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Potential Properties of Legumes as Important Functional Foods for Management of Type 2 Diabetes: A Short Review

Received: 13 September 2014     Accepted: 17 September 2014     Published: 20 September 2014
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Abstract

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.

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.2015040201.12
Page(s) 6-9
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), 2014. Published by Science Publishing Group

Keywords

Type 2 Diabetes, Functional Foods, Legumes, Insulin Resistance, Glucose Homeostasis, Dyslipidemia

References
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Cite This Article
  • APA Style

    Zahra Bahadoran, Parvin Mirmiran. (2014). Potential Properties of Legumes as Important Functional Foods for Management of Type 2 Diabetes: A Short Review. International Journal of Nutrition and Food Sciences, 4(2-1), 6-9. https://doi.org/10.11648/j.ijnfs.s.2015040201.12

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    ACS Style

    Zahra Bahadoran; Parvin Mirmiran. Potential Properties of Legumes as Important Functional Foods for Management of Type 2 Diabetes: A Short Review. Int. J. Nutr. Food Sci. 2014, 4(2-1), 6-9. doi: 10.11648/j.ijnfs.s.2015040201.12

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    AMA Style

    Zahra Bahadoran, Parvin Mirmiran. Potential Properties of Legumes as Important Functional Foods for Management of Type 2 Diabetes: A Short Review. Int J Nutr Food Sci. 2014;4(2-1):6-9. doi: 10.11648/j.ijnfs.s.2015040201.12

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  • @article{10.11648/j.ijnfs.s.2015040201.12,
      author = {Zahra Bahadoran and Parvin Mirmiran},
      title = {Potential Properties of Legumes as Important Functional Foods for Management of Type 2 Diabetes: A Short Review},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {2-1},
      pages = {6-9},
      doi = {10.11648/j.ijnfs.s.2015040201.12},
      url = {https://doi.org/10.11648/j.ijnfs.s.2015040201.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2015040201.12},
      abstract = {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.},
     year = {2014}
    }
    

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    AU  - Zahra Bahadoran
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    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
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    AB  - 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.
    VL  - 4
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Author Information
  • Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran

  • 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

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