Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review

Zahra Aslani; Beitollahe Alipour; Parvin Mirmiran; Zahra Bahadoran

doi:doi:10.11648/j.ijnfs.s.2015040201.14

| Peer-Reviewed

Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review

Zahra Aslani, Beitollahe Alipour, Parvin Mirmiran, Zahra Bahadoran

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2-1)

Received: 9 December 2014 Accepted: 23 December 2014 Published: 31 December 2014

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVDs) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 2-1) This article belongs to the Special Issue Functional Foods and Nutraceuticals for Management of Type 2 Diabetes
DOI	10.11648/j.ijnfs.s.2015040201.14
Page(s)	15-20
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Lentils (Lens Culinaris L.), Functional Foods, Bioactive Peptides, Nutritional Value, Health Polyphenols

References

[1]	Pruitt S, Annandale S. Innovative care for chronic conditions: building blocks for action: global report: Noncommunicable Diseases and Mental Health, WHO. 2002:11-29.
[2]	Khatib O. Noncommunicable diseases: risk factors and regional strategies for prevention and care. East Mediterr Health J. 2004;10(6):778-88.
[3]	Tunstall-Pedoe H. Preventing Chronic Diseases. A Vital Investment: WHO Global Report. Geneva: World Health Organization, 2005. pp 200. CHF 30.00. ISBN 92 4 1563001. Also published on http://www. who. int/chp/chronic_disease_report/en. Int. J. Epidemiol.. 2006;35(4):1107-.
[4]	Nolte E, McKee M. Caring For People With Chronic Conditions: A Health System Perspective: A Health System Perspective: McGraw-Hill International; 2008.
[5]	Englyst KN, Vinoy S, Englyst HN, Lang V. Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. BJN. 2003;89(03):329-39.
[6]	Foster-Powell K, Holt SH, Brand-Miller JC. International table of glycemic index and glycemic load values: 2002. Am. J. Clin. Nutr.. 2002;76(1):5-56.
[7]	Lukito W. Candidate foods in the Asia–Pacific region for cardiovascular protection: nuts, soy, lentils and tempe. APJCN. 2001;10(2):128-33.
[8]	Francis CA. Sustainable agriculture: myths and realities. J SUSTAIN AGR. 1990;1(1):97-106.
[9]	Solanki I, Kapoor A, Singh U. Nutritional parameters and yield evaluation of newly developed genotypes of lentil (Lens culinaris Medik.). Plant Foods Hum Nutr. 1999;54(1):79-87.
[10]	Muehlbauer F, Kaiser W, Clement S, Summerfield R. Production and breeding of lentil. Adv Agron. 1995.
[11]	Nakgforoush A, Kouchaki A, Bagheri M. Morphological and physiological parameters of affecting the yield of different genotypes of lentils. IJACS. 1996.
[12]	National Nutrient Database for Standard Reference Release 25 2013. Available from: http://ndb.nal.usda.gov/ndb/foods/show/4683.
[13]	Johnston K, Thomas E, Bell J, Frost G, Robertson M. Resistant starch improves insulin sensitivity in metabolic syndrome. Diabetic Med. 2010;27(4):391-7.
[14]	Perera A, Meda V, Tyler R. Resistant starch: A review of analytical protocols for determining resistant starch and of factors affecting the resistant starch content of foods. FOOD REV INT. 2010;43(8):1959-74.
[15]	Mahious A, Gatesoupe F, Hervi M, Metailler R, Ollevier F. Effect of dietary inulin and oligosaccharides as prebiotics for weaning turbot, Psetta maxima (Linnaeus, C. 1758). Aquac In. 2006;14(3):219-29.
[16]	Mahan LK, Escott-Stump S, Raymond JL, Krause MV. Krause's food & nutrition therapy. 2012.
[17]	Huynh B-L, Palmer L, Mather DE, Wallwork H, Graham RD, Welch RM, et al. Genotypic variation in wheat grain fructan content revealed by a simplified HPLC method. J Cereal Sci.. 2008;48(2):369-78.
