ルピナシード中の栄養素と毒性化合物：潜在的な生物活性と健康への影響

Among legumes, lupins have been primarily used for animal feed, while their value for human consumption has been recognized only in recent decades. The great potential of this legume is documented by a considerable number of studies on its nutrients and functional properties. Some of these characteristics, for example the high protein and fiber content, and the low glycaemic index, are already highlighted in the labeling of the lupin seeds. In contrast with the growing success of this legume in the food market, published data on its possible nutraceutical effect, as well as on its toxicological risk, are lacking and/or difficult to compare. This is particularly true for the possible antimicrobial properties, which have been studied under different incomparable conditions, and for the capacity of lupins to influence the indices of oxidation, inflammatory stress, and lipid metabolism. This review gathers the scientific evidence on the nutritional and bioactive characteristics of lupin, considering also critical aspects such as the existence of antinutritional compounds and mycotoxins, which require proper quantification and containment methods. These issues can be of paramount importance for developing novel strategies for crop production and processing to upgrade the value of this legume and mitigate associated risks.