Literature DB >> 2853348

Anti-nutritional and toxic factors in food legumes: a review.

Y P Gupta1.   

Abstract

A comprehensive review on the presence of certain important anti-nutritional and toxic factors in food legumes has been conducted. These substances include proteolytic inhibitors, phytohemagglutinins, lathyrogens, cyanogenetic compounds, compounds causing favism, factors affecting digestibility and saponins. These factors are shown to be widely present in leguminous foods which are important constituents of the diet of a large section of the world's population, and particularly, of people in the developing countries.

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Year:  1987        PMID： 2853348     DOI： 10.1007/bf01091786

Source DB:  PubMed          Journal:  Plant Foods Hum Nutr        ISSN： 0921-9668            Impact factor:   3.921


  126 in total

1.  ISOLATION OF A MANNOSE-CONTAINING GLYCOPEPTIDE FROM SOYBEAN HEMAGGLUTININ.

Authors:  H LIS; N SHARON; E KATCHALSKI
Journal:  Biochim Biophys Acta       Date:  1964-11-01

2.  A preparation of field bean (Vicia faba L.) cotyledons as a substitute for dried skim-milk in calf feeding [proceedings].

Authors:  I F Duthie; E Owen; E L Miller; B M Laws; M J Owers
Journal:  Proc Nutr Soc       Date:  1976-12       Impact factor: 6.297

3.  Natural plant enzyme inhibitors: Part II-protease inhibitors of seeds.

Authors:  S Sumathi; T N Pattabiraman
Journal:  Indian J Biochem Biophys       Date:  1976-03       Impact factor: 1.918

4.  Pea phytohemagglutinin selective agglutination of tumour cells.

Authors:  P Veselý; G Entlicher; J Kocourek
Journal:  Experientia       Date:  1972-09-15

5.  Isolation of three isoinhibitors of trypsin from garden bean, Phaseolus vulgaris, having either lysine or arginine at the reactive site.

Authors:  K A Wilson; M Laskowski
Journal:  J Biol Chem       Date:  1973-02-10       Impact factor: 5.157

6.  Toxicity to rats and mice of purified phytohaemagglutinins from four Indian legumes.

Authors:  L Manage; A Joshi; K Sohonie
Journal:  Toxicon       Date:  1972-01       Impact factor: 3.033

7.  A field study of lathyrism--some clinical aspects.

Authors:  H C Attal; S W Kulkarni; B S Choubey; N D Palkar; P G Deotale
Journal:  Indian J Med Res       Date:  1978-04       Impact factor: 2.375

8.  The interaction of divicine with glutathione and pyridine nucleotides.

Authors:  U Benatti; L Guida; A De Flora
Journal:  Biochem Biophys Res Commun       Date:  1984-05-16       Impact factor: 3.575

9.  Trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus) and the possible role of tannin.

Authors:  B O de Lumen; L A Salamat
Journal:  J Agric Food Chem       Date:  1980 May-Jun       Impact factor: 5.279

10.  Purification and characterization of a lectin from seeds of the winged bean, Psophocarpus tetragonolobus (L.)DC.

Authors:  S G Pueppke
Journal:  Biochim Biophys Acta       Date:  1979-11-23
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  28 in total

Review 1.  The presence and inactivation of trypsin inhibitors, tannins, lectins and amylase inhibitors in legume seeds during germination. A review.

Authors:  F H Savelkoul; A F van der Poel; S Tamminga
Journal:  Plant Foods Hum Nutr       Date:  1992-01       Impact factor: 3.921

2.  Intestinal absorption of D-galactose in the presence of extracts from Phaseolus vulgaris hulls.

Authors:  M T Macarulla; J A Martínez; Y Barcina; J Larralde
Journal:  Plant Foods Hum Nutr       Date:  1989-12       Impact factor: 3.921

3.  Legumes as a model plant family. Genomics for food and feed report of the Cross-Legume Advances Through Genomics Conference.

Authors:  Paul Gepts; William D Beavis; E Charles Brummer; Randy C Shoemaker; H Thomas Stalker; Norman F Weeden; Nevin D Young
Journal:  Plant Physiol       Date:  2005-04       Impact factor: 8.340

4.  Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds.

Authors:  M Hernández-Infante; V Sousa; I Montalvo; E Tena
Journal:  Plant Foods Hum Nutr       Date:  1998       Impact factor: 3.921

5.  Protein quality traits of vegetable and field peas: varietal differences.

Authors:  K Saharan; N Khetarpaul
Journal:  Plant Foods Hum Nutr       Date:  1994-01       Impact factor: 3.921

6.  Biological utilization of vegetable peas: effect of cooking and varietal differences.

Authors:  K Saharan; N Khetarpaul
Journal:  Plant Foods Hum Nutr       Date:  1994-06       Impact factor: 3.921

7.  Growth, hormonal status and protein turnover in rats fed on a diet containing peas (Pisum sativum L.) as the source of protein.

Authors:  J A Martinez; R Marcos; M T Macarulla; J Larralde
Journal:  Plant Foods Hum Nutr       Date:  1995-04       Impact factor: 3.921

8.  Corrective role of chickpea intake on a dietary-induced model of hypercholesterolemia.

Authors:  M A Zulet; J A Martinez
Journal:  Plant Foods Hum Nutr       Date:  1995-10       Impact factor: 3.921

9.  Nutritive value evaluated on rats of new cultivars of common beans (Phaseolus vulgaris) released in Chile.

Authors:  E Yañez; I Zacarias; M Aguayo; M Vasquez; E Guzman
Journal:  Plant Foods Hum Nutr       Date:  1995-06       Impact factor: 3.921

10.  Preparation and fermentation of rice-defatted soy flour blends: effect on protein, fat and ash content.

Authors:  R Goyal; N Khetarpaul
Journal:  Plant Foods Hum Nutr       Date:  1994-01       Impact factor: 3.921
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