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Legume carotenoids.

S Sri Kantha1, J W Erdman

  • 1Laboratory of Marine Biochemistry, Faculty of Agriculture, University of Tokyo, Japan.

Critical Reviews in Food Science and Nutrition
|January 1, 1987
PubMed
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Vegetarian diets are linked to lower disease rates. This review examines carotenoids, like beta-carotene, in legumes, highlighting their potential health benefits and analytical methods.

Area of Science:

  • Nutritional Science
  • Food Science
  • Dietary Research

Background:

  • Vegetarian diets show a positive association with reduced incidence of chronic diseases such as heart disease, cancer, and obesity.
  • Beta-carotene, a specific nutrient, is recognized for its potential antitumorigenic properties.
  • Legumes are a dietary staple for vegetarians, making their nutrient profile significant.

Purpose of the Study:

  • To review the prevalence of carotenoids in food and forage legumes.
  • To discuss available methods for carotenoid analysis.
  • To identify factors influencing carotenoid content and suggest future research directions.

Main Methods:

  • Literature review of scientific studies on carotenoid content in legumes.
  • Analysis of existing carotenoid quantification techniques.

Related Experiment Videos

  • Identification of knowledge gaps in legume carotenoid research.

    • Main Results:

    • Carotenoids are present in various food and forage legumes.
    • Several analytical methods exist for carotenoid determination, each with specific applications.
    • Factors like maturation, germination, processing, and storage significantly impact carotenoid levels.

    Conclusions:

    • Legumes are a valuable source of carotenoids, potentially contributing to the health benefits of vegetarian diets.
    • Standardized analytical methods and further research are needed to fully understand and optimize carotenoid content in legumes.
    • Future research should focus on under-explored areas of legume carotenoid metabolism and bioavailability.