The recent development of the nutraceutical market is bringing up an increased demand of crops rich in compounds with beneficial effects on human health. Among these flavonoids, and more generally polyphenols, are an important class of plant secondary metabolites with proven bioactivity. The most appreciable sources of flavonoids in crops are grain legumes (particularly beans, chickpeas, peas), forage legumes (clover and alfalfa) and soybean. Numerous studies about flavonoid content have been performed on different genotypes of soybean, whereas available information about other legume species are quite scarce. In this context a scientific effort aimed at finding a “Mediterranean” alternative to soybean as source of functional compounds is of particular interest. The objective of the present research was to screen a wide germplasm collection, composed of several accessions of grain legumes, for their phytochemical profiles in seeds and seedlings.

Legumes as functional crops: flavonoids in seeds and sprouts.

DINELLI, GIOVANNI;MAROTTI, ILARIA;BONETTI, ALESSANDRA;CATIZONE, PIETRO
2008

Abstract

The recent development of the nutraceutical market is bringing up an increased demand of crops rich in compounds with beneficial effects on human health. Among these flavonoids, and more generally polyphenols, are an important class of plant secondary metabolites with proven bioactivity. The most appreciable sources of flavonoids in crops are grain legumes (particularly beans, chickpeas, peas), forage legumes (clover and alfalfa) and soybean. Numerous studies about flavonoid content have been performed on different genotypes of soybean, whereas available information about other legume species are quite scarce. In this context a scientific effort aimed at finding a “Mediterranean” alternative to soybean as source of functional compounds is of particular interest. The objective of the present research was to screen a wide germplasm collection, composed of several accessions of grain legumes, for their phytochemical profiles in seeds and seedlings.
2008
. Proceedings of the First European Food Congress
71
71
DINELLI G.; MAROTTI I.; BONETTI A.; CATIZONE P.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/78703
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