[18]	Bhatty R. Composition and Quality of Lentil ( Lens culinaris Medik): A Review. Can Inst Food Sci Technol J. 1988;21(2):144-60.
[19]	Scholtens PA, Alles MS, Bindels JG, van der Linde EG, Tolboom JJ, Knol J. Bifidogenic effects of solid weaning foods with added prebiotic oligosaccharides: a randomised controlled clinical trial. J. Pediatr. Gastroenterol. Nutr.. 2006;42(5):553-9.
[20]	de Almeida Costa GE, da Silva Queiroz-Monici K, Pissini Machado Reis SM, de Oliveira AC. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chem. 2006;94(3):327-30.
[21]	Bednar GE, Patil AR, Murray SM, Grieshop CM, Merchen NR, Fahey GC. Starch and fiber fractions in selected food and feed ingredients affect their small intestinal digestibility and fermentability and their large bowel fermentability in vitro in a canine model. J. Nutr. 2001;131(2):276-86.
[22]	Shidfar F, Keshavarz A, Avaspour M. The effect of two types of bread with different fiber contents on biochemical parameters of patients with type II diabetes. IJEM. 2001;3(4):257-64.
[23]	Chandalia M, Garg A, Lutjohann D, von Bergmann K, Grundy SM, Brinkley LJ. Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus. NEJM.2000;342(19):1392-8.
[24]	Roy F, Boye J, Simpson B. Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. FRI. 2010;43(2):432-42.
[25]	Bures L, Bostik J, Motycka K, Spundova M, Rehak L. The use of protein as a carrier of methotrexate for experimental cancer chemotherapy. III. Human serum albumin-methotrexate derivative, its preparation and basic testing. Neoplasma. 1987;35(3):329-42.
[26]	Barać MB, Stanojević SP, Pešić MB. Biologically active components of soybeans and soy protein products: A review. APT. 2005 (36):155-68.
[27]	Güçlü-Üstündağ Ö, Mazza G. Saponins: properties, applications and processing. Crit. Rev. Food Sci. Nutr.. 2007;47(3):231-58.
[28]	Hostettman K, Marston A, Hostettman K. Saponins: Chemistry and Pharmacology of Natural Products. ACS Publications; 1996.
[29]	Maninder K, Sandhu KS, Singh N. Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars. Food chem. 2007;104(1):259-67.
[30]	El-Adawy T, Rahma E, El-Bedawey A, El-Beltagy A. Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. PLANT FOOD HUM NUTR. 2003;58(3):1-13.
[31]	Cheung AH, Ng TB. Isolation and characterization of a trypsin-chymotrypsin inhibitor from the seeds of green lentil (Lens culinaris). Protein Pept. Lett. 2007;14(9):859-64.
[32]	Kennedy A. Cancer prevention by protease inhibitors. Prev. Med. 1993;22(5):796-811.
[33]	Ware JH, Wan XS, Newberne P, Kennedy AR. Bowman-Birk inhibitor concentrate reduces colon inflammation in mice with dextran sulfate sodium-induced ulcerative colitis. Dig. Dis. Sci. 1999;44(5):986-90.
[34]	Morse MA, Stoner GD. Cancer chemoprevention: principles and prospects. Carcinogenesis. 1993;14(9):1737-46.
[35]	Dzau V. Circulating versus local renin-angiotensin system in cardiovascular homeostasis. Circulation. 1988;77(6 Pt 2):I4-13.
[36]	Kuba M, Tana C, Tawata S, Yasuda M. Production of angiotensin I-converting enzyme inhibitory peptides from soybean protein with Monascus purpureus acid proteinase. Process biochem. 2005;40(6):2191-6.
[37]	Anderson JW, Major AW. Pulses and lipaemia, short-and long-term effect: potential in the prevention of cardiovascular disease. BJN. 2002;88(S3):263-71.
[38]	Ryan E, Galvin K, O’Connor T, Maguire A, O’Brien N. Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. PLANT FOOD HUM NUTR. 2007;62(3):85-91.
[39]	Umeta M, West C, Fufa H. Content of Zn, Fe, Ca and their absorption inhibitors in foods commonly consumed in Ethiopia. J Food Comp Anal 2005;18(803-817).
