Olas Beata
Department of General Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Pomorska 141/3, 90-236 Lodz, Poland.
Int J Mol Sci. 2025 Feb 20;26(5):1820. doi: 10.3390/ijms26051820.
Legumes and their seeds (pulses) have various nutritional and health benefits and form an important part of a healthy diet. The present work reviews recent studies from the literature concerning the cardioprotective properties of legumes, particularly pulses, and summarizes their molecular basis. The literature was gathered from electronic databases, including ScienceDirect, PubMed, SCOPUS, Web of Knowledge, Sci Finder, and Web of Science, using the following terms: "legume seeds", "pulses", "beans", "peas", "broad beans", "chickpea", "lentils", "cardiovascular system", and "cardiovascular disease", and their combinations. The abstracts of any identified articles were initially analyzed to confirm whether they met the inclusion criteria. Pulses may reduce the risk of cardiovascular diseases (CVDs) by various mechanisms, including altering plasma lipid composition (especially lowering total and LDL cholesterol), increasing satiety, reducing inflammation, and decreasing oxidative stress and blood pressure. It is, however, unclear whether pulses maintain their cardioprotective properties after processing, and more research is needed in this area.
豆类及其种子（豆类）具有多种营养和健康益处，是健康饮食的重要组成部分。本研究综述了文献中关于豆类，特别是豆类的心脏保护特性的最新研究，并总结了其分子基础。通过使用以下术语从包括ScienceDirect、PubMed、SCOPUS、Web of Knowledge、Sci Finder和Web of Science在内的电子数据库中收集文献：“豆类种子”、“豆类”、“豆类”、“豌豆”、“蚕豆”、“鹰嘴豆”、“小扁豆”、“心血管系统”和“心血管疾病”及其组合。最初对任何已识别文章的摘要进行分析，以确认它们是否符合纳入标准。豆类可能通过多种机制降低心血管疾病（CVD）的风险，包括改变血浆脂质组成（特别是降低总胆固醇和低密度脂蛋白胆固醇）、增加饱腹感、减轻炎症以及降低氧化应激和血压。然而，尚不清楚豆类在加工后是否仍保持其心脏保护特性，该领域需要更多的研究。
