have important health implications in the prevention of risks of chronic diseases. The objective of the present study was to determine the potential health benefits of legumes as a good source of dietary fibre. Six to ten local legumes were studied as follows: cowpeas, mung beans, pole sitao, chickpeas, green peas, groundnuts, pigeon peas, kidney beans, lima beans and soyabeans. The following studies were conducted: (a) mineral availability,in vitro; (b) glycaemic index (GI) in non-diabetic and diabetic human subjects; (c) the cholesterol-lowering effect in human subjects with moderately raised serum cholesterol levels. The highest Fe availability among legumes was for lima beans (9·5 (sem0·1)) while for Zn and Ca, the highest availability was for kidney beans (49·3 (sem4·5)) and pigeon peas (75·1 (sem7·1)), respectively. Groundnuts have the lowest Fe (1·3 (sem1·1)), Zn (7·9 (sem1·3)) and Ca (14·6 (sem2·8)) availability. Legumes are low-GI foods ( P |
| Databáze: | OpenAIRE |
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