Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review

Zahra Aslani; Beitollahe Alipour; Parvin Mirmiran; Zahra Bahadoran

doi:doi:10.11648/j.ijnfs.s.2015040201.14

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Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review

Zahra Aslani, Beitollahe Alipour, Parvin Mirmiran, Zahra Bahadoran

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2-1)

Received: 9 December 2014 Accepted: 23 December 2014 Published: 31 December 2014

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Abstract

Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVDs) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 2-1) This article belongs to the Special Issue Functional Foods and Nutraceuticals for Management of Type 2 Diabetes
DOI	10.11648/j.ijnfs.s.2015040201.14
Page(s)	15-20
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Lentils (Lens Culinaris L.), Functional Foods, Bioactive Peptides, Nutritional Value, Health Polyphenols

References

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APA Style

Zahra Aslani, Beitollahe Alipour, Parvin Mirmiran, Zahra Bahadoran. (2014). Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. International Journal of Nutrition and Food Sciences, 4(2-1), 15-20. https://doi.org/10.11648/j.ijnfs.s.2015040201.14

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ACS Style

Zahra Aslani; Beitollahe Alipour; Parvin Mirmiran; Zahra Bahadoran. Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. Int. J. Nutr. Food Sci. 2014, 4(2-1), 15-20. doi: 10.11648/j.ijnfs.s.2015040201.14

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AMA Style

Zahra Aslani, Beitollahe Alipour, Parvin Mirmiran, Zahra Bahadoran. Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. Int J Nutr Food Sci. 2014;4(2-1):15-20. doi: 10.11648/j.ijnfs.s.2015040201.14

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@article{10.11648/j.ijnfs.s.2015040201.14,
  author = {Zahra Aslani and Beitollahe Alipour and Parvin Mirmiran and Zahra Bahadoran},
  title = {Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2-1},
  pages = {15-20},
  doi = {10.11648/j.ijnfs.s.2015040201.14},
  url = {https://doi.org/10.11648/j.ijnfs.s.2015040201.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2015040201.14},
  abstract = {Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVDs) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.},
 year = {2014}
}

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TY  - JOUR
T1  - Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review
AU  - Zahra Aslani
AU  - Beitollahe Alipour
AU  - Parvin Mirmiran
AU  - Zahra Bahadoran
Y1  - 2014/12/31
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2015040201.14
DO  - 10.11648/j.ijnfs.s.2015040201.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 15
EP  - 20
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2015040201.14
AB  - Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVDs) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.
VL  - 4
IS  - 2-1
ER  -

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Author Information

Zahra Aslani

Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Beitollahe Alipour

Department of Nutrition in Society, Nutrition Faculty, Tabriz University of Medical Sciences, Tabriz, Iran
Parvin Mirmiran

Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Zahra Bahadoran

Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran

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APA Style

Zahra Aslani, Beitollahe Alipour, Parvin Mirmiran, Zahra Bahadoran. (2014). Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. International Journal of Nutrition and Food Sciences, 4(2-1), 15-20. https://doi.org/10.11648/j.ijnfs.s.2015040201.14

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ACS Style

Zahra Aslani; Beitollahe Alipour; Parvin Mirmiran; Zahra Bahadoran. Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. Int. J. Nutr. Food Sci. 2014, 4(2-1), 15-20. doi: 10.11648/j.ijnfs.s.2015040201.14

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AMA Style

Zahra Aslani, Beitollahe Alipour, Parvin Mirmiran, Zahra Bahadoran. Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review. Int J Nutr Food Sci. 2014;4(2-1):15-20. doi: 10.11648/j.ijnfs.s.2015040201.14

Copy | Download

@article{10.11648/j.ijnfs.s.2015040201.14,
  author = {Zahra Aslani and Beitollahe Alipour and Parvin Mirmiran and Zahra Bahadoran},
  title = {Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2-1},
  pages = {15-20},
  doi = {10.11648/j.ijnfs.s.2015040201.14},
  url = {https://doi.org/10.11648/j.ijnfs.s.2015040201.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2015040201.14},
  abstract = {Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVDs) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Lentil’s (Lens Culinaris L.) Functional Properties in Prevention and Treatment of Non-Communicable Chronic Diseases: A Review
AU  - Zahra Aslani
AU  - Beitollahe Alipour
AU  - Parvin Mirmiran
AU  - Zahra Bahadoran
Y1  - 2014/12/31
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2015040201.14
DO  - 10.11648/j.ijnfs.s.2015040201.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 15
EP  - 20
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2015040201.14
AB  - Background: using functional food in diet planning and diet therapy is one of the newest approaches in prevention and treatment of non-communicable chronic diseases. Lentil has many bioactive and functional compounds and we have reviewed the influence of lentil in prevention and treatment of chronic diseases in this review study. Materials and methods: In order to do search about mentioned objective key words including Lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, health polyphenol in combination with glycemic index (GI), insulin resistance, diabetes, cancer and hypertension, the sources in PubMed database were examined in the years between1986-2013. Key words such as lentils (Lens culinarisL.), functional foods, bioactive peptides, nutritional value, diabetes, cancer and hypertension were studied with access to Persian sources of Scientific Information Database (SID). Cell studies, animal models, clinical studies and review articles were used with favorable quality. Results: Lentils are rich sources of fibers, resistant starches, prebiotic compounds, phytochemicals, proteins and bioactive peptides, phenolic acids and antioxidants. Lentil has the highest total antioxidant capacity among other foods including apples, dates, raspberries, cherries, figs, oranges, garlic, cabbage and peanuts. High content of fibers and other phytochemicals are found in lentils that could improve glycemic response in diabetic patients, lipid and lipoprotein metabolism and weight management. Lentils may have favorable effects in prevention of diabetes, cancer and cardiovascular diseases (CVDs) prevalence. Conclusion: Increased dietary intake of lentils is considered as an important key in prevention and treatment of chronic diseases, especially type 2 diabetes, cardiovascular and cancer diseases.
VL  - 4
IS  - 2-1
ER  -

Copy | Download