Legumes As a Source of Natural Antioxidants European Journal of Lipid Science and Technology Volume 110
Legumes as a source of natural antioxidants
European Journal of Lipid Science and Technology
Volume 110, Issue 10, Date: No. 10 October 2008, Pages: 865-878
Ryszard Amarowicz 1 *, Ronald B. Pegg 2
1Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
2Department of Food Science and Technology, The University of Georgia, Athens, USA
The following article summarizes the most up-to-date information available concerning endogenous bioactives and the antioxidant activity/radical-scavenging capacity of selected leguminous seeds, and extracts derived therefrom, as well as the impact of processing and seed germination on these bioactives. Biologically-active compounds of interest found in leguminous seeds come from many chemical classes and include phenolic acids as well as their derivatives, flavanols, flavan-3-ols, anthocyanins/anthocyanidins, condensed tannins/proanthocyanidins, tocopherols, and vitamin C. Research findings from over 100 references, many of which published only within the last 10 years, have been compiled and used in this review.