Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
Cardiovascular Department, Tianjin Fourth Center Hospital, Tianjin 300140, China.
Food Res Int. 2021 Dec;150(Pt A):110790. doi: 10.1016/j.foodres.2021.110790. Epub 2021 Oct 29.
Chickpea (Cicer arietinum L.), an annual plant of the Fabaceae family, is mainly grown in temperate and semiarid regions. Its biological activity and beneficial contribution to human health have been scientifically confirmed as an essential source of nutritional components. The objective of this review was to summarize and update latest available scientific data and information, on bioactive components in chickpea, bio-activities, and molecular mechanisms, which has mainly focused on the detection of relevant biochemical indicators, the regulation of signaling pathways, essential genes and proteins. The studies have shown that chickpea have significant multifunctional activities, which are closely related to the functionally active small molecule peptides and phytochemicals of chickpea. Significantly, numerous studies have only addressed the functional activity and mechanisms of single active components of chickpea, however, overlooking the synergy and antagonism between chickpea components, changes of functional active components in different processing methods, as well as the active form of the substances after human digestion and metabolism. Additionally, due to limitations in research methods and techniques, the structure of most functional active substances have not been determined, which makes it difficult to conduct interaction mechanism studies. Consequently, the significant bio-activity of the functional components of chickpea, synergistic and antagonistic effects and activity differences between bioactive components should be further studied.
鹰嘴豆（Cicer arietinum L.）是豆科一年生植物，主要生长在温带和半干旱地区。其生物活性及其对人类健康的有益贡献已被科学证实，是营养成分的重要来源。本综述的目的是总结和更新最新的可用科学数据和信息，包括鹰嘴豆中的生物活性成分、生物活性和分子机制，主要集中在相关生化指标的检测、信号通路的调节、必需基因和蛋白质上。研究表明，鹰嘴豆具有显著的多功能活性，这与其具有功能活性的小分子肽和鹰嘴豆植物化学物质密切相关。值得注意的是，许多研究仅关注鹰嘴豆单一活性成分的功能活性和机制，而忽略了鹰嘴豆成分之间的协同和拮抗作用、不同加工方法中功能活性成分的变化，以及物质在人体消化和代谢后的活性形式。此外，由于研究方法和技术的限制，大多数功能活性物质的结构尚未确定，这使得进行相互作用机制研究变得困难。因此，鹰嘴豆功能成分的显著生物活性、协同和拮抗作用以及生物活性成分之间的活性差异，应进一步研究。
