Potential Properties of Legumes as Important Functional Foods for Management of Type 2 Diabetes: A Short Review
International Journal of Nutrition and Food Sciences
Volume 4, Issue 2-1, March 2015, Pages: 6-9
Received: Sep. 13, 2014;
Accepted: Sep. 17, 2014;
Published: Sep. 20, 2014
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Zahra Bahadoran, Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Parvin Mirmiran, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
The concept of functional foods in health promotion and disease management has been developed during the past two decades. Beyond the basic nutritional functions, functional foods have several potential biological properties and have hence been given much attention. Leguminous seeds (peas, beans, lentils, peanuts), rich sources of bioactive proteins and peptides, functional fiber, indigestible carbohydrates and phytochemicals, have been recently introduced them as unique functional foods. Studies showed that higher consumption of legumes could attenuate postprandial glycemia and insulinemia, increase insulin sensitivity, regulate lipid and lipoprotein metabolism, and diminish oxidative stress. The potential efficacies of leguminous seeds and their bioactive components have made them as excellent choice for supplementary treatment in type 2 diabetes.
Potential Properties of Legumes as Important Functional Foods for Management of Type 2 Diabetes: A Short Review, International Journal of Nutrition and Food Sciences. Special Issue: Functional Foods and Nutraceuticals for Management of Type 2 Diabetes.
Vol. 4, No. 2-1,
2015, pp. 6-9.
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