Department of Biotechnology, Khalsa College, Amritsar 143002, Punjab, India.
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
Food Res Int. 2017 Nov;101:1-16. doi: 10.1016/j.foodres.2017.09.026. Epub 2017 Sep 9.
Legumes are a good source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Phenolic acids, flavonoids and condensed tannins are the primary phenolic compounds that are present in legume seeds. Majority of the phenolic compounds are present in the legume seed coats. The seed coat of legume seeds primarily contains phenolic acids and flavonoids (mainly catechins and procyanidins). Gallic and protocatechuic acids are common in kidney bean and mung bean. Catechins and procyanidins represent almost 70% of total phenolic compounds in lentils and cranberry beans (seed coat). The antioxidant activity of phenolic compounds is in direct relation with their chemical structures such as number as well as position of the hydroxyl groups. Processing mostly leads to the reduction of phenolic compounds in legumes owing to chemical rearrangements. Phenolic content also decreases due to leaching of water-soluble phenolic compounds into the cooking water. The health benefits of phenolic compounds include acting as anticarcinogenic, anti-thrombotic, anti-ulcer, anti-artherogenic, anti-allergenic, anti-inflammatory, antioxidant, immunemodulating, anti-microbial, cardioprotective and analgesic agents. This review provides comprehensive information of phenolic compounds identified in grain legume seeds along with discussing their antioxidant and health promoting activities.
豆类是生物活性酚类化合物的良好来源，这些化合物在许多生理和代谢过程中起着重要作用。酚酸、类黄酮和缩合单宁是存在于豆类种子中的主要酚类化合物。大多数酚类化合物存在于豆类种皮中。豆类种子的种皮主要含有酚酸和类黄酮（主要是儿茶素和原花青素）。在芸豆和绿豆中，常见的酚酸有没食子酸和原儿茶酸。儿茶素和原花青素占小扁豆和蔓越莓豆（种皮）总酚类化合物的近 70%。酚类化合物的抗氧化活性与其化学结构直接相关，如羟基的数量和位置。由于化学重排，加工过程通常会导致豆类中酚类化合物的减少。由于水溶性酚类化合物浸出到烹饪水中，酚类含量也会降低。酚类化合物的健康益处包括作为抗癌、抗血栓、抗溃疡、抗动脉粥样硬化、抗过敏、抗炎、抗氧化、免疫调节、抗菌、心脏保护和镇痛剂。本文综述了谷物豆类种子中已鉴定的酚类化合物，并讨论了它们的抗氧化和促进健康的活性。