[40]	Adachi Y, Yoshida J, Kodera Y, Kiss T, Jakusch T, Enyedy EA, et al. Oral administration of a zinc complex improves type 2 diabetes and metabolic syndromes. Biochem. Biophys. Res. Commun.. 2006;351(1):165-70.
[41]	Marreiro DN, Geloneze B, Tambascia MA, Lerário AC, Halpern A, Cozzolino SM. Participation of zinc in insulin resistance. Arq Bras Endocrinol Metabol. 2004;48(2):234-9.
[42]	Chausmer AB. Zinc, insulin and diabetes. J Am Coll Nutr. 1998;17(2):109-15.
[43]	Fayet F, Flood V, Petocz P, Samman S. Relative and biomarker-based validity of a food frequency questionnaire that measures the intakes of vitamin B sub 12sub, folate, iron, and zinc in young women. NUTR RES. 2011;31(1):14-20.
[44]	Salariya AM. The effects of hydrothermal processing on antinutrients, protein and starch digestibility of food legumes. International journal of food science & technology. 2005;40(7):695-700.
[45]	Dueñas M, Sun B, Hernández T, Estrella I, Spranger MI. Proanthocyanidin composition in the seed coat of lentils (Lens culinaris L.). J AGR FOOD CHEM. 2003;51(27):7999-8004.
[46]	Xu B, Yuan S, Chang S. Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes. J. Food Sci.. 2007;72(2):S167-S77.
[47]	Xu B, Chang SK. Phenolic substance characterization and chemical and cell-based antioxidant activities of 11 lentils grown in the Northern United States. J AGR FOOD CHEM. 2010;58(3):1509-17.
[48]	Dueñas M, Hernández T, Estrella I. Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents. Food Chem. 2006;98(1):95-103.
[49]	Kalogeropoulos N, Chiou A, Ioannou M, Karathanos V, Hassapidou M, Nikolaos K, et al. Nutritional evaluation and bioactive microconstituents (phytosterols, to-copherols, polyphenols, triterpenic acids) in cooked dry le-gumes usually consumed in the Mediterranean countries. Food Chem. 2010;121:682-90.
[50]	Bouchenak M, Lamri-Senhadji M. Nutritional quality of legumes, and their role in cardiometabolic risk prevention: a review. J Med Food. 2013;16(3):185-98.
[51]	Low PA, Nickander KK, Tritschler HJ. The roles of oxidative stress and antioxidant treatment in experimental diabetic neuropathy. Diabetes. 1997;46(Supplement 2):S38-S42.
[52]	Mollard R, Zykus A, Luhovyy B, Nunez M, Wong C, Anderson G. The acute effects of a pulse-containing meal on glycaemic responses and measures of satiety and satiation within and at a later meal. B JN. 2012;108(03):509-17.
[53]	McCrory MA, Hamaker BR, Lovejoy JC, Eichelsdoerfer PE. Pulse consumption, satiety, and weight management. Adv Nutr. 2010;1(1):17-30.
[54]	Chung H-J, Liu Q, Hoover R, Warkentin TD, Vandenberg B. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. Food chem. 2008;111(2):316-21.
[55]	Al-Tibi AM, Takruri HR, Ahmad MN. Effect of dehulling and cooking of lentils (Lens culinaris L.) on serum glucose and lipoprotein levels in streptozotocin-induced diabetic rats. Malays J Nutr. 2010;16:83-92.
[56]	Shams H, Tahbaz F, Abadi A. Effects of cooked lentils on glycemic control and blood lipids of patients with type 2 diabetes. ARYA Atheroscler. 2010;4(1).
[57]	De Mejía EG, Prisecaru VI. Lectins as bioactive plant proteins: a potential in cancer treatment. Crit. Rev. Food Sci. Nutr.. 2005;45(6):425-45.
[58]	58.Correa P. Epidemiological correlations between diet and cancer frequency. Cancer res. 1981;41(9 Part 2):3685-9.
[59]	Faris MeA-IE, Takruri HR, Shomaf MS, Bustanji YK. Chemopreventive effect of raw and cooked lentils (Lens culinari L) and soybeans (Glycine max) against azoxymethane-induced aberrant crypt foci. Nutr res. 2009;29(5):355-62.
[60]	Adebamowo CA, Cho E, Sampson L, Katan MB, Spiegelman D, Willett WC, et al. Dietary flavonols and flavonol‐rich foods intake and the risk of breast cancer. International Journal of Cancer.2005;114(4):628-33.

