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 |
Type 2 Diabetes, Functional Foods, Legumes, Insulin Resistance, Glucose Homeostasis, Dyslipidemia
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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
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
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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Download@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}
}
TY - JOUR T1 - Potential Properties of Legumes as Important Functional Foods for Management of Type 2 Diabetes: A Short Review AU - Zahra Bahadoran AU - Parvin Mirmiran Y1 - 2014/09/20 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.s.2015040201.12 DO - 10.11648/j.ijnfs.s.2015040201.12 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 - 6 EP - 9 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.s.2015040201.12 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 IS - 2-1 ER -
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