Richardson Center for Functional Foods and Nutraceuticals, Winnipeg, MB R3T 2N2, Canada.
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Molecules. 2022 Jun 10;27(12):3746. doi: 10.3390/molecules27123746.
Pulses and whole grains are considered staple foods that provide a significant amount of calories, fibre and protein, making them key food sources in a nutritionally balanced diet. Additionally, pulses and whole grains contain many bioactive compounds such as dietary fibre, resistant starch, phenolic compounds and mono- and polyunsaturated fatty acids that are known to combat chronic disease. Notably, recent research has demonstrated that protein derived from pulse and whole grain sources contains bioactive peptides that also possess disease-fighting properties. Mechanisms of action include inhibition or alteration of enzyme activities, vasodilatation, modulation of lipid metabolism and gut microbiome and oxidative stress reduction. Consumer demand for plant-based proteins has skyrocketed primarily based on the perceived health benefits and lower carbon footprint of consuming foods from plant sources versus animal. Therefore, more research should be invested in discovering the health-promoting effects that pulse and whole grain proteins have to offer.
豆类和全谷物被认为是主食，它们提供了大量的热量、纤维和蛋白质，使它们成为营养均衡饮食中的关键食物来源。此外，豆类和全谷物还含有许多生物活性化合物，如膳食纤维、抗性淀粉、酚类化合物、单不饱和和多不饱和脂肪酸，这些化合物被认为可以预防慢性疾病。值得注意的是，最近的研究表明，豆类和全谷物来源的蛋白质中含有具有抗病特性的生物活性肽。其作用机制包括抑制或改变酶活性、血管舒张、调节脂质代谢和肠道微生物组以及降低氧化应激。消费者对植物性蛋白质的需求急剧增加，主要是基于食用植物性食物相对于动物性食物的健康益处和较低的碳足迹的认知。因此，应该投入更多的研究来发现豆类和全谷物蛋白质的促进健康的作用。