Cite This Article

Plain Text BibTeX RIS

APA Style

Zahra Aslani, Beitollahe Alipour, Parvin Mirmiran, Zahra Bahadoran. (2014). Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. International Journal of Nutrition and Food Sciences, 4(2-1), 15-20. https://doi.org/10.11648/j.ijnfs.s.2015040201.14

Copy | Download

ACS Style

Zahra Aslani; Beitollahe Alipour; Parvin Mirmiran; Zahra Bahadoran. Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. Int. J. Nutr. Food Sci. 2014, 4(2-1), 15-20. doi: 10.11648/j.ijnfs.s.2015040201.14

Copy | Download

AMA Style

Zahra Aslani, Beitollahe Alipour, Parvin Mirmiran, Zahra Bahadoran. Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. Int J Nutr Food Sci. 2014;4(2-1):15-20. doi: 10.11648/j.ijnfs.s.2015040201.14

Copy | Download

@article{10.11648/j.ijnfs.s.2015040201.14,
  author = {Zahra Aslani and Beitollahe Alipour and Parvin Mirmiran and Zahra Bahadoran},
  title = {Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2-1},
  pages = {15-20},
  doi = {10.11648/j.ijnfs.s.2015040201.14},
  url = {https://doi.org/10.11648/j.ijnfs.s.2015040201.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2015040201.14},
  abstract = {Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVDs) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review
AU  - Zahra Aslani
AU  - Beitollahe Alipour
AU  - Parvin Mirmiran
AU  - Zahra Bahadoran
Y1  - 2014/12/31
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2015040201.14
DO  - 10.11648/j.ijnfs.s.2015040201.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 15
EP  - 20
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2015040201.14
AB  - Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVDs) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.
VL  - 4
IS  - 2-1
ER  -

Copy | Download

Author Information

Zahra Aslani

Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Beitollahe Alipour

Department of Nutrition in Society, Nutrition Faculty, Tabriz University of Medical Sciences, Tabriz, Iran
Parvin Mirmiran

Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Zahra Bahadoran

Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Zahra Aslani, Beitollahe Alipour, Parvin Mirmiran, Zahra Bahadoran. (2014). Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. International Journal of Nutrition and Food Sciences, 4(2-1), 15-20. https://doi.org/10.11648/j.ijnfs.s.2015040201.14

Copy | Download

ACS Style

Zahra Aslani; Beitollahe Alipour; Parvin Mirmiran; Zahra Bahadoran. Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. Int. J. Nutr. Food Sci. 2014, 4(2-1), 15-20. doi: 10.11648/j.ijnfs.s.2015040201.14

Copy | Download

AMA Style

Zahra Aslani, Beitollahe Alipour, Parvin Mirmiran, Zahra Bahadoran. Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. Int J Nutr Food Sci. 2014;4(2-1):15-20. doi: 10.11648/j.ijnfs.s.2015040201.14

Copy | Download

@article{10.11648/j.ijnfs.s.2015040201.14,
  author = {Zahra Aslani and Beitollahe Alipour and Parvin Mirmiran and Zahra Bahadoran},
  title = {Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2-1},
  pages = {15-20},
  doi = {10.11648/j.ijnfs.s.2015040201.14},
  url = {https://doi.org/10.11648/j.ijnfs.s.2015040201.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2015040201.14},
  abstract = {Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVDs) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review
AU  - Zahra Aslani
AU  - Beitollahe Alipour
AU  - Parvin Mirmiran
AU  - Zahra Bahadoran
Y1  - 2014/12/31
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2015040201.14
DO  - 10.11648/j.ijnfs.s.2015040201.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 15
EP  - 20
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2015040201.14
AB  - Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVDs) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.
VL  - 4
IS  - 2-1
ER  -

Copy | Download