Lupin in Foods

Loredana Plustea (Paven), Ersilia Alexa

Volume 30, Issue 1;
Pages: 8-12; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551

Currently, epidemiological studies have shown that plant-based diets reduce the risks of developing chronic diseases. In this sense, legumes are one of the most important food categories. They have been widely cultivated and used as staple food sources to cover protein and energy needs throughout human history. Legume seeds are used as a source of protein, lipids and dietary food in human and animal food and are also used as a source of protein, lipids and dietary foods and are also adapted to marginal soils and climates. In many regions of the world, legumes are the only source of dietary protein and have been used as an effective substitute for animal protein at a lower cost.

In addition, legumes have been shown to contain a large number of bioactive compounds with potential health benefits such as the prevention of coronary heart disease, cancer and diabetes. These compounds include oligosaccharides, phenols and alkaloids. The interest in these compounds is due to their possible beneficial applications as metabolic, hormonal and digestive system regulators, as well as prebiotics, therefore it is of great interest to know legumes as functional foods and the importance of their bioactive compounds